Corn on the cob gets a wonderfully smoky, yet sweet flavor when grilled. With these tips it's easy to make and adds an elegant gourmet touch to barbecued dinners or picnics.
There are three ways that corn on the cob can be safely prepared on the grill: cooked in the husks, boiled first and then grilled directly, or boiled and grilled in foil.
You may be asking yourself "how do I grill corn on the cob?" There are several ways. Use these ideas to choose your method first, as that determines the rest of your preparation. Here's how to grill corn on the cob.
- For corn cooked in the husks:
For corn cooked directly on the grill:
- Peel back the outer layer of husks and leave it attached to the base of the ear of corn.
- Remove inner layers of husks and silk.
- Rinse the ear of corn well.
- Pull the outer husks back up over the corn.
- Soak the ears in water for 30 minutes.
- If desired, spread plain or seasoned butter over the corn, under the husks, before grilling.
- Grill over medium low heat for 20 to 30 minutes, turning occasionally. The husks and remaining silk will burn, but the corn will be cooked to perfection.
- Let cool for five to 10 minutes before husking and eating.
- Husk the ears completely and wash well.
- Boil in a large pot of water for 10 minutes.
- Preheat the grill to medium low.
- Grill the ears just long enough to sear and add flavor.
- Let cool a few minutes before serving.
For corn cooked in foil:
- Husk the ears and boil as in step three.
- Lay each ear, or up to four, in the center of squares of aluminum foil.
- Cover the corn with butter, salt and pepper or with specially seasoned butter.
- Wrap the foil tightly to seal well.
- Cook on medium-low grill for seven to 10 minutes to finish and flavor.
Seasoned butter recipes:
- Beat together one stick softened salted butter, two cloves garlic, one teaspoon pepper and one teaspoon dried dill. The result is amazing on corn or fish!
- Combine butter in a food processor with half of a roasted red pepper, one teaspoon each white and black pepper and a pinch of red chili flakes.
- Blend one stick butter with two tablespoons lemon juice, one teaspoon grated lemon zest, a teaspoon freshly ground pepper and a clove garlic.