There are four basic ways to grill corn on the cob. The first way is in the husk, water soaked, the second would be in the husk, and third would be out of the husk wrapped in foil and last would be to place the cleaned corn directly on the grates.
Any grilling method you use will result in a better corn flavor than boiled corn with the added grilled flavor. I am not one much for vegetables, but sweet corn right out the farm field when in season is one of the best things you can cook on your grill.
In short no matter how you prep the corn for the grill you will grill over direct medium heat for 20 to 30 minutes while turning frequently
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1) Water Soaked Corn Grilled in the Husk:
First take the corn in the husk and soak in water for at least one hour. Then place in the grill over medium heat for 20 to 30 minutes, turning frequently. Finally remove corn from husks and the silks before serving.
2) Grill corn on the cob in the husk:
Peel back the Husks and remove the corn silk. Then, coat corn with butter. I use a cut down stick of butter for this. Just rub up the butter stick and down the ear of corn. If you wish to salt the corn, now it’s time to do it. Put the husk back on the corn and tie it at the top. You can use butchers twine or a garbage bag type metal twist ties to hold it shut. Grill over medium heat for 20 to 30 minutes, turning frequently remove from husk before serving.
Corn Grilling Basket Hardwood Handle Outset
22.75 Long 7 inches Wide
Harwood Handle
Holds up to 4 full ears of corn
3) Foil Wrapped Grill Corn on the Cob:
Remove corn from husks and de-silk (a damp paper towel run up and down the ear will help remove loose silks). Coat the ear of corn with butter (I use a cut down stick of butter for this) and if you want to salt the corn, now would be the time to do it. I also like buttering the foil little bit. Wrap the heavy duty tinfoil around the buttered ear of corn, tightly then pierce the foil with a fork all the way around. Place on the grill over medium heat for 20 to 30 minutes, turning frequently, (the butter will leak out of the holes and burn if not turned). Remove from foil and serve.
4) Directly on the grates:
Husk and de-silk your corn cobs. Lightly brush with the cooking oil of your choice then season with salt and pepper. Place cobs directly onto your grills grates over medium high heat. When the corn kernels begin to char, in 3 to 5 minutes rotate and repeat until all sides so some char. Top them off with butter and serve.
Grilling corn in the husks adds a nice smokey to the corn from the husks burning while the heavy duty tinfoil version seems to be closer in flavor to boiled. Something about grilling corn really seems to bring out the best flavor possible.
We have used all the techniques listed here at one time or another. Most of the time when we grill corn on the cob we do it wrapped in foil. It is just easier.
When summer hits I can not wait to grill corn on the cob.
Mike
aka Sultan of Sizzle
I have been blogging about and selling grilling tool for over 12 years. A Certified Food Safety Professional, KCBS member, award winning writer and have over 10 years experience in the food service industry.
“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my own grill!”
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