Grilling corn on the cob in its husk is a beloved summer tradition that yields delicious results. The key to perfectly grilled corn on the cob is to leave the husks on during cooking, which helps steam the kernels and keep them moist. This method also imparts a subtle smoky flavor that enhances the natural sweetness of the corn.

Preparing corn on the cob for grilling is simple and straightforward. Start by soaking the ears in cool water for about 20 minutes to prevent scorching. Then, preheat the grill to medium-high heat, around 375-400°F. Place the corn directly on the grill grates, still in their husks, and cook for 25-30 minutes, turning every 5 minutes to ensure even cooking.

Understanding Corn on the Cob

Corn on the cob is a beloved summer staple, perfect for grilling. The husk plays a crucial role in the cooking process, offering protection and enhancing flavor.

Types of Corn

Sweet corn is the most popular variety for eating off the cob. It comes in different colors, including yellow, white, and bicolor. Yellow corn tends to have a stronger, more traditional corn flavor.

White corn is known for its tender kernels and sweeter taste. Bicolor corn combines both yellow and white kernels on a single cob, offering a balanced flavor profile.

For grilling, look for fresh corn with bright green husks and moist, golden silk. The kernels should be plump and tightly packed when you peel back the husk slightly.

Benefits of Grilling with The Husk

Grilling corn in the husk offers several advantages. The husk acts as a natural wrapper, protecting the kernels from direct heat and preventing them from drying out. This method helps retain moisture, resulting in juicier, more flavorful corn.

The husk also imparts a subtle smoky flavor to the corn as it chars on the grill. This adds depth to the corn’s natural sweetness. Keeping the corn in its husk during grilling makes for easier handling and reduces the risk of burning.

Another benefit is the built-in indicator for doneness. When the husk turns brown and begins to pull away from the tip, the corn is usually ready to eat. This method also allows for easy peeling once the corn is cooked.

Preparation of Corn for Grilling

Properly preparing corn for grilling ensures the best flavor and texture. Two key steps are cleaning the corn and deciding whether to soak it before cooking.

Cleaning the Corn

Remove any loose or dry outer husks from the corn. Gently peel back the remaining husks without detaching them from the base. Remove the silk strands, using a soft brush or damp paper towel to clean between the kernels. Inspect for any damaged areas or unwanted insects. Once clean, smooth the husks back over the kernels. This process allows for even cooking while preserving the corn’s natural moisture.

To Soak or Not To Soak

Soaking corn before grilling is optional. Some cooks prefer to soak the ears in cold water for 15-30 minutes before grilling. This adds moisture, reducing the risk of the husks catching fire. It can also help steam the kernels for a more tender result. Others skip soaking, arguing it’s unnecessary if the corn is fresh and cooking time is managed properly. For those who choose to soak, submerge the ears completely in cold water. Drain and shake off excess water before placing on the grill.

How to Grill Corn on the Cob in the Husk

Grilling corn on the cob in the husk is a simple and delicious way to enjoy this summer staple. The husk protects the kernels, trapping moisture and infusing the corn with a subtle smoky flavor.

Grilling Techniques

Start by preparing the corn. Trim off the silk at the top of the ear and remove any loose or dry outer husks. Soak the ears in cool water for 15-20 minutes to prevent scorching.

Preheat your grill to medium-high heat, around 375-400°F. Place the soaked corn directly on the grill grates. Close the lid and grill for 15-20 minutes, turning every 5 minutes to ensure even cooking.

For added flavor, you can peel back the husks before grilling and brush the kernels with butter or oil. Re-cover with the husks and secure with kitchen twine before grilling.

Grilling Times and Temperatures

Maintain a consistent medium-high heat throughout the cooking process. Total grilling time should be between 15-25 minutes, depending on the size of the ears and desired level of charring.

For a more intense smoky flavor, place the corn on the cooler side of the grill and extend cooking time to 25-30 minutes. This slower cooking method allows more time for smoke to penetrate the husks.

If using a charcoal grill, arrange the coals for indirect heat cooking. This setup provides gentler heat and reduces the risk of burning the husks.

Determining Doneness

To check if the corn is done, carefully peel back a small section of the husk. The kernels should be bright yellow and plump. When pierced with a knife, they should feel tender and release their milky juice.

The husks will char and may even catch fire briefly. This is normal and adds to the smoky flavor. However, if they become too charred, move the corn to a cooler part of the grill.

For a more pronounced char on the kernels, peel back the husks in the last 5 minutes of cooking and place the exposed corn directly on the grill grates. Watch closely to prevent burning.

Flavored Butters and Seasonings

Enhancing grilled corn on the cob with flavorful butters and seasonings elevates the taste experience. Simple spices and homemade compound butters provide endless opportunities for customization.

Basic Seasonings

Salt and pepper form the foundation for seasoning grilled corn. A sprinkle of kosher salt and freshly ground black pepper brings out the natural sweetness of the kernels. Paprika adds a mild, smoky flavor that complements the charred taste from grilling.

Chili powder or cayenne pepper introduces a spicy kick for those who enjoy heat. Garlic powder or dried herbs like thyme or oregano offer aromatic notes. For a zesty twist, try a squeeze of fresh lime juice and a dusting of chili lime seasoning.

Experiment with different spice blends to find your perfect combination. Mexican-inspired elote seasoning, featuring chili powder, cumin, and lime zest, is particularly popular for grilled corn.

Making Compound Butter

Compound butter takes grilled corn to the next level. Start with softened unsalted butter as the base. Mix in herbs, spices, or other flavorings to create a custom spread.

Popular combinations include:

• Garlic herb: minced garlic, chopped parsley, and chives
• Cilantro lime: fresh cilantro, lime zest, and a pinch of salt
• Spicy: cayenne pepper, paprika, and a touch of honey

To prepare, blend the ingredients thoroughly with the softened butter. Form the mixture into a log using plastic wrap and refrigerate until firm. Slice into rounds for easy serving.

For a lighter option, mix softened butter with Greek yogurt. This creates a tangy spread with fewer calories. Flavored butters can be made ahead and stored in the refrigerator for up to a week.

Serving Grilled Corn

Grilled corn on the cob is a versatile side dish that pairs well with various meals. Proper presentation and accompaniments can elevate this simple vegetable to a standout part of any meal.

Dishes to Accompany Grilled Corn

Grilled corn complements many main courses and side dishes. It pairs excellently with grilled meats like burgers, steaks, or chicken. For a lighter option, serve it alongside grilled fish or shrimp.

Pasta salads make great companions to grilled corn. Try a cold pasta salad with cherry tomatoes, fresh mozzarella, and basil for a refreshing contrast.

Other grilled sides that work well include zucchini, bell peppers, and asparagus. These create a colorful and flavorful vegetable medley on the plate.

For a Mexican-inspired meal, serve the corn with tacos, enchiladas, or fajitas. Consider turning it into Mexican street corn by adding mayonnaise, chili powder, cotija cheese, and lime juice.

Plating and Presentation

Grilled corn can be served on or off the cob. For a rustic presentation, leave the husks on and fold them back to create a handle. This method adds visual appeal and makes the corn easier to hold.

For a more refined look, remove the kernels from the cob and create a grilled corn salad. Mix the kernels with diced red onion, bell peppers, and a light vinaigrette. Serve this in small bowls or as a bed for grilled proteins.

When plating corn on the cob, consider using specialized corn holders for easier handling. Arrange the corn on a large platter with butter, salt, and pepper nearby for guests to season to taste.

For added flair, offer flavored butters like herb-infused or chili-lime. Present these in small ramekins alongside the corn platter.

Alternative Methods to Grilling Corn

Grilling corn in the husk isn’t the only way to enjoy this summer favorite. Several techniques offer different flavors and textures, from directly grilling shucked corn to using kitchen appliances.

Grilling Corn Without the Husk

Grilling corn without the husk provides a more charred and smoky flavor. Remove the husk and silk, then brush the corn with oil. Place it directly on a preheated grill at medium-high heat (350-400°F). Cook for 15-20 minutes, turning frequently to ensure even charring. This method creates beautiful grill marks and a slightly crispy texture.

For added flavor, brush the corn with butter or herb-infused oil during grilling. Some cooks prefer to wrap the shucked corn in aluminum foil with butter and seasonings before grilling. This technique steams the corn while infusing it with flavors.

