My husband has become quite the grill master. I think having me to prep and figure out the best ways to grill something has resulted in him really loving to grill more than ever and he is starting to have some rocking specialties. As simple as it is one of the family favorites to come off my husband’s grill is the grilled corn on the cob. Guests that have been served our corn are always asking how we do it, so I decided to post it! We serve the corn on the cob with butter and salt on the side but honestly you almost don’t need anything on it. This technique I found on some grilling blog somewhere years ago so if you know where please let me know. In addition to tasting great, your grill master gets to embrace his or her inner cave man/woman because as my husband says “its not done unless its on fire.”
I will say the most important part of this recipe is to be sure and buy good corn. For us in Florida that means Belle Glade winter/spring corn. If our winter is too dry or too hot our corn will suffer but this year’s early spring corn has been beautiful, big, sweet and tender. It’s also important to have a nice hot grill. My husband has a big propane sucker that can burn your arm air off it you’re not careful. I am not a charcoal griller so I really don’t know how to adapt this for old school charcoal grill, sorry.
How to Make the Best Grilled Corn Ever
- As much fresh corn as you can eat
Start by removing the dry and lose outer leaves on the husk. Then carefully peal back the inner leaves to reveal the corn silk. Remove the silk and then fold the leaves back into place over the ear.
Be gentle so that you don’t loosen the leaves from the stem. Use a discarded leaf to tie the top of the corn shut.
Put the ears into a large pot and cover them with cold water. I use a heavy pot lid to keep the ears from floating to the top of the pot. Let the corn soak for at least 30 minutes or an hour. Heat your grill nice and hot on medium-high or high before you think about putting the corn on it.
Remove the corn from the pot and shake the excess water off. Arrange the corn on the grill over the direct heat. Let it cook, with lid closed, for about ten minutes or until the bottom of the ear has begun to show grill marks, then turn the corn.
Allow the other side to char for about 5-10 minutes more. Next flip the ears so that any raw spots on the husk are down on the grill grate give them another few minutes. You will know the corn is cooked when the husk is well charred and the ends are starting to catch fire. My husband says he can hear the kernels start to pop, but I am not sure I believe him.
If you aren’t ready to serve the corn and want to keep it warm feel free to move it to the cool side of your grill. Otherwise if you are ready to eat it’s time to shuck some hot corn, so be careful. I give my husband a pair of old potholders and a big garbage can so he can shuck the corn outside. The burned corn husks are pretty messy so you may not want to let them in the house.
Serve it with you favorite BBQ dinner, and make extra corn you will be amazed at how much of this corn a table of hungry people can eat.
Give Your Grilling Guy Some Cool Gear
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