Grilled Corn On The Cob

Sweet, fresh corn is a popular addition to summer salads, soups, and pastas. To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil. Bake for about 20 to 25 minutes and unwrap.

A flavored butter is an easy way to add more taste to your dish. To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board.

Using a sharp knife, cut straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer meal. The key to the best grilled corn on the cob is getting the freshest corn possible. Look for ears of corn during the peak summer months with tight husks and tassels that are light golden in color . Sweet, fresh corn is so juicy and delicious, you don't even need to cook it!

But throw it on the grill and you have a BBQ side that goes with just about any weeknight dinner. When it comes to grilled corn on the cob, there are a few different techniques. Our method for grilling corn on the cob is a hybrid approach—with some husks peeled and some left on.

It's quick, easy, and comes out perfect every time. Learn how to cook corn on the grill below. In the husk – In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred. I pull the husks of the corn back, leaving them attached at the base, and remove the silk.

Then, I pull the husks back up and soak the corn in the husks for 10 minutes. I choose this method when I'm craving really juicy, sweet grilled corn on the cob, and I'm not as concerned about the char. Plus, since the corn already comes in the husk, it's super easy. Here's how to grill corn on the cob with husks in 5 simple steps, so that you can win those BBQs all summer long.

There are few things that scream "SUMMER" like grilled corn on the cob. I do mine a little differntly than this however, and it is fantastic! First of all, DO NOT remove the husks - they are vital to the flavor and cooking process.

Only peel a little bit back to make sure you do not have a bad one. You can tear off any long silk that is sticking out, but do not worry about the ones inside . Put the corn in a cooler or bucket large enough to hold them all and completely cover with clean water. Allow them to soak for at least an hour or up to several hours and keep turning them because they float. When it comes time to cook, quickly drain the excess water out the tops and put them on a hot grill for approximately 30 minutes.

Be sure to turn them every 5 minutes or so and rotate them around the grill too. The husks will burn and some may even catch on fire - this is normal. Remove any husks that fall off. The corn itself will not burn because it is being steamed from the inside due to the soaking .

Also, do not put directly on hot coals - this will surely cause burn spots. Once the husks are mostly all blackened, remove from grill, and husk. Season to taste with butter, salt, pepper, or whatever you like. But nothing is more classic than grilled corn on the cob. It's smoky, sweet, and bursting with fresh flavor. Serve it simply with a smear of butter and sprinkle of salt, or opt for something a little more exciting, like the garlic-chive butter in this recipe.

Either way, you'll love how easy it can be to grill corn on the cob with this foolproof method. Straight on the grill – Choose this method if you're all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels won't be quite as juicy – they'll lose some of their moisture to the hot grill grates. However, they'll be nicely charred and full of smoky flavor. This method is also great if you're short on time.

With no soaking required, the grilled corn cooks up in minutes. It's not really summer until we're in the backyard, icy cold beer in hand, cooking corn on the grill! It's a feeling as sweet as midsummer sweet corn itself!

The plus side is that you can infuse it with flavor using butter or oil and spices and herbs that won't burn off. Shuck the corn, removing both the husk and the silk. Wrap each cob in foil, then place foil-wrapped cobs on the grill and cook for 15 minutes, rotating every 3 to 4 minutes. You can grill corn with the husks on.

You can strip the husks partly off, remove the silks and re-wrap the ears, then grill. You can soak the corn in cool water before grilling. I blanch, occasionally following the lead of the celebrity chef Bobby Flay, who adds a cup of milk to his blanching liquid. "I have no idea why I do it," he said. "It's like adding corks to the liquid when you're poaching octopus. But it's a foolproof way to get perfect corn." Serve with butter, as in this recipe, or dab with mayonnaise and sprinkle with cotija cheese.

There is no need to boil, soak or steam the corn before grilling. It is not wrong to do that, but if you're after the sweet, perfectly smoky, charred ear of corn, you should skip the boiling. Once the husk is removed, the corn goes directly over the open flame! You can use either a gas burner on the stove or an outside grill, whatever is easiest and accessible to you. And if you don't have a grill, you can also use a grill pan.

