Corn Grilled In The Husk Recipe:
Salt and pepper
Selecting Fresh Corn:
Good corn on the cob always begins with selecting the freshest, just ripe ears of your favorite variety of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden! Now I know everybody can not have a garden and grow their own corn, so pick fresh corn from your local market carefully!
When buying corn at the market, the husks should be bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky.
In the grocery store, it is perfectly acceptable to peel back the outer green husk to check and see if the corn looks OK to you.
Preparing Corn for Grilling:
If the ears of corn have many layers of husk on them, peel off only the first couple of layers, leaving a few layers for protection. Do not remove all the layers.
Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
While the corn is soaking, preheat the barbecue grill to a medium temperature . After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling the husks of the corn back . Remove and discard only the silk.
Brush the kernels with olive oil or butter.
Grilling the Corn:
Allow the corn to slowly continue cooking for approximately 15 minutes.
Why Is My Grilled Corn Chewy
Why is my grilled corn chewy? If your corn is coming out chewy, it is probably overcooked. When corn cooks too long the sugar breaks down in the cell walls and the corn gets mushy and chewy. Try to make sure you only cook the corn until the kernels are plump and tender.
What Is Frozen Corn On The Cob
Frozen corn on the cob has been picked when near ripe and then blanched and then quickly frozen thus preserving most of the vitamins and nutrients of the fresh vegetable!
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Prepping Corn For Grilling
Once youve bought the corn, start the grilling procedure as soon as possible. Remove the husk and dump it in the compost bin .
Below the husk, you will find cornsilk. Remove it as much as you can however, pulling out every single strand is not the goal here. You can leave those difficult-to-remove stray bits, they will char while grilling.
Cant figure out the husk removing method? Heres what you can do:
How Do You Grill For The First Time
A: You need to start by preheating the grill. Then you want to place your food on the grill, and close the lid. Next, you want to open the lid and turn up the heat until it starts smoking. After a few minutes of cooking, you will notice that some of the smoke has turned into flames. Finally, you can close your lid and cook for another 5-10 minutes before turning off your heat source.
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What To Serve With Grilled Corn
- Chicken Kabobs Juicy chicken and colorful vegetables threaded onto skewers and grilled to perfection! The easy Greek marinade gives them irresistible Mediterranean flavor.
- Grilled Chicken Fajitas in Foil An easy, healthy recipe for perfectly seasoned Grilled Chicken Fajitas in Foil Packets. Foolproof and perfect for fast, healthy dinners and summer cookouts.
- Grilled Salmon in Foil How to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas!
- How To Make Taco Salad Healthy Taco Salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing. An easy, delicious, low-carb recipe.
How To Cook Corn On The Grill
No gas stove? No problem! You can easily grill corn on the cob on an outdoor grill or even in a grill pan!
- Prepare the corn. Shuck the corn, taking care to remove all corn silk.
- Grill the Corn over High Heat. Preheat your grill to high. Once hot , arrange the corn on the grates and cook until charred to your liking. Be sure to turn often to cook and char all sides of the corn. This should take about 10 minutes.
- Season and serve. Run the lime all over the corn cob then finish with red pepper flakes or Aleppo pepper to taste.
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How To Serve Bbq Corn In The Husk
As the ingredients mention, you can choose to serve your barbecue corn with the husk partially peeled back or completely removed. If you are hosting a stellar smoked grill picnic, why not ask your guests what they prefer? Some party animals love to try the husk-as-a-handle method to eat their smoked and barbecued corn!
Have someone at your table who is not quite a fan of the dig in with their hands method of eating corn? A terrific way to switch up this recipe is to completely remove the husk from the cob. Then, very carefully hold the corn up. Place one end of the corn on a plate. Slide a very sharp knife down the side of the cob. This should release the barbecued corn kernels, allowing them to fall to the plate. You can then add even more cheese to the top of the pile of warm, delectable corn, if desired.
Remember that when you learn how to BBQ corn on the cob while in the husk, you open the door to tons of new meals. Plus, you get a thumbs up from vegetarians. Just skip the dairy product additions if you have someone on your guest list who is sensitive to them or is vegan.
Serve your barbecue corn any time of day or night! It pairs wonderfully with all meats, poultry, seafood and veggie dishes.
