Grilled corn on the cob - did I do something wrong?
I saw online a way to do grilled corn on the cob (I've never done this before). I pulled the husks back, got rid of all the silks, and buttered, salted, and peppered the ear. Wrapped the husks back up, and rolled each one in foil.
I grilled this over high heat for about 5 minutes, turning regularly. Another 5 minutes on medium heat. Then, I put the ears on the top grate while I cooked my chicken.
The corn came out delicious - tender, and just perfect texture - the others loved it. But I couldn't get the smell of the singed husks out of my nose (so to speak) and didn't enjoy it. It smelled nasty to me, but others didn't notice it?
For others who have grilled corn - is this normal? Just part of the experience of grilled corn? Or did I fail by using regular foil and not heavy duty? The foil didn't 'burn' but some of the husks were dark.
There are SO MANY ways to grill an ear of corn...my usual method is to:
Pull back the outer/inner green husks and remove silks ONLY..;
Then replace all husks and SOAK ears of corn in water for a few hours;
then drain each corn cob, shaking off extra water;
place on hot grill with husks IN TACT, turning every so often.
The husks WILL brown up but not burn so badly...I'm not saying that this is the only way to grill fresh corn...it's just what works for us! Some would say that I am really just steaming my corn but the inside kernels DO blacken up in spots and we like it!
We just soak the whole corn in a punch bowl or bucket of water for a few hours, throw them on the grill - charcoal or gas and let them go. We've never had a problem w/ the smell but we have singed them before w/ no ill effects. We've never used foil. The heat usually burns away the silk and crisps the husks, that's how we know they're done.
At the end of the day, what you and the others are doing is steaming corn on the grill. You're getting it very wet and wrapping it tightly. The husks were closer to direct heat, so they probably browned a bit. You did nothing wrong - I'm surprised you found the taste offensive.
Personally, I don't bother with soaking, wrapping, husks. I take the husk and silk off just as I would when making steamed or boiled corn on the cob. Then lay the corn right on the grill. Turn it a few times, till it's lightly golden brown all over. Takes a few minutes, and it's done. The browning means the sugars are caramelized; this gives a complex sweetness to the corn, and it smells like popcorn.
If you liked the way they turned out, then this should be the "normal" for you.
There are many many ways to grill corn on the cob -- husk on, husk off, seasoned, unseasoned, soaked, etc. -- and they are all perfectly fine.
The key is to find one technique that works for you and which yields results that make you smile just a little bit bigger.
Soak for an hour, season, pull husks back, put on grill without foil. Only the ends should start to burn and that's when you know the corn is ready. Plus, isn't that burnt smell a perk?
When I've grilled corn by peeling the husks back in order to remove some silks and add some flavor, I've found it hard to get the corn properly covered up again. I should think that, if you want to wrap all that in foil, you might as well get rid of the husks entirely before doing so.
Last weekend I happened to have grilled half a dozen ears which were an afterthought to a meal--we were grilling chicken and figured we'd just throw the ears on the grill, too. No preparation whatsoever. They cooked for at least 30 minutes, maybe 40, and they were delicious. They were over indirect heat almost thehttp://www.chow.com/static/20110608153303/im... whole time, I should add.