Making Grilled Corn on the Cob

Grilled Corn on the Cob is unquestionably a cause for celebration. It’s astonishing how the sweetness and real flavor of maize are enhanced by a little smoke and char.

Butter and salt are typically added to a classic recipe for grilled corn. It pairs well with grilled steak, chicken, hamburgers, and chicken wings. The authentic flavor of summer!

Grilled Corn

There are a variety of opinions on how to grill corn to perfection. We use all of them, depending on what we are doing! I’ll explain how to grill corn in the husks or with the skin down below.

Corn Pre-Soaking:

If you’re grilling corn with the husks on, you need to soak the husks first. In addition to preventing them from burning, this adds a little moisture, causing the interior to steam as it grills.

By using this method, luscious, soft kernels that are brimming with maize taste are produced.

Keep the husk attached while peeling back. Clean the corn silk completely.

After removing the husks, immerse the entire cobs in fresh water.

For a total cooking time of around 15 minutes, place the cobs on the grill and turn them occasionally.

How much time must corn soak before grilling? Using the husk-covered method described above will result in damp corn if you soak it first. To properly saturate the husks, soak for at least 30 minutes and as long as 6–8 hours.

Or remove the corn husks:

Another choice for grilling corn is to completely remove the husk! This technique frequently produces a little bit more char but is good for a quick, simple remedy.

For recipes that call for a little more char and smokey taste, like Grilled Corn Salad or Mexican Elote, I like to use this technique.

Cook corn without the husks on the grill until it is steaming hot and tender, flipping to a new side every few minutes.

Butters with flavors for corn

With store-bought or homemade garlic butter, corn on the cob tastes fantastic. Blend some of these ingredients with softened but not melted butter to enhance the flavor of your fresh corn grill:

Salt, pepper, grated Cojita cheese, and ancho chili powder for a flavor reminiscent of the Mexican elite.
pepper, salt, and fresh basil.
the seasoning Old Bay (especially good with shrimp tacos).
Cinnamon and sugar (great for making a dessert out of overly sweet corn!)

Will Grilling Frozen Corn Work?

You can enjoy corn all year round by grilling frozen corn on the cob! It can be stored for several months in the freezer.

Don’t overcook corn that has been frozen because it has already been partially cooked (blanched). Each corn cob is wrapped in aluminum foil before being placed on the grill. It is then heated through after 10 minutes of turning every few minutes.

Ingredients for Grilled Corn

1. Corn husks should be peeled back without being separated from the cob’s base. Take off the silk, then fold the husks back over the corn to protect it.
2. Put the corn in a big basin or sink of water and let it soak for at least 15 minutes (it can soak overnight if needed).
3. Heat the grill to medium-high.
4. Corn should not drip after being removed from the water, so shake off any excess. Corn cobs should be grilled for 15 to 20 minutes while being turned occasionally.
5. When the corn is ready, take it from the grill, peel off the husks, and serve it with butter, salt, and pepper.

Corn is directly grilled

1. The grill should be warmed to medium.
2. Take off the corn’s husks and silk. Brush each item with olive oil.
3. Corn should be cooked for 10 to 15 minutes, flipping occasionally.
4. Take off the grill, then season with salt and pepper and serve with butter.

Notes

Butter and olive oil are not included in the nutritional data because they can be added to taste.

Nutrition