Grilling Corn on the Cob

[Funwithfood]

I grill corn on the cob with just inner husks *mostly* covering the cob (soak them in water first). This way some of the kernels get blackened, but not all.

How do you like to grill corn?

[jaykayen]

leave the inner husk, microwave until somewhat hot, then throw those on the grill

[chicgail]

Lots of good techniques here.

Lately I've been doing it the Mexican way:
Mix mayo with lime zest and chile powder.
Strip back the husks.
Slather with may mixture
rewrap the husks
wrap with foil
grill

[Ima Wurdibitsch]

I remove husks and silks, rinse in cold water, pat dry, rub on a little bit of olive or canola oil and put them on the grill over moderate heat. A little bit of butter and S&P is good but my favorite topping is a mix of sour cream, mayo, cumin, chili powder, garlic, and black pepper. A light brushing of this after it comes off the grill, then squeeze a quarter of a lime over the cob.

[kchurchill5]

Always good as well

[jfood]

this time of year it is corn on the grill 3-4 times per week.

jfood trims the tops to look pretty then hold them vertically under running water to "trap" some more moisture. NEVER pulls back the husks. Then over a hot grill 4*5 minutes with quarter turn. Then wrapped in foil until ready to serve.

Peeling the hot husks is still an adventure. No butter, no salt, no pepper. Just pure unadulterated corn sweetness for jfood.

[Sam Fujisaka]

The only authentic way is low, slow, hickory smoke for five hours. No water or soaking allowed.

[KTinNYC]

That's for the bbq corn thread, this is the grilling corn thread. In neither is a crock pot appropriate ;)

[Father Kitchen]

Sam, what do you mean by "authentic"?

[kchurchill5]

Sorry sam that is grilled corn.

[valerie]

Leave intact with husk on, but trim some of the loose ends. Put on grill for about 15-20 minutes, turning 1/4 turn every 5 minutes so it gets evenly cooked. Remove, peel back silk and husk, but beware, it will be HOT, so use a paper towel or pot holders. Husk and silk come off very easily.

I never soak it (not even sure why people soak it), I never put butter, oil or anything else on it. Comes out perfect every time.

[easily amused]

For a totally decadent way of grilling corn...you wrap each cob(Husks pulled back) with a strip of raw bacon (Secure it)... That's right bacon !!!...cook ..medium low til the bacon is cooked just right and has flavored the corn...seasoning salt.. No need for butter..

[Davwud]

I should take this opportunity to point out that the original Tony Cachere's in the green can is awesome on COTC. Drown it in butter and sprinkle some of that on. Incredible.

DT

[Honeychan]

You know i'm going to have to try it, this weekend! I normally use Lawry's seasoning salt, but the Tony Cachere souds very good.

[Davwud]

Hope you like it.

DT

[gordeaux]

copious amts of softened butter, and black pepper. only partially shuck leaving some husks attached. slather the ear with butter and ground pepper. cover the corn back up with the husks you left attached- grill it as usual. You're welcome.

[torty]

The stuff from the grocery store I was rubbing with olive oil, maybe salting and peppering and putting directly on the grill. The farm stand corn goes naked on the grill. Turns out very corny and as long as I do not get distracted, a few turns gives me some dark areas but still plenty juicy.

[CocoaNut]

I take the corn, as is with silks and husk intact, soak for about an hour and put it on the grill, over direct hardwood coals (not screaming hot). Turning occasionally, I grill/steam it for about 15 min. Perfect with kernals remaining slightly crisp, some getting a bit charred. Once cooked, the silks which are now dried out, will literally fall away from the corn.

But I think I'll give FoodFuser's method a try. Hmmmm...... sounds good.

[FoodFuser]

That's the standard treatment for "festival food" vendors of grilled corn all through Japan and Korea. Very traditional, in a "State Fair Food" way.

The corn that they use is sometimes very stale (often shipped from USA), but this teriyaki method revives its. So imagine the results with some fresh-picked or just-few-day-old cobs.

[JerryMe]

That's almost how I make mine, except I'll ignore it until husks start to darken, then turn. When they come off the grill, most of the silk is burned away.

I've also let soak for hours in water prior (like leave the house and forget I was going to grill that night hours) and they still turn out great. No SP, butter or anything needed to enjoy.

It's a very forgiving vegetable but it's MUCH more expensive this year than it used to be. The cheapest this year has been 5 / $1- where as years past it would be 10 / $1-.

[kchurchill5]

10/$1 here and I love it. At least 3-4 times a week. I do like to remove the silks first. Just my pet peeve, but grilled with soaking is always great, but butter, HAVE TO have butter s/p for me or a blue cheese spread, but love butter s/p best.

[FoodFuser]

Husk the cob, and strip silks.

Drill 1/8" pilot hole into base of stalk. then ram a square chopstick into the pilot hole. Then wrap the extended wooden handle with crumpled tin foil, to keep it from burning.

Use a mopping sauce to consistently bathe the corn. (I like a teriyaki type: soy or miso, some sake vodka or wine, some sweetener).

The sweetener is the key to the mop. It will facilitate browning, but also can overbrown. Give it your attention, and the results will be perfectly browned rows of kernels.

[alkapal]

foodfuser, you must be a mechanical engineer, what with your rotini post, and the corn-sickle approach here. ;-).

[LindaWhit]

I usually husk the corn, then wrap in foil - maybe with a thyme or another compound butter spread on it. Same thing as yours - the foil will darken, so you know some of the kernels get roasted. But it's always good to keep an eye on it.

[kchurchill5]

I love chili lime butter, but any good compound butter works great. I husk and foil. I also soak the husk and grill. I do both. I like the foil better because I get all the silk off. I that is sort of a pet peeve. I like eating corn with no silk left on. But I have also cooked in right on the grill, indirect heat as well. Foil is still a fave for me.

One note, I put very little olive oil or butter on mine. One stay on during the cooking is fine, I then s/p and add additional butter after if I want. I don't like mine over seasoned.

Also a good blue cheese (for me gorgonzola) spread is good after cooked as well.

[Davwud]

I leave the whole husk on. I trim the little tips that aren't wrapped tightly. Soak and roast on the grill. It gives the corn a bit of a grassy taste. In a good way though.

DT