How to Cook Corn On the Grill
Tuesday, October 18th, 2011Was previously, the only way many people knew in order to smoke corn on the cob was to shuck the ears and drop them right into a big pot of boiling water. Nowadays, cooks are finding that the most delicious strategy is to roast it on the grill. This method also has the great benefit of being the essence of simplicity.
If you are cooking with corn which has recently been shucked–or you just prefer to do it this way–you can wrap the ears in aluminum foil before placing onto it on the grill. Try buttering and seasoning them before you place them within the charcoal, though; heat can help force the flavorings deep into the kernels making the corn extra tasty.
I favor to grill corn in the husks. What could be easier? Plus, the corn really will have the very best of all possible tastes by being exposed to the smoke and steam of your grill. It’s perfectly OK when the husks get a bit charred along the way, too; in fact, it is a good sign the corn is receiving an effective grilling.
Some cooks like to peel off the outermost layer of husk, even going to the purpose of exposing a few of the kernels. But for the most part you need to only allow a few kernels near one end to be peeping out while you grill the ears.
Put the ears about the grill as the coals are extremely hot. If there are still several flames licking up, that isn’t a problem. Remember, the husks will give you protection from burning the corn itself.
Turn the ears frequently while you grill. Attempt to evenly char the husks all around, which could originate from a scant few minutes up to 10 or 12.
For everyone, peel back the husks and silks (or remove them altogether, depending on how fastidious you judge your friends and relatives to become), place the ears on a platter, and season with butter, salt and whatever other seasonings you like–or leave this part to your guests. Within the South we “knew” the best way to eat corn about the cob, regardless of how it had been cook, was slathered in plenty of hot dripping butter. But I have come across many people who brush the kernels with olive oil instead, so I will give that the try the next time.