The sweet and savory corn on the cob is sure to please any palate. The delicate, sweet taste of freshness bursts in your mouth as you down this delicious dish with butter sauce for an extra boost of flavor!
The grilled corn on the cob in the husk is a great side dish for any meal, but it’s also a fantastic, healthy snack. It’s also an excellent addition to salads, bowls, or soups for extra flavor and nutrients!
The corn tastes sweeter and has more nutrients when cooked this way. You don’t lose the natural sugars or burn off the vitamins and minerals during cooking.
How do you grill the corn on the cob?
When grilling the corn, start with the husks on. Grill for about 15-20 minutes, rotating every 4-5 minutes, so all sides cook evenly. Once done, remove the husks and enjoy! It will help protect the kernels from direct heat and create steam, which will keep them moist.
Why Grilled Corn on the Cob?
This grilled version is not only more accessible than boiling, but it’s also less messy, and it’s always perfectly cooked and sweet, without the hassle of the husk. There’s no need to use messy oils or butter. Just put it on the grill, and in under 30 minutes, you’ll have a summer staple side dish.
What to serve with grilled corn?
One option for a delicious side to grilled corn is compound butter. Compound butter is softened or melted butter that has been mixed with herbs, spices, or other flavors. You can store it in the refrigerator for a few days or in the freezer for more extended periods.
Some other delicious combinations include:
- Just salt and black pepper
- Hot pepper flakes and bacon bits
- Paprika and cheese
- Herbs such as parsley, chives, or thyme
How do you know when the grilled corn on the cob is done?
Perfectly cooked corn is bright yellow and slightly charred. Also, well-done corn must be juicy and tender but not mushy. It should be crisp but not crunchy. The golden color and the charred appearance of the outer husks indicate that the corn is done and ready to eat.
I remove it from the grill when it’s done and let it sit for a few minutes. The husk and kernels are hot, so I use long tongs to handle them. If there is charring around the edges, you can trim a little bit of the burnt part off.
It is also good to check the corn using a paring knife to see if the cob has softened. The corn is ready to eat if the blade can pierce the cob with little resistance.
How to pick the perfect corn for grilling?
There’s nothing better than grilled sweet corn on the cob in the husk, which is why you’re going to want to make sure that you’re picking out the best ears of corn possible. To pick the perfect corn for grilling, you need to look for ears that have just a few days to a week from being picked.
Immature corn will be tough, gritty, and have a sour taste. Avoid corn that looks dried out and shriveled or those with a brown hue to the kernels. The husk should be green and fresh-looking, with the silk still attached.
What is the best way to cook corn on the cob in a husk?
There are many different ways to cook corn on the cob, and we will explore all of these methods to help you decide which is the best way to cook your corn.
- Boiling – Boiling is one of the easiest ways to cook corn, but it can take a long time. You have to wait for the water to boil, then let your ears of corn sit in boiling water for about 30 minutes. This method leaves you with delicious sweet and juicy kernels that are easy to peel off the cob once cooked.
- Grilling Without Husk – Grilling without husk is another option if you don’t mind getting some extra char on your corn! If you like chewy and tender grilled corn, then this is your method.
- Grilling With Foil – The last way we will discuss here today is grilling with foil which gives a nice smoky flavor while keeping all those tasty juices inside instead of letting them escape into the air like boiling does – this makes it perfect for anyone who wants more control over how their food tastes after cooking (and less mess).
How long should you grill corn on the cob in husk?
With the husk on, grill corn on the cob for 16-20 minutes at medium heat (300-450 degrees F). The husk will be natural insulation so that the corn won’t dry out. You can also grill it without the husk, but it will take less time (10-15 minutes).
Should you remove silk from the corn before grilling?
The silk is relatively inedible, so it’s a good idea to remove it before cooking. If you choose to remove it, you can do it by hand or use a sharp paper clip. To do it by hand, carefully remove the silk and discard it. To remove it with a paper clip, use a paper clip to grab it and then pull it off. However, removing it before soaking and grilling is an optional step.
For how long should you soak the corn on the cob in the husk before grilling?
I recommend soaking corn on the cob in water seasoned with salt before cooking it on the grill or over the barbecue. It helps to remove the outer layer of corn husk and reduces the amount of blackened burnt pieces. It would be best to have a large bowl with cold water, some salt, and corn. Add salt to the water, add the corn and soak for 10-30 minutes.
Final Words:
Grilled corn on the cob is a tasty and easy way to prepare fresh summer corn. One of my favorite ways to eat fresh corn is grilled in its husk. It’s so easy but requires a little bit of babysitting while it grills, so you don’t burn it by completely forgetting about it. Husk-grilling does take longer than boiling or steaming, but I think the final product is worth the extra time!
Grilled Corn on the Cob in Husk
The sweet and savory corn on the cob is sure to please anypalate. The delicate, sweet taste of freshness bursts in your mouth as you downthis delicious dish with butter sauce for an extra boost of flavor!
- 3 ears corn
- 1 tsp salt
- cold water
- butter sauce – optional
For the butter sauce:
- 1/2 cup unsalted butter, melted (I used salted butter and it was a bomb!)
- 1-2 tbsp Honey
- 1/8 tsp Salt – optional, if using unsalted butter
- 1 tsp Chilli flakes (optional)
- Cilantro to taste
- Take 3 ears of corn with the husk on.
- Each ear should be pulled away fromits base without removing its outer husk.
- Cover the corn with the husks after removing the silk (as much as you can).
- If you’re planning to make grilled corn for a gathering, take a large metal bucket to soak corn ears with husk for about 10 minutes. Add salt (optional).
Note: The husks of corn must be soaked for 10 minutes in ice-cold water to prevent burning or over-drying. As a result, the corn remains juicy as it is steamed in its wet, soaked husk.
- Meanwhile, preheat your grill to medium heat (400 degrees) and clean the grates.
- Place the corn ear on the grill after removing it from the water.
- You should grill it for 16 to 20 minutes, turning it every 4-5 minutes until it is cooked through.