How To Grill Corn On The Cob
I have two methods for how to grill corn on the cob. They yield slightly different results, but both are delicious. Which one I pick on a given day depends on how much time I have and what Im craving. Feel free to choose whichever sounds best to you!
1. In the husk In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred. I pull the husks of the corn back, leaving them attached at the base, and remove the silk. Then, I pull the husks back up and soak the corn in the husks for 10 minutes. After the corn soaks, I pat it dry and grill it in the husks until the corn is tender and light char marks form. I choose this method when Im craving really juicy, sweet grilled corn on the cob, and Im not as concerned about the char.
2. Straight on the grill Choose this method if youre all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels wont be quite as juicy theyll lose some of their moisture to the hot grill grates. However, theyll be nicely charred and full of smoky flavor. This method is also great if youre short on time. With no soaking required, the grilled corn cooks up in minutes.
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Why Should You Grill Corn On The Cob In Foil
When you grill corn on the cob in foil, the prep is minimal and the kernels turn out so moist and flavorful. The foil traps the steam and corn juices to keep the ears from drying out so theres no need for pre-soaking the corn.
On hot summer days, you can avoid turning on your stove by cooking foil-wrapped corn outside on the grill. Cooking corn in foil requires hardly any prep and is the easiest method. It is also quick and takes just 15-20 minutes on a grill at medium/high heat.
How To Grill Corn On The Cob In Husks
With the husk on, not only does the corn get that classic cookout charred flavor, but it also gets a slightly smoky flavor from the husk. The kernels will get some color, too. Using a knife, cut off the tassel and tail of the corn. Remove any dry outer leaves from the husk. You don’t need to remove the silks from inside the husk. Place corn on the grill and cook for 15 minutes, rotating every 3 to 4 minutes.
Now that you’ve mastered the art of grilling corn, you can use your cooked cobs in all sorts of summery recipes. Here are some of our favorites to get you started.
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A Summer Staple Perfect For Grilling
From April to September, corn on the cob makes an appearance at picnics and cookouts across the country. In the Northeast we prefer to wait until August when its at its sweetest. But this early in the season you can get corn on the cob from Florida or California.
When youre buying it, peel back the husk and make sure there are no sunken or missing kernels. Also steer clear of brown or mushy spots. Ideally you should see plump little kernels in full rows, either yellow or white or a mix of both colors.
Early in the season corn on the cob can be a little woodier in texture and the skins of the kernels can be a bit tough, so the corn benefits from blanching .
If the corn is at its peak, you can shuck it, being sure to remove the silks , rinse under water, and place it directly on the grill. While you can grill it right in its husk, we think shucking it first is easier and in the end makes for a tastier ear of corn.
Grilled Corn On The Cob In Foil
Try this recipe: Sweet Grilled Corn
A little more work at the beginning will make it less of a mess at the end. Simply remove the husk and silk from the corn and wrap the corn completely in heavy aluminum foil. If you like, smear the cob with a little flavored butter, herbs, or salt before wrapping. The best part of this method is that the aluminum foil helps keep the corn warmer, longer, which is especially helpful if you’re cooking for a crowd.
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What About Foil Do I Really Need It
Foil is a good choice when grilling corn on the cob for a few reasons. First, the material can withstand the high heat emitted from your grill and prevent the ears of corn from burning. Also, foil creates a steaming system for the corn to cook thoroughly and leave you with delicious, tender grilled corn on the cob. The downside is that you need to add to your recipe notes that it takes longer.
If youre out of foil or want to take a more direct approach to grill corn, you can add it directly to the grate. We recommend adding olive oil to your grate or corn to prevent sticking. You can also sprinkle salt and pepper to taste both before and after it hits the grates. Just remember to cut back on the time, and then slather with butter and other goodness before biting in.
Can You Grill Corn With Silk On
Yes! Corn on the cob can be grilled in the husk. An optional step is to peel back the husk and remove the silk strands from the cob, but you can also grill the cobs without removing the silk. To keep the husk from burning or catching fire, its a good idea to soak your corn for 15 minutes to 1 hour before grilling.
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What You Need For Grilled Corn
Technically, you dont need anything extra. You could just grill the corn as is. But why not go the extra mile to make it that much better. Heres what Im using.
- Corn: Fresh ears of corn are best for this recipe
- Oil: If you plan on grilling the corn without the husk.
