3 Tips for Grilling Corn on the Cob

Nothing says summer like pulling the grill out of the garage, brushing the cobwebs and dust specks off your old friend’s frame, letting the world know you’re ready for another season of great eats.

A good steakhouse can let your imagination run wild as you think of those first burgers, steaks, or BBQ chicken rolling off the grill and wafting to your taste buds. We spend our winters coming up with new recipes for condiments, sauces, or a combination of both.

Garden-fresh corn has become a favorite grilled food. Some like it buttered, others prefer it neat, while most of us want to add herbs and spices to enhance the experience of eating hot corn, fresh off the grill. Here are three of my favorite ways to grill my corn.

Choose corn that is plump and fresh. You want the silks to remain yellow and soft. Brown silks are a sign that your corn was picked several days ago or was allowed to stay on the stalk for too long.

[1] Corn with Herb Butter
Make a mixture of 1/2 cup softened butter, 1 teaspoon finely chopped cilantro, 1 teaspoon finely chopped parsley, 1/2 teaspoon salt, a pinch or two of black pepper.

Peel and remove the silks from your fresh corn. Lightly wash with cold water and then wipe with a towel to remove any remaining silks. Place your corn on the cob on a square of heavy aluminum foil. Spread some of the herb butter on all sides of the corn, then roll up the foil. Make sure both ends are folded over to contain the butter mixture. Place on hot grill, about 15 minutes, turning every 3 to 4 minutes. When you open it to eat, be careful not to get burned by the accumulation of steam.

[2] shelled corn
This is a natural steaming method for grilling corn. You want to remove the shells and remove as many silks as you can. Then soak the shelled corn in a bucket of salted water for about 15 minutes. Once you’re ready to add the corn to the grill, remove it from the water and let it drain off any excess water. While still wet, pull husks tight around corn, then place over medium-high heat. The wet husks will create a steam effect on the corn, cooking it in a matter of minutes. You’ll want to flip the corn every 2-3 minutes. Seeing steam rising from the corn is a good sign. Fresh corn will only need about 8-9 minutes of cooking, so keep a close eye on the corn. Some of the shells may start to burn towards the end of cooking, this is normal as they dry out. It will give your corn a slight smoky flavor. Take your corn off the grill, dress it in your favorite way, and enjoy.

[3] grilled corn
Some people like the smoky flavor that the corn gets from the direct heat of the grill. Cooking this way just means cleaning the cob of all husks and silks, then cooking it with indirect heat on the grill. The corn will cook and take on a dark color from the roasting of the kernels. As for how long to cook it this way, it depends on the person eating the corn. The longer you grill it, the drier it will become. Adding a bit of butter or BBQ sauce at the end of your cooking will help keep it moist.

I guess grilling came about with cavemen trying to improve their eating habits. In modern times, grilling was first thought of as a way to get the men in the family to start cooking. Now it has become an enjoyable way of life for most of us.