How to Tell If Grilled Corn Is Done

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Okay, I know I said no fancy gadgets, but if you’re the type who uses a meat thermometer for everything (no judgment), you can use it here. Insert the probe into the thickest part of the cob, right into the kernel center.

How to Cook Corn on the Cob on the Grill - Easy Tips! | Two Healthy

You’re looking for an internal temperature of about 160°F (70°C). But honestly? Corn is way more forgiving than chicken. You’re just heating it up and letting the sugars caramelize. So if you get to 140°F, it’s still edible. Relax. You’re not baking a soufflé.

The “Husked” Method (If You’re a Rebel)

If you’re one of those brave souls who grills corn naked (the corn, not you—please wear pants), the rules change. Watch for golden-brown spots all over the kernels, and a few black char marks. Roll them every few minutes.

A single kernel will pop like popcorn when it’s done. It’s a tiny celebration from the corn itself. If you hear a little “pop,” you’re there. If you hear nothing, flip it and give it another two minutes.