Methods to Grill Corn on the Cob

Grilling corn must be as fast and straightforward as simply, properly, throwing it on the grill. However generally cobs emerge dry, or uncooked, or dry and uncooked. Must you be wrapping cobs in foil? Are you too fast to strip and toss the husks? Or is it merely a matter of higher timing or warmth correctly utilized?

To reply all of your questions (after which some), here is our information on how one can grill corn on the cob in order that it is completely charred and juicy-sweet each single time. Oh, and right here’s a reminder on how one can decide corn.

Grilling requires the applying of excessive, dry warmth—one thing corn on the cob, when nonetheless encased within the husk, is uniquely suited to bear. Particularly when recent, the sturdy, moist husk protects the kernels from the direct warmth you want for that flavorful char, whereas additionally steaming the corn to excellent doneness. If the corn you discover on the market is already husked, concern not—you may approximate that setting with foil. Simply understand that cooking in foil (relatively than the husk) will stop the grill from imparting the corn with as smoky a taste. (In case your corn has already been husked however you continue to need to obtain a charred taste, see our ideas for grilling unwrapped corn within the subsequent part!)

1. Peel, however don’t take away the husk

Gently peel to disclose the kernels, eradicating the silks, however go away the husk hooked up on the finish of the cob. Brush cobs evenly with butter or oil and season as desired, then cowl with the still-attached husks (or foil)—this can permit the corn to steam, whereas the husks char and tackle smoky taste. (You can also go away the corn peeled open, husk nonetheless hooked up, oiled and seasoned, and use the husk as an ornamental however practical “deal with” whereas rotating on the grill.)

2. Fireplace up your grill

If working with a charcoal grill, gentle your charcoal (a chimney starter is useful, however by no means vital). When bricks are a minimum of 50 % grey and ashy, scatter over the charcoal grates and prime with grilling grates. Lid the grill and let warmth for 10 minutes or so, or till 450°F.

If working with an electrical grill, merely gentle one or two zones to match the scale and quantity of corn you are grilling (if grilling for a crowd, you may doubtless need to gentle all the grill). Let preheat for 10 minutes or so, or till the inside of the grill reaches 450°F.

3. Grill till cooked by means of

Place the lined cobs on the grill over direct warmth. Grill for 10 or so minutes, turning sometimes, till the husk is well-charred, and the kernels look opaque.

Whereas charred corn is tasty, dry corn just isn’t. Cobs grilled sans husk or foil usually tend to dry out. Create two zones on the grill—direct warmth and oblique warmth—so you may transfer the corn on and off the warmer patches of the grill, permitting oblique warmth to cook dinner the cobs by means of.

1. Oil & season the cobs

Brush naked cobs throughout along with your selection of oil and seasonings.

2. Fireplace up the grill

Put together your grill for 2 warmth zones, direct and oblique. If working with charcoal, merely scatter the bricks on just one a part of the grill; if working with electrical, gentle only one or two sections (or each different).

3. Grill till cooked by means of

Place cobs over direct warmth, rotating regularly (and transferring to the oblique warmth zone if charring too shortly), till the kernels look opaque, about 10 minutes.

To get you began, we have gathered a few of our favourite recipes for charred, smoky grilled corn—together with a few ultra-flavorful butters to serve on the aspect.