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Jul 17, 2007 11:56 AM

Char-Grilled Corn on The Cob

How long should I leave my corn on the grill to get that perfect char crust while still ensuring it is cooked through? Any hints to avoid burning (besides turning it frequently). Better over direct heat or indirect?

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  1. Corn doesn't really need to be "cooked through", you can eat it as is if you want to. Ever try it right off the cob? Perfectly edible. Really all you are doing is heating them up, not truly cooking them. At least, that's my opinion. I don't think it changes the flavor much.

    I usually put it right on the grates, direct heat. Sometimes I put a bit of olive oil on them, sometimes I forget. Takes about 5 minutes or so, turning them around every now and then - maybe a bit more depending on how high the heat is, type of heat,(gas, coal), how charred you prefer them.

    1 Reply
    1. re: sivyaleah

      I'm glad you made this point - most corn on the cob is so overcooked, and it is so delicious just as is!!! Just hot enough to make the butter melt.

    2. This may be obvious, but if not...remove the outer husks, but leave some inner ones. pull them back gently to remove the silks, then refold. This way you get protection from burning, plus a little more corn flavor. You'll still get a few grill marks on the corn where the silks don't meet. Otherwise, I just cook it til the kernels look more transluscent than it started.

      5 Replies
      1. re: danna

        I'm not a fan of leaving any husk/silk on. This always necessitates having to clean it off before eating, a real nuisence. I want the corn to go from grill to plate, fast and hot and not have to fuss with pulling off all that stuff.

        Just my opinion, of course. I know most people tend to do it the other way around.

        1. re: sivyaleah

          Have you tried taking off the silks first? And all but 3 or 4 of the husks? Once it's cooked, there will be very little of the husk can just brush it away at that point.

          I agree with your above point about corn not really needing to be cooked through...especially the freshest corn.

          1. re: danna

            That steams the corn. Since it just needs to get warmed up and charred slightly, no reason to keep int he husks

            1. re: ESNY

              I don't mean to belabor this, but it does NOT steam the corn. I'm only talking about a very few husks. The water content in 3-4 interior husks is nowhere near going to steam anything.

          2. re: sivyaleah

            agreed that cleaning the charred husks is a real PIA. working through the best approach and here's where jfood is.. Places all the cooked corn on a cookie sheet and places nex to sink. dons two pot holder gloves. pulls down the husks, grabs the ear and gives a good twist. husks into the garbage. when all is done, turns on the hot water and gives the ears a quick rinse to get any charred husk pieces off the kernels. Not an elegant approach but it's the best he has so far.

        2. jffod KISS method.

          use the weber on medium. take the corn out of the bag and place on grill, husks and all. 5 minutes, spin 90 degrees and repeat until all four sides get their 5 minutes. use two pot holder to pull the husks off.

          1 Reply
          1. re: jfood

            I have done a twice cooked method we like. First soak your corn in salted water for an hhour or so. Then lay it on the grill in the husk turning occasionally. When it is steamed through, pull back the husks and remove the silk. Baste liberaly with butter. Roast again until some of the kernels begin to brown. Remove from the grill and pass chili powder and crema or sour cream to slather on.

          2. Our way:
            We peel back skins, remove silks. Soak the corn, with almost all husks on and extra husks in salted water for a good hour. Turn grill on to med/high. Tighten the husks back around corn and use the spare husks to tie them together. Keep spare husks in water (keep maliable) Put back in water. When all done or grill is ready, place on grill rotating them every 10 mins so that it is all steamed. Pull back husks (by now the tie is dry and either can be taken off with tongs or cut off) and put corn directly on med/high grill and rotate for grill marks. We tend to keep our husks off the grill so they don't burn, so we lay corn on the edge with husks hanging off. Remove when done, remove from grill and I use the wet husks to tie the husks back (that makes a nice little handle - and looks good on the platter), spread your topping of choice on them and serve hot.

            3 Replies
            1. re: itryalot

              I recently did corn in the husks on the top rack of the grill and heated them indirectly at about 350F. After 30 minutes they were hot, juicy, really tasty, and the husks and silks came off easily.

              I agree that the char marks are tasty and attractive, but I think I've found my favorite way to do corn.

              1. re: El Puerco

                Personally 30 min would be too long, but I suppose it's a matter of taste.

                1. re: El Puerco

                  jfood started with 30 and has reduced to 20. seems to work well at that time but it depends on the BBQ and the desired doneness