Other Cooking Methods for Corn

Boiling is a classic method for cooking corn. Fill a large pot with water, add salt, and bring to a boil. Add shucked corn and cook for 3-5 minutes until tender. For a quick option, microwave corn on the cob. Place 1-4 ears in a microwave-safe dish with a small amount of water. Cook on high for 3-5 minutes per ear.

Slow cookers offer a hands-off approach. Add shucked corn to the slow cooker with butter and a small amount of water. Cook on high for 2-3 hours or low for 4-6 hours. This method is perfect for preparing corn for a crowd or making corn chowder.

Health and Nutrition

Grilled corn on the cob in the husk offers several nutritional benefits. This cooking method helps retain the corn’s natural vitamins and minerals.

Corn kernels are rich in fiber, providing about 3 grams per medium ear. They also contain essential vitamins like vitamin C, thiamin, and folate.

Fresh corn is a good source of antioxidants, including lutein and zeaxanthin, which support eye health. These compounds are better preserved when corn is grilled in its husk.

Grilling corn in the husk helps maintain its tenderness and moisture content. This method reduces the need for added fats or oils, making it a healthier cooking option.

One medium ear of corn contains approximately:

• 90 calories
• 3 grams of protein
• 1 gram of fat
• 19 grams of carbohydrates

Corn also provides small amounts of potassium, magnesium, and zinc. These minerals contribute to various bodily functions, including muscle and nerve health.

The natural sugars in corn caramelize during grilling, enhancing its sweetness without adding extra calories. This makes grilled corn a satisfying, nutrient-dense alternative to less healthy side dishes.

Tips and Tricks for Perfect Grilled Corn

Grilling corn in the husk produces deliciously smoky, tender results. Proper technique prevents burning while enhancing flavor.

Preventing Burning and Overcooking

Soak husked corn in cold water for 15-30 minutes before grilling. This adds moisture and prevents the husks from burning too quickly.

Place corn on the cooler side of the grill, not directly over flames. Rotate ears every 5 minutes for even cooking.

Check doneness after 15-20 minutes by peeling back a small section of husk. Kernels should be tender when pierced.

For extra protection, wrap soaked corn in foil before grilling. This method takes slightly longer but ensures even cooking.

Enhancing the Smoky Flavor

Leave a few inner layers of husk on the corn for a more intense smoky taste. The husk chars and imparts flavor to the kernels.

Add wood chips to your grill for extra smokiness. Soak chips in water first, then place them in a foil packet with holes punched in it.

Brush husked corn with olive oil and sprinkle with smoked paprika before grilling. This adds depth to the smoky flavor profile.

For a bold taste, brush grilled corn with chipotle-lime butter. Mix softened butter with minced chipotle peppers and lime zest.

Leftovers and Storing

Properly storing grilled corn on the cob and finding creative ways to use leftovers ensures you get the most out of your meal. These strategies help maintain freshness and flavor while minimizing waste.

Storing Cooked Corn

Refrigerate grilled corn on the cob within 2 hours of cooking. Remove the husks and place the cooled corn in an airtight container or wrap tightly in plastic wrap or aluminum foil. Stored this way, it will stay fresh for 3-5 days.

For longer storage, freeze grilled corn. Cut the kernels off the cob and place them in freezer bags. Remove excess air, seal, and label with the date. Frozen corn kernels last up to 6 months.

To reheat, microwave individual ears for 20-30 seconds or until warm. For larger quantities, steam corn in a covered pot with a small amount of water for 2-3 minutes.

Recipes for Leftover Corn

Transform leftover grilled corn into delicious new dishes. Make a charred corn salsa by combining corn kernels with diced tomatoes, onions, jalapeños, cilantro, and lime juice. This pairs well with grilled meats or as a topping for tacos.

Create a hearty corn chowder by sautéing onions and celery, then adding corn kernels, diced potatoes, and chicken broth. Simmer until vegetables are tender, then blend partially for a creamy texture.

For a quick side dish, sauté corn kernels with butter, garlic, and herbs. Add to pasta salads or grain bowls for extra flavor and texture. Leftover corn also works well in fritters, quesadillas, or mixed into cornbread batter for added sweetness and texture.