Tuesday, June 4, 2013

Perfect Corn On The Cob On The Grill

Nothing screams Summer to me quite like corn on the cob. It's our most coveted summer food here in Ohio, as there are just a few months where we can get it in abundance. I love going to our local Farmer's Market and buying sweet corn and bringing it home for my family to enjoy. No food is more delicious, yet so easy to make. Because we grill out for dinner nearly every night during the Summer, it only makes sense to grill our corn as well. Here are some tips so you can make the most delicious grilled corn on the cob possible!


What You Need: 

Fresh Ears of Sweet Corn (Outer husks should be bright green and fit snugly around the corn. If you peel back a little of the husk, you should see the kernels in tight rows right up to the tip of the corn!) 


Olive Oil
Butter
Salt and Pepper



Grilling Corn On The Cob In Their Husks

How many layers of husk that are on each ear of corn will vary. You will want at least a few layers left on the corn for protection. If the ears of corn have many layers of husk, simply peel off the top 2-3 layers leaving a couple on the corn. 

Soak the corn cobs in cold water for 15 minutes, making sure the cobs are completely submerged. This helps provide extra moisture and aids in the steaming process of the corn on the grill. Turn your grill on medium heat while the corn soaks. After 15 minutes, remove the corn and shake off excess water. 

Next, you need to pull the husks of the corn back but DO NOT REMOVE THEM! Remove and discard the silk only. Brush each of the kernels with olive oil and then re-cover the corn in its husks and tie each ear with a piece of loose husk to ensure it stays on the corn. 

Place the corn on your pre-heated grill, rotating the corn as needed. I aim for a turn every 1-2 minutes. (You don't want it too get too charred) After 2-3 turns, place the corn on indirect heat by moving to the side of the grill or on a top shelf. Close the lid and allow the corn to continue cooking for 15 minutes. When the corn is done, you will notice the husk pulling away from the tip of the ear. Don't overcook your corn or it will be mushy! If it easily flexes in your hand, you've cooked it too long. BOO! 

Take the corn off of the grill using tongs or an oven mitt. Peel the husks and silk from the top down, as if peeling a banana. Everything should come off in one piece. 

Serve with butter and sprinkle with salt and pepper (optional) and enjoy one of Summer's best offerings!


9 comments:

  1. Ive never had corn on the grill but i have cooked it in the fire while camping! I love corn so I will have to try it on the grill soon!

    ReplyDelete
  2. I absolutely love grilled corn! But I haven't tried your method! I will definitely be giving it a shot! I have some ears that need grilling today too!

    ReplyDelete
  3. Oh yumms!! Definitely making corn on the cob next time we barbecue!! I like mine with sour cream and queso fresco :)

    ReplyDelete
  4. that looks delicious! I forget how wonderful corn on the cob tastes grilled so thanks for the reminder!

    ReplyDelete
  5. Yummo! It is so funny that corn is only available for you guys a couple of months of the year. I live in AZ and we have corn fields all around and it is almost always available! It's amazing what you take for granted when you have it.
    Anyways, thank you for the recipes!

    ReplyDelete
  6. I know, crazy huh?! We can get it year round but its imported from other places. It's only in season here for a couple of months so we eat it almost daily! lol

    ReplyDelete
  7. Oh yum! We grill corn all the time!!!

    ReplyDelete
  8. this looks soooo good, maybe I will try it this way on Saturday or Sunday depending on the weather...

    ReplyDelete

I love comments!! Thanks for taking the time!