How long to BBQ corn on the cob? Grill for 10-15 min, turning frequently at 180-200°C (350-400°F). Complete temperature guide in °C and °F with step-by-step instructions.
By Bill Ohaire | Published: April 2026 | Last Updated: 2 October 2026
Photo by Askar Abayev on Pexels
BBQ Corn on the Cob for 10-15 min, turning frequently over direct heat at 180-200°C (350-400°F). Rest for 2-3 min.
Here is everything you need to know about cooking corn on the cob on the BBQ. We cover direct grilling, indirect heat, and smoking times with temperatures in Celsius (and Fahrenheit) so you get perfect results every time.
| Method | Temperature | Time |
|---|---|---|
| Direct Grilling | 180-200°C (350-400°F) | 10-15 min, turning frequently |
| Indirect Heat | 180-200°C (350-400°F) | 20-25 min at 180°C (350°F) |
Thickness: Whole cob | Rest time: 2-3 min
Use a calibrated digital meat thermometer for accuracy. Insert the probe into the thickest part of the meat, away from bone or fat pockets, which can give false readings.
| Doneness | Internal Temperature |
|---|---|
| Well Done | Kernels tender with slight char |
Vegetables do not have a safe minimum internal temperature. Cook them until tender and lightly charred to your preference.
Husk-on: soak 30 min then grill for steam effect. Husked: brush with butter and grill direct for char. Mexican street corn (elotes) is a crowd favourite.
Temperature accuracy matters more than timing. Factors like wind, ambient temperature, grill type, and meat thickness all affect cook times. Always verify doneness with a thermometer rather than relying solely on the clock. — AmazingRibs.com
See how corn on the cob compares to other popular vegetables cuts on the BBQ:
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
Open CalculatorHow long do you BBQ corn on the cob?
Grill corn on the cob for 10-15 min, turning frequently over direct heat at 180-200°C (350-400°F). Cook until tender and lightly charred.
What temperature should corn on the cob be when cooked?
Vegetables do not have a safe minimum internal temperature. Cook corn on the cob until tender and lightly charred to your preference.
How long should corn on the cob rest after BBQ?
Rest corn on the cob for 2-3 min after removing from the BBQ. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavourful result. The internal temperature will continue to rise 2-3°C during this time.
Should I cook corn on the cob on high or low heat?
Cook corn on the cob over medium-high direct heat (180-200°C (350-400°F)) for the best sear and flavour.
Every time on this site comes from one place: a cook profile for each cut, holding a pit temperature, a rate, a rest time and a doneness target. You pick your cut, your smoker setting and your weight, and we do the arithmetic — rate times weight for the big cuts, a fixed window for ribs and snags, thickness for steaks. That's it. There's no secret formula, and there's nothing clever going on behind the curtain.
The honest bit is what the arithmetic can't do. Your fire isn't our fire. A brisket that stalls at two in the afternoon doesn't care what a calculator said at breakfast. Wind, lid-lifting, a fatter flat, a colder bird straight from the fridge — all of it moves the number, and none of it is something we can see from here.
So treat what we give you as a guidance window, not a guarantee. It's the answer to "roughly when should I light this thing", not "your brisket will be ready at 4:47". Cook to feel and to temperature, never to the clock — the probe slides like butter, the ribs crack when you bend them, the bone pulls clean. That's what tells you it's done. We're just here to help you work out when to get up.
Change any of those and the number moves. Change a few and it moves a lot.
Every safe internal temperature on this site comes from an Australian food-safety authority, and we link to the exact page. Not a summary of it, not our reading of it — the page, so you can check us.
Last checked: 19 September 2026.
Cooking times are a different thing, and we'd rather be clear about the difference. Where we could find a named reference, we've used it and linked it. Where we couldn't, we say so on that cut instead of filling the gap with a guess.
Of the 20 cuts behind the calculator, all 20 carry a safe internal temperature from an Australian food-safety authority, 15 carry a cooking window from a named reference and 11 carry a cooking rate. The remaining 5 say so on the cut rather than borrowing a number from somewhere else.
Whole Chicken, Chicken Wings, Chicken Thighs and Turkey Breast — 4 of the 20 — carry a sourced safe temperature but no cooking-time reference we could find at all. Their times are still our original figures, and we would rather tell you that than let a list of citations imply otherwise.
This matters more than it sounds. Australia and the United States disagree on several meats. A sausage is 75 °C here and 71 °C there. A pork chop is 70 °C here and 63 °C there — and more than that, Australia treats a whole cut of pork the way it treats a steak, while the United States mandates a minimum the way it does for chicken. We publish the Australian figure, we say it's the Australian figure, and we record the American one alongside rather than splitting the difference. Nobody is served by an average of two countries' food-safety advice.
None of us can tell whether something is cooked by looking at it. Cook to the temperature, not to the clock — and if our time and your thermometer disagree, your thermometer is right.
The times on this page came from the site's original cooking data. They have not all been reconciled against the sourced cook profiles above yet, and where the two disagree the sourced profile is the one with a citation behind it. That work is under way.