Add this Grilled Corn on the Cob as a side to any dish. It is easy to do and tastes amazing! My kids have been begging me to make more. Read on to see how to make Grilled Corn on the Cob.
It is the season for Corn on the Cob – and since I am a grilling fool for most of the summer months I wanted to try cooking it on the grill. I didn’t want to go in blind so I did a little research and really loved the recipe that Bobby Flay shared here. I have grown up on Corn on the Cob and I have almost always had it boiled. It is still good that way, but since I was grilling already, I wanted to try it that way. It is a little more work, but totally worth it – I don’t know if I will make it any other way from now on!
First thing, you want to keep the husk on when you buy it at the store. When you get home, peel the layers of the husk back and remove the silk and then fold the husks back up to cover the corn. Take a large bowl or pan and put the finished ears of corn into, filled with water and 1-2 tbs. of salt and soak for about 15 minutes. This flavors the corn and it also soaks into husks to help them from burning. Soaking is not necessary if you are able to rotate the ears regularly on the grill to prevent burning.
While the corn is soaking (or before you start removing the silk from the corn) turn the grill on so that it will be heated. I like to cook mine on the BBQ setting (about 300 degrees). When the corn is ready and the grill is heated, you will put the corn on the grill. Close the lid and let it cook for about 5-10 minutes then turn. You will want to do this about 4 or five times until all sides are cooked. When all sides have nice grill marks and the corn is tender, pull it off the grill.
Carefully (since it will be hot) remove the husks and serve with butter and seasonings. If everyone likes butter, I recommend buttering the corn right after you take off the husks so that it sinks in and melts really well with how hot it is. The corn tastes amazing. It is really different then if it is boiled, and I think it even tastes different then if it is cooked in foil – which is another way you can grill it. Removing the silk before hand is not required – but I like doing that because it is so hot afterwards I didn’t want to mess with it.
Have you had Grilled Corn on the Cob? What do you think?