To grill corn on the cob, you can use two main methods: grilling with the husks on or grilling with the husks removed. Both methods yield delicious results but differ in texture and flavor.
Grilling Corn with Husks On
This method steams the corn inside the husks, keeping the kernels juicy and sweet with a mild smoky flavor. Steps:
- Peel back the husks without detaching them at the base and remove the silk threads from the corn.
- Pull the husks back over the corn.
- Soak the corn in cold water for about 10 to 30 minutes to prevent the husks from burning and to add moisture.
- Preheat your grill to medium-high heat.
- Place the soaked corn on the grill and cook for about 15 to 20 minutes, turning every 3 to 5 minutes to cook evenly.
- Remove from the grill, peel back the husks, and serve with butter, salt, and pepper
Grilling Corn without Husks
This method gives the corn a smoky, charred flavor and grill marks but results in slightly less juicy kernels. Steps:
- Remove the husks and silk completely.
- Brush the corn with olive oil or melted butter.
- Preheat the grill to medium heat.
- Place the corn directly on the grill and cook for 10 to 15 minutes, turning every few minutes until tender and charred in spots.
- Remove from the grill and serve with butter, salt, and pepper
Tips
- Soaking husked corn helps keep the husks from burning and creates steam inside.
- For grill marks and a smoky flavor, you can pull back some outer husk leaves but leave some husk on.
- Avoid overcooking to keep kernels juicy and tender.
- Serve grilled corn with butter and seasonings like salt, pepper, or parsley for extra flavor
Both methods are easy and tasty, so choose based on your preference for juiciness versus charred flavor.
