Every summer, corn on the cob crops are much anticipated by foodies everywhere. Whether you’re a fan of yellow, white, or bi-color corn, grilling them brings out the best flavor. There are several ways to grill corn on the cob; today, we’re going to look at my favorite two. They are grilled corn in the husk and grilled corn in aluminum foil.
Grilled Corn on the Cob
Grilled Corn In The Husk
This is the less labor-intensive way to grill corn on the cob. It is easy and your guests will love it.
The Requirements:
- Corn On The Cob In The Husk
- Large Tub Or Bucket of Water
- 1 Cup of Salt (optional)
- Large Foil Pan
- Butter or Margarine If You Prefer
- Salt & Black Pepper
You will need to soak the corn in water for at least an hour before grilling. Before giving the corn a soak, cut off any of the stalk and silk from the ears. This will make grilling easier for you. Take your tub or bucket, and fill it with warm water. Be sure it is deep enough to soak all the ears you plan on grilling. You can add the cup of salt at this point if you choose. I do not personally add salt, but many feel this gives the corn better flavor.
Next up, light your charcoal or gas grill. If using charcoal, be sure to have enough coals to cover the bottom of the grill. Corn on the cob takes up a lot of room on the grill and needs a lot of coals. Remove the corn from the water and allow it to drain a bit. Place the corn on the grill grate directly over the coals or burners. Turn or rotate the corn every 3-5 minutes until all sides have that perfect grilled look. Once the corn is grilled all the way around, remove the corn and allow it to cool for 15 minutes.
Time to Shuck
This next step is the part most people hate when grilling corn in the husk. Somebody has to remove the corn from the husk while it’s still hot. Unless you have a daring friend, that job falls to you. I recommend using an oven mitt to hold the corn near the end with the stalk. Get a good grip, then peel back the husk and silk, completely exposing that beautiful grilled goodness.
You can then serve the corn two ways. You can snap off the husk completely or leave it peeled back. If you leave it peeled back, you will need to brush on melted butter or margarine. Your guests can use the husk part to hold the corn as they eat. If you remove the husk completely, you will then place the corn cobs in the large foil pan. Brush on melted butter or margarine, and spin the ears so the butter gets in every nook and cranny. Be sure to provide salt & pepper and paper towels for your guests.
Grilled Corn in Aluminum Foil
This requires a bit more work at the beginning but will deliver superior flavor for your guests.
The Requirements:
- Corn On The Cob In The Husk
- Butter or Margarine
- Salt & Pepper
- Aluminum Foil
- Large Foil Pan
You should buy the corn in the husk to get the freshest corn possible. Some stores sell the corn cobs already un-husked, but we all know which is the freshest corn, right? Take each corn cob, and cut off the end with the silk. Next, cut off the end with the stalk. Peel back the corn husks removing all the silk possible. You may need to rinse the corn in water and brush it with your veggie brush to get it ready.
Take your aluminum foil, and tear off one 15-18 inch long sheet for each ear of corn. Place the corn cob in the foil, and add a big smear of butter or margarine. Sprinkle your desired amount of salt & pepper onto the corn from end to end. Next up, roll the corn in the foil sheet, making sure to seal the ends completely as you go. Your corn is now ready to grill.
Light your charcoal or gas grill, and then grill the corn directly over the coals or burners. You’ll want to rotate the foiled corn every 3-5 minutes, making sure to grill them evenly all around. Once your corn is ready, remove it and place it in the large foil pan to serve.
Grilled Corn Goodness
Your guests will be amazed at the incredible flavor achieved by grilling your corn on the cob. No matter which way you choose, the corn will be incredibly delicious. This summer is halfway done, and the corn is arriving in the stores. Get out there and pick some up and then get grilling!
For more summer grilling delights, check out Bryan’s recipe for grilled appetizers!
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