Print
ShareThis
Grilling Corn on the Cob
Try It! Here is a grilling recipe from our collection: |
The preparation steps vary slightly, depending on which method you choose.
Corn: Grill-Top Cooking Method
This method places the corn directly on the grill.
To grill corn with grill-top cooking method:
- Pull down on the outer husks of the corn to reveal the kernels. Remove one strip of husk to use later and leave the remaining husks attached to the ear.
© 2006 Publications International, Ltd.
Remove one strip of cornhusk. - Strip away the silk by hand; use a dry vegetable brush to remove any stubborn strands. Trim any blemishes from corn.
© 2006 Publications International, Ltd.
Use a soft, dry brush to remove silk.
Be gentle. - Place corn in a large bucket or pot and cover with cold water. Soak for 20 to 30 minutes. As it soaks, prepare barbecue grill for direct cooking.
- Remove corn from water and pat kernels dry with a paper towel. Spread butter, salt, and other seasonings, as desired, over the kernels.
- Pull the husks back up over each ear; secure at the top by tying with reserved strips of cornhusks. If you prefer, you can use twist-ties instead.
- Place corn on the preheated grid.
- Grill the corn, on a covered grill, over medium-hot coals for 20 to 25 minutes, or until corn is hot and tender. Use tongs to turn the ears halfway through the grilling time.
This method places corn right on the embers.
To grill corn with ember cooking method:
- Pull down on the outer husks of the corn to reveal the kernels. Remove one strip of husk to use later and leave the remaining husks attached to the ear.
- Strip away the silk by hand; use a dry vegetable brush to remove any stubborn strands. Trim any blemishes from corn, as seen above.
- Prepare barbecue grill for direct cooking.
- Spread butter, salt, and other seasonings, as desired, over the kernels.
© 2006 Publications International, Ltd.
Season the butter with your favorite herbs
before spreading it on the corn. - Pull the husks back up over each ear; secure at the top by tying with reserved cornhusk strips. (If you prefer, you can use twist-ties instead.) Wrap each ear securely in heavy-duty foil.
- Place the foil packets directly on the hot coals.
- Grill the corn, on a covered grill, over medium-hot coals for 25 to 30 minutes, or until corn is hot and tender. Use tongs to turn the ears every 10 minutes.
© 2006 Publications International, Ltd.
Grilled corn looks as good as it tastes.
Grill extra ears and use the kernels to make grilled corn relish or a corn salsa. Here's how to remove the kernels from the cob:
To remove kernels from grilled corn:
- Make sure the corn is cooled to room temperature. Hold an ear by the tip and stand it upright on the stem end in a medium bowl. Cut down the sides of the cob with a paring knife, releasing the kernels without cutting into the cob.
© 2006 Publications International, Ltd.
Use a sharp paring knife and a
straight stroke to avoid cutting into the cob. - After all the kernels have been cut off, scrape the cob with the dull edge of a utility knife to release any remaining corn and liquid.
© Publications International, Ltd.
