Grilled Corn

How To Make Grilled Corn Easily

Grilled Corn on the Cob is a popular Southern Tradition enjoyed at barbecues and picnics and it’s easy to make. Not only is grilled corn on the cob tasty, but grilling your corn always impresses your guests. After grilling you can eat it Southern-style with butter or really impress your guests by finishing it like they do in Mexico where corn on the cob is a popular street food.

But before we can fancy up the ears we must grill them. Luckily this is very easy to do.

• Pull off and discard any dry outside layers of husks. Be careful to leave several layers to protect the corn.
• Pull back but do not remove the remaining layers of husks. Remove and discard the silks.
• Soak the entire ears in a pot of cold water for 15 minutes.
• Preheat your grill to a medium temperature.
• Remove the corn from the water and shake off any excess water.
• Brush the kernels with olive oil.
• Replace the husks around the kernels and secure each ear with a piece of loose husk or twine.
• Grill the ears of corn on a medium heat, turning the corn as needed to keep it from getting burned too much on one side.
• After a couple of turns, place the corn over an indirect heat or on the top shelf of your grill and close the cover. Allow the corn to slowly roast for another 15 minutes.
• Remove the corn from the grill and pull off the husks. Rinse quickly under warm water to remove any ash and leftover silks.

Your corn is now cooked and it’s time to spice it up. This is very easy too. You can serve them Southern-style with salt and butter. Or go international with a collection of spices to sprinkle on the ears such as cumin, basil, garlic or cilantro.

Or really impress your guests and try it Mexican Street-style. Slather each ear in mayonnaise , give them a dusting of cayenne pepper powder (optional, of course). Then roll them in shredded cotija or feta cheese (or try Parmesan — not authentic, but delicious). Once you’ve had it this way you may never go back to traditional butter.

Making Grilled Corn On The Cob

Grilled corn on the cob makes for a scrumptious addition to any barbecue and by following the instructions below, your corn on the cob is certain to turn our perfect.

There are two ways of grilling corn on the cob: either with the husk or without the husk but in aluminum foil. In this article to I am going to explain both methods.

Corn on the Cob Grilled in Aluminum Foil
• First you will need to pull all the husks off the corn, remove the silk from the corn as well.
• Now you have a choice of either soaking or not soaking your corn. Some people swear by it and others don’t like it quite as much. Should you decide on soaking your corn you will need to soak the corn for at least 20 minutes in a pot of cold water. Make sure that the ears are completely covered when soaking your corn.
• After soaking, tear off square pieces of aluminum foil and place each ear diagonally across each square.
• Lightly brush the kernels on each ear of corn with olive oil.
• You can add a little garlic, black pepper, chopped onion and salt according to taste to each ear of corn.
• Wrap the ears with the aluminum foil.
• Heat the grill to about 350 degrees Fahrenheit and place the corn onto the grill.
• Turn the corn regularly to prevent it from charring too much on one side for the first couple of minutes.
• After a couple of turns place the corn on the side of the grill away from direct heat,close the top and leave there for about 15 to 20 minutes.
• The corn is done when the kernels are soft to the touch.
• Using oven mitts, remove the corn from the grill.
• Remove the aluminum foil and serve with butter.

Corn On The Cob Grilled In The Husk
• If you happen to have ears of corn with many layers of husk, remove the first couple of layers by peeling them off leaving enough layers on for protection.
• Soak the cobs in a pot of cold water for 15 to 20 minutes making sure that the ears are completely under the water. By soaking the cobs you will provide extra moisture to the corn when grilling and the moisture will steam the kernels.
• After 20 minutes remove the corn from the water.
• Pull the husks off the corn but be sure not to completely remove them.
• Pull off the silk from the corn and lightly brush the kernels of each cob with olive oil.
• Add some herbs, salt and spices to the corn if you desire.
• Re-wrap the corn in the husks and lightly tie the ears with some of the husk you have taken off or some string.
• Heat the grill to about 350 degrees Fahrenheit and place the ears on the grill rotating regularly for the first couple of minutes.
• Move the ears to the side of the grill away from direct heat and cook for about 20 minutes.
• You will want to have a spray bottle on hand filled with water, use the bottle to keep the corn husks moist and prevent them from catching on fire.
• Your corn is ready when the husk darkens and the kernels at the tip of the ear start pulling away.
• Using oven mitts remove the ears from the grill. Grabbing hold of one end of the ear, peel the husk off and enjoy your grilled corn on the cob.

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