- Butter: Before serving, a little smear of butter on hot corn is the best.
- Sea Salt & Pepper: A sprinkle of flakey sea salt and ground black pepper elevates the natural sweetness of the corn.
Find the printable recipe with measurements below.
How To Grill Fresh Corn On The Cob
Start by heating your grill to around 375°F. Once your grill is to temperature, take the corn in the husk and put it directly over the coals or burner. Cover the grill and rotate the corn every 5 minutes. The husk will create a barrier between the corn and the heat, protecting the kernels while also steaming the corn inside the husk.
After 20 minutes of grilling in the husk, unwrap the corn from the husk and place the cob back on the direct heat for 5 minutes or until you have several charred kernels on each side. If you would like to pull the corn off after 20 minutes without grilling it out of the husk, thats fine too. Either way, you end up with a crisp, sweet flavor that everyone will enjoy.
A great way to serve this grilled corn on the cob is to slather the cob with butter, salt, and black pepper. Another way to finish it off is to cover the cob with butter and dust it with our BBQ Rub for extra flavor and color.
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The Best Corn For Grilling
The best corn for grilling is the freshest corn you can get. The fresher the corn, the sweeter and more tender the kernels will be. When corn is fresh, it will have a bright green husk and a goldish-brown, sticky tassel sticking out of the top.
Try to cook your corn a day or two within buying it. Once corn is harvested, its sugars begin turning to starches, making the corn tougher and less sweet.
It doesn’t matter if the corn is yellow, white, or bi-color all can be sweet if they are freshly harvested.
How Long Does Corn Need On The Grill
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
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Five New Ways To Season Grilled Corn On The Cob
Who doesn’t like Parmesan cheese? Now think about it on your corn on the cob! Mix 1/4 cup of grated parmesan cheese, 2 tbsp olive oil, 2 grated garlic cloves, 1/2 tsp kosher salt, 1/4 tsp pepper, and 1/4 tsp oregano. Brush this on your corn before you put it on the grill, then grill until done! Mmmmmm!
Bacon Wrapped Corn
Use two pieces of bacon per ear of corn. Wrap around the ear of corn, then wrap in aluminum foil. Grill over medium-high heat. Turn several times, cooking about 15 minutes in total.
Corn with Herbs and Oil
Warm 1/4 cup of olive oil over low heat. Stir in 1/3 cup of fresh chopped herbs. If you don’t have those available , you can use the dry version. Be creative! Try different type of herbs and see what you like. Oregano, rosemary, basil and all good ones to try. You could also try minced garlic or a combination of onion powder, garlic powder, and salt and pepper. Take the seasoned olive oil and brush on or drizzle over the grilled corn.
Take 1/4 cup kosher salt, 2 tsp pepper, and the zest of one lemon . Sprinkle on ears of corn after they have been grilled and had a little butter applied.
Hot Sauce Corn
Mix 6 tbsp butter and 3 tbsp of your favorite hot sauce. That could include Buffalo wing sauce, Valentino hot sauce, Tabasco sacue, or any number of a large variety of hot sauces that are available to you.
Each Method Of Grilling Corn Has Its Advantages And Drawbacks Here’s The Full Breakdown
I’ve had three great corn epiphanies in my life. The most recent was when my little sister showed me the best, fastest way to prepare fresh corn on the cob indoors.* Before that, a college friend showed me that you can throw whole corn in the husk on the embers of a campfire and, rather than burning into oblivion, it emerges blackened on the outside and perfectly steamed in the middle.
But the first was the most important.
*Place a whole, un-shucked ear of corn in the microwave. Microwave it for three minutes. It is now perfectly cooked, and you are welcome.
It happened on a first-grade field trip to an upstate New York farm, in which the kids piled onto a tractor for a tour of the corn fields. I remember the farmer plucking an ear off the stalk as we rode by and passing it back to Daniel Powell,** who took a bite, rolled his eyes a bit, then passed the ear on to me. All of this would have long ago been lost, packed away in some rusty cabinet in the attic of my memory, had it not been for the one crystallizing moment that came next: I bit into that corn and tasted for the first time what 100% fresh-off-the-cob corn can really taste like. Sweet, juicy as an apple, and packed with flavor.
** The same Daniel Powell who once dared me tricked me into eating rubber cement , and, in a separate incident, stapled my hand to the table.
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