Corn on the Grill

Grilling in the Husk

Preparation:

If the ears of corn have many layers of husk on them, peel off only the first couple of layers, leaving a few layers for protection. Do not remove all the layers.

Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
While the corn is soaking, preheat the barbecue grill to a medium temperature (350 degrees F).

After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with olive oil or butter.

If desired, before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.

Allow the corn to slowly continue cooking for approximately 15 minutes.

As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.

Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot!

Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana) - they should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water.

Once you've removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.

Corn Grilled in Foil

Pull all the husks off of the corn and discard. Remove silk on the corn and discard.

There are two (2) "schools of thought" on soaking the corn. Some people like to soak their corn before grilling and others do not soak it. This will be your choice.

If you decide to soak, place the whole cobs in a pot of cold water for approximately 20 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the aluminum foil.

If you do not soak the corn, just wrap in aluminum foil according to instruction below.

Preheat the barbecue grill to a medium temperature (350 degrees F).

If you have soaked your corn, remove the corn from the water and shake off any excess water.

Tear off squares of aluminum foil and place ears of corn diagonally in the center of each square of aluminum foil.

Brush the kernels with olive oil.

If you wrap the corn in the aluminum foil, you can add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano.

Roll the aluminum foil around each ear of corn and close it up by twisting the ends. Place the prepare ears of corn on a medium heat grill, rotating the corn every so often.

Allow the corn to slowly continue cooking for another 15 to 20 minutes. You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.

Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot!