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Corn turned out great on our gas grill and so easy! I’ve always thought I had to soak prior to grilling…so glad to find out I don’t have to. And the silks were so much easier to remove once cooked.
Love your site! Straight forward info!
I grilled corn last week without the husks and it was kind of chewy. But this was easy and the corn was moist and tasty and there were barely any silks to take off afterwards. I will make this again!
It was fantastic you don’t lose any of the flavor of the Corn it was so succulent a lot better than boy getting water more flavorful thank you very much
Just made it on my Charbroil 2 infrared portable grill and it came out excellent.I let it go for 25 minutes and the husk were good and toasty. The husk came off realeasy and not much silk strings were left behind. The corn had some nice golden browncolor in some areas and made for a nice accent. I found the corn to be very flavorful and moist and came away from the cobb easily. I really enjoyed this method of preparing fresh corn and the best part is it’s so simple really incredible results. I guess nature really provided a great self contained cooking method with fresh corn.Thank you for posting this,Maurice
I did this to my corn recently. The corn came out delicious but the husks went on fire while on the grill.
Wouldn’t recommend using damp cloth as it becomes a better conductor of heat.
This is how we do our corn on the grill, except we pull back the husk and put some butter in each before cooking. Delicious!
I wrap them in foil and cook them on the grill in the husk. After cooked if you cut the end off the husk slides right off
I am content (happy) with boiled corn with butter and salt. There are two key things to remember…don’t boil the corn too long and get the freshest corn possible.
If my memory serves me correctly, I boil for only 5 minutes, no more. If you happen to live close to a farm, ask if they will let you pick your own. Corn starts “going bad” the minute you pick it. You want to consume the corn within 24 hours at least. If you can pick it in the morning and have it on your table in the afternoon, that’s ideal. As soon as you pick corn, the sugars start converting into starch.
After a week of sitting around, the corn will have lost most all of its fresh flavor. At that point, you’re better off buying frozen corn on the cob.
I prefer to boil corn rather than grill it. MHO.
Nothing says summer then that first ear of ROASTED corn on the cob. Grilled golden bown till its just shy of kernels burning. BEFORE you butter & season corn, here’s a Holding Tip For little (or even for big) fingers: while using a hot pad to hold the corn, remove husks, spear end of corn with a metal shish kabobs skewer leaving enough of the ends to easily hold onto (Guy Fieri’s skewers works the best because of its handle-like end)! ENJOY
I have found a nice way to serve corn on the cob off the grill for that outdoor BBQ. Cook your corn in the husk till done on the grill. carefully remove the corn from grill, pull the husks back all the way around (or a napkin wrap works well), band the husks as a handle, brush or dip in butter with a bit of salt and pepper and maybe a squeeze of lemon. This gives a nice way to hold the corn and the husks fold back very easy. A tip,,,,,when you get your corn, ask the grocer for some with longer stalks. Kitchen gloves to handle the hot corn is a nice idea and a spritz of water for the corn while cooking is nice when you turn your ears and remember if you want a little more smokey flavor, pull back a bit of the husks while cooking so the smoke can get to some of the kernels. You can hold the corn by the folded back husk and eat it with one hand.
I just want to let all the busy, quick cooks out there that I used Wal-mart corn, didnt soak, and only turned them once and they came out juicy and perfect. one even caught on fire for a while but it didnt matter, it only lightly browned a few kernels which made it better actually.
Next time I think I will remove a layer of husk to get more grill flavor. Or maybe mark them after cooking. Possibilities are endless!
This worked beautifully. I was tentative removing husk leaves, worried about taking off too much, so I only got a little browning on one cob, but definitely the simplest grill prep ever and it was no trouble at all to shuck and remove silk after cooking.
Wow, what a perfect dish! I made this for a family picnic, and even my “I-don’t-like-to-try-new-things” mother loved her corn on the cob. I followed the instructions to the letter and they turned out fabulously! I did soak them for about 10 minutes in water beforehand just so that I didn’t have the husks turning into ash on me, and that worked really well. My corn on the cob looked exactly like Elise’s picture, and I have to say, I loved the browned bits the best!
Sorry but I cannot imagine that this tastes better than fresh corn, husked and dropped in boiling water for barely 5 minutes. Then add butter, salt etc. Sweet, tender and so juicy. The trick is fresh corn and barely 5 minutes in the water. Fantastic ( and quick ).
Hi Marilyn, they’re both great methods. With the grilling method you get the additional smokey flavor from the grill, without sacrificing any of the great corn flavor.
Try it, I was skeptical but found it just as good as corn from the field same day boiled! Should have kept it simple, sometimes Mom does know best…
I used to de-silk then wrap the corn back in the husks and soak in water. Your method is way easier and the silks come off easily after cooking. Just started using miso butter on corn (mix equal parts white miso and softened butter) and it’s fantastic.
Here in Bangkok, we get grilled corn on the cob at street stalls all over the city. About 33 cents for 2 and it’s amazing. The Thais add sugar to the butter they drizzle on it, served hot and eaten straight out of the plastic bag. Yum :)
There’s a new way of doing corn on the cob that’s been floating around the BBQ competition circuits that is making all this husking de-silking soaking stuff frankly obsolete and completely unnecessary. Cobs are left whole and generally untouched. They are injected with a meat injector with whatever can go through the needle just underneath the husk. Then smoke grilled baked nuked or boiled. With this method it doesn’t matter how just that some form of fat gets injected. (Pepper will clog your needle) when done from the stalk end cut through the whole cob husk and all at the largest cross section. Grab it from the silk end and squeeze the ear out like toothpaste. Out pops an ear of seasoned corn with the husk and silk as one piece ready for the trash. No fuss no mess and no leave edge cuts. Haven’t husked an ear in years.
Just heard this one today – wrap husked corn in foil packets with preferred seasoning and two ice cubes. As the corn cooks, the ice melts and steams the cob. Yum!