Corn on the cob is delicious. Corn on the cob the grill is heavenly… if you do it right. Fortunately, the right way is pretty easy and there are several “right” ways to do it. I personally prefer the first husk on option, as it reduces the amount of waste, but any of the three will work just fine.
Husks On, Covered
The first way you can grill corn on the cob is by leaving the husks on and covering the corn as it grills. To prepare, pull back the husks, without removing them, and remove the silky fibers from the corn. Pull the husks back over the kernels and soak the corn in water for at least an hour. After a good soaking, cook them for about thirty minutes. You’re essentially steaming the corn in its husk while it’s on the grill, making for delicious corn. The soaking prevents the husks from burning too quickly.
Husks Off, In Foil
Option two is a lot like option one except the husks are replaced with tin foil and you can add flavoring (since you skip the soaking step). Remove the corn from the husks and put them in tin foil. Then, wipe them in seasoning, butter, and any other yummy goodness you prefer and close up the foil. If you don’t like butter, be sure to add a little water or other liquid to the foil so that there’s something to steam up and help cook the corn. Poke a few holes in the foil and then cook for about thirty minutes.
Husks Pinned Back
In this option, you pull back the husks and grill the corn directly on the grill. This leaves the kernels nice and golden brown but requires a little more skill in cooking (you run the risk of burning the kernels before cooking them). After you pull back the husks, tie them off with some string or they’ll go all over the place. Smear your flavoring mixture of butter, garlic, pepper, etc. across the kernels and get yourself a sheet of tin foil. You’ll want to put down foil underneath the husks but not underneath the cooking kernels. This will prevent the husks from burning while the corn cooks. You’ll want to grill for about ten to fifteen minutes under this direct heat. Be sure to brush with your mixture as it cooks since there will be nothing to trap it like in the first options.
Enjoy!
(Photo: monkeyone)
Hey, thanks for some great tips! I’ve always just done the husks on method, but the tin foil seems like a great way to add some zest to it. What spices would you suggest?
I found a video that shows techniques for grilling that might help even me with that husks pinned back method you were talking about. I hope that video can help someone else. Thanks again!
Option 4: In Husk, Seasoned.
1) Completely remove the first layer of the husk.
2) Peel back husk without removing it. Remove silk.
3) Soak corn for 10 minutes with husk still peeled. Note that I was amazed at how long you soaked the corn. Seems excessive (even if you can’t argue the results).
4) Remove corn, shake dry and add butter (or EVOO), salt and pepper.
5) Replace the husk and tie off either with cooking twine or, what I do, is use heavy duty foil rolled into a short “rope” and wrap it around corn and give it a twist to hold it into place (much like a twist tie).
–Tony