subject: Grilling Delicious Corn on the Cob is Easy -- If You Follow These Simple Steps [print this page] Grilling Corn on the has become quite popular in the last few years at family barbecues, parties and clambakes.
There are naturally several reasons for this -- corn's peak season corresponds nicely with the BBQ and grilling season, it's a great food for picking up and walking around with, it's super easy to cook on the grill and, most of all, it tastes wonderful.
In fact, most people have no idea just how easy it is to grill corn on the cob. It will never fail to impress your friends and guests.
Many people grill fresh corn in aluminum foil -- and there is nothing wrong with this. A little better, some fresh chopped garlic and herbs and you have some seriously good eats.
But did you know that you can also grill the fresh ears in their own husks?
This will really impress your guests and the corn will be delicious!
Corn Grilled In The Husk:
First peel off a few of the dry outer layers of husk. Leave the moist inner layers as protection.
Soak the whole cobs in a large pot of cold water for about 15 to 20 minutes just before you are ready to place them on the grill.
Preheat the grill to a medium temperature (about 350 degrees F).
Remove the corn from the water and shake well to remove any excess water.
Pull back the husks (Do not pull them off -- only back) and remove and discard the silk.
Brush the kernels with olive oil or butter. For more flavor add a little garlic, chopped onion, nutmeg, salt, and black pepper. Even experiment with other herbs such as basil, cilantro, or oregano. Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it's easy to do - just use your favorites!
Now, reposition the husks as natural -- back over the kernels -- and tie each ear with a piece of loose husk or twine.
Grill 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 use tongs 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.
At this point I serve the corn. A little silk and ash may remain but no one ever seems to mind. If you have too much on an ear or if the char bothers you or your guests, you can run the corn under warm running water to remove any excess ash and silk. But you are also washing off much of the flavor. You decide which is best.
Serve with butter and enjoy!
Grilling Delicious Corn on the Cob is Easy -- If You Follow These Simple Steps