The charring adds a smoky flavor to the sweet corn, which I love, and I find little need for adding other flavors. The smoky charring, heat from the Aleppo and citrus all combine perfectly for a mouth-watering snack. The kernels will get some color, too. Using a knife, cut off the tassel and tail of the corn. (This step isn't necessary, but it will make removing the cooked corn from the husk a little easier.) Remove any dry outer leaves from the husk. You don't need to remove the silks from inside the husk.

Place corn on the grill and cook for 15 minutes, rotating every 3 to 4 minutes. Fire up your grill, remove corn from the water and pat dry. Brush on olive oil and season with pepper and salt. If you are leaving the husks on, pull them back over the corn. If using foil, butter and garlic salt is a delicious alternative.

Be sure to wrap in a double layer of foil. Preheat grill to high; lightly oil grates. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter.

Season corn with salt, pepper, and chili powder or paprika. Using tongs, place the corn cobs back on the grill. Close the grill and cook for about 5 minutes, rotating the corn halfway to achieve some grill marks on each side. Remove the corn from the grill, slather with butter and sprinkle with salt , and serve.

How to grill cornSummer cooking should be relatively fuss-free — and grilling corn on the cob is no exception. It's a simple procedure that adds some nice smokiness to the sweet corn. Preheat your grill to medium high and follow one of the methods below. There is no need to season or soak the corn before grilling. There is enough moisture in the corn to keep the grill from flaring up, but keep an eye on it regardless. Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth.

Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. How to grill corn on the cob without husksCooking corn directly on the grill — sans husk — gives it a lovely charred flavor and color.

I don't want the grilled corn on the cob to have grill marks or charred kernels, what do you suggest? You can either grill the corn with the husks (see #1 above). Or wrap the peeled corn in foiland grill it over medium heat for minutes, turning it every 5 minutes.

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. Remove the ears from the grill and cool for five minutes. Then you should be able to easily pull back the husks and silk. Use a clean kitchen towel to wipe away any unwanted silk or charred husk flakes.

Remove the corn husk and silks and preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with desired toppings. My favourite vegetable to throw on the grill is buttery, juicy corn on the cob. When you grill corn you get the perfect balance of perfectly juicy inside and charred on the outside.

You don't need a grill to achieve those perfect charred, burnt marks. Oven-roastedcorn on the cob with garlic butter is what you need. Place the corn in husks on the grill. Close the cover and grill for minutes, turning the corn every 5 minutes, until kernels are tender. When slightly cooled, pull husks away from corn kernels and remove any silk strings.

Remove husks or use them as a handle by peeling them all the way back and gathering them together. Grilled Corn on the Cob is ready in under 10 minutes. Grill it over a gas burner , or on a gas grill or grill pan! No need to boil or steam the corn first, all you need to do is remove the husk and silk bits and place the corn over the flame! Serve it plain or with a little lime and a dash of chile flakes or Aleppo pepper. Some recipes call for removing the husks entirely, but I suggest you resist the urge.

To me, the best way to grill corn is in the husk. There's no need to remove the silks before grilling, simply pull them back with the corn husks afterward. The husks act as a natural protective barrier between the corn and the grill, keeping the kernels tender and juicy. It's crisp and juicy, sweet and smoky, and so darn easy to make. Below, I'm sharing two simple methods for how to grill corn on the cob, as well as tasty ideas for seasoning it.

Have fun experimenting with different sauces, spices, and herbs on your corn, or stick with good old butter, salt, and pepper! When it comes to peak-season grilled corn on the cob, you really can't go wrong. Pull the outer husks down the ear to the base.

Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Make your corn on the cob in foil! To make Corn on the cob in Foil simply season with salt, slather with a little butter then wrap it up in foil. You can either bake it in the oven or grill it. It's the perfect summer side dish to enjoy.

Boiling, microwaving, and steaming make tender, juicy corn. But grilled corn is muuuuch more flavorful. Yes, it is a bit chewier, but I don't mind. When grilled, the sugars caramelize, adding a depth of flavor no other method can produce. Season corn cobs with salt and pepper, or add even more flavor to corn by rubbing cobs with a compound butter, spices, or an infused oil.