One of the highlights of the summer season for many is the harvest of fresh sweet corn. When the corn stands begin popping up and you can stop to pick up a bag of corn on the cob for dinner, you know summer is in full swing. Instead of boiling corn on the stove top, fire up the grill outside to roast tender ears of corn. Your kitchen will stay cooler and you’ll get delicious results when you soak corn in sugar water before grilling.

Things You'll Need


Peel back the husks from the corn but do not remove them. Pull off the silk that covers the corn and then fold the husks back around the corn. Tie the husks securely around the corn again with twine.

Fill the stockpot about 2/3 full of cold water and add the sugar. Stir the water to dissolve the sugar completely.

Place the tied corn into the sugar water and soak it for three hours prior to grilling. The soaking will help keep the corn juicy and moist while grilling.

Preheat the grill. If you have a charcoal grill, light it about 30 minutes before you wish to cook the corn and allow the coals to become completely gray. If you have a gas grill, light it about five minutes before you wish to cook the corn and set it to a medium flame.

Remove the corn from the sugar water and place it directly onto the grill grate.

Monitor the grilling process. Turn the corn on the grate with the tongs every two to three minutes for even grilling. Continue grilling the corn for about 15 minutes or until you see steam escaping from the husks.

Remove the corn from the grill with the tongs and place the ears onto the platter.

Peel off the hot husks and serve the corn immediately with butter and salt.

References and Resources

University of Maine; Sweet Corn; 2008