The first time I tried grilling corn-on-the-cob, by placing shucked corn directly on the grill, the results weren’t all that stellar. Too dried out and chewy. I consulted “She-who-knows-everything-when-it-comes-to-home-cooking” (a.k.a. mom) who informed me that the best way to grill corn is to cook the corn in their husks, directly on a hot grill. The husks protect the corn from getting dried out and the corn essentially steams in its own moisture. If you are working with fresh corn, there really is no need to soak the corn in water first as called for by some. The smokey corn husks impart a wonderful flavor to the corn as well.
Grilled Corn-on-the-Cob Recipe
- 4 ears fresh corn, in their husks
- Butter (or an herb butter) for serving
1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
2 Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
Serve hot, with butter.