Grilled corn is a great accompaniment to any summer barbecue and one of the easiest meals to make. If you’ve wondered which is the proper way to grill or roast corn, with husks, without husks, in foil, without silks; the answer is all of the above. Grilling adds a roasted taste to corn that enhances the natural flavor and sweetness. Grilled corn is the perfect side dish to almost any grilled or barbecued meat or fish. Take advantage of summer’s sweet gift, fire up that barbecue and start grilling corn!
To grill corn in the husk:
First, soak the ears of corn in cold water for 2-3 hours before grilling. There is no need to remove the silks because they will come off easily with the husks after they are cooked. However, if you want to season the corn with a flavored butter, or even just butter and salt, you may want to fold back the husks and remove the silks. It will then be easier to apply your butter and seasoning. Rewrap the husk around the ear and lay the ears directly on a prepared grill. Turn the ears often with tongs so they cook evenly and don’t burn. A fair amount of black husks is normal. The corn should take between 10-15 minutes to cook through. Try these grilled corn recipes, Cajun Grilled Corn on the Cob, Jerk Grilled Corn on the Cob and Chili Grilled Corn on the Cob.
To grill corn without the husk:
Remove the husks and silks and lay the corn directly on a prepared grill. Turn the ears frequently with tongs for even cooking. Cooking time: approximately 5-7 minutes.
To grill corn in foil:
This method is actually steaming the corn inside the foil wrapper, not grilling, however you can accomplish this method on a grill as well as in the oven. Place the ear of corn inside a piece of foil. Rub ears with butter, salt, herbs or any flavoring. Wrap the foil around each ear of corn. Place ears directly on grill and grill, turning with tongs, for 8-10 minutes.