Grilling Sweet Corn
Although all types of corn are used in cooking, the type most often used is sweet corn, which is often considered to be a vegetable, rather than a grain. This is because sweet corn is usually prepared and cooked like a vegetable. When cooked, sweet corn is usually boiled, steamed, microwaved, roasted, or grilled.
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Grilling Sweet Corn with Husks On
Grilling Sweet Corn with Husks Off: Option #1 | Grilling Sweet Corn with Husks Off: Option #2
Grilling Sweet Corn with the Husks On
| Peel back the husk without removing it from the corncob. |
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| Remove the thin silk that runs along the kernels of the corn. The silk can be easily removed with a vegetable brush or with a damp paper towel. |
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| Secure the husk with kitchen twine. |
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| Soak the corn in cold water for one to three hours. Shake the ears to remove excess water before placing them on the grill. |
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| Place the prepared corn on the grill directly over medium heat. |
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| Grill the corn twenty to thirty minutes, turning frequently throughout the cooking process. The corn is done when it begins to steam. |
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| When the corn has reached the proper doneness, the husks will be charred, but the corn kernels inside the husks will be sweet and tender with a delicious roasted flavor. |
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| Note: Another option for grilling corn with the husks on is to follow the preceding steps except for removing all of the silk. Excess silk is trimmed from the end of the ear of corn, but the remaining silk is removed after grilling. It is important to use heat resistant gloves when handling the hot ears of corn to prevent burns. |
Grilling Sweet Corn with the Husks Off: Option #1
| Remove the husk from the ears of sweet corn by peeling it back and breaking it off at the end of the ear. Remove the thin silk that runs along the kernels of the corn. Excess silk can be removed with a vegetable brush or with a damp paper towel. |
| Place the individual ears on a sheet of aluminum foil. Spread softened butter on the ears; then season the ears as desired. |
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| After spreading the butter and seasoning on the ears of corn, wrap each ear tightly with the foil. |
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| Puncture the foil to allow excess steam to escape while the sweet corn is grilling. |
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| Place the foil wrapped corn on the grill directly over medium heat. Cook for twenty to thirty minutes, turning frequently throughout the cooking process. |
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| Remove the corn from the grill and carefully open the foil wrap. Check the corn for doneness. If it is not done, re-wrap the ear and return it to the grill for an additional four to five minutes. |
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Grilling Sweet Corn with the Husks Off: Option #2
| Carefully pull the husks back, but do not detach them from the end of the ear of corn. Remove the silk. |
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| Tie the husks with string to keep them in place and to form a handle at the end of the ear of sweet corn. |
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| Mix six tablespoons of softened butter with one clove of garlic (minced) and one to two tablespoons of minced parsley. Stir the butter mixture until smooth and then spread lightly on the ears of corn. |
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| Place the corn on the grill directly over medium heat. Arrange the ears so that the husks hang off the edge of the grill, or place foil under the husks in the area where the husks will be positioned. This will prevent the husks from burning. |
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| Cook for ten to twelve minutes. Turn the corn frequently during the cooking process. Brush the ears with the remaining butter mixture while they are cooking. |
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| The ears will become golden brown when the corn is done. Remove the corn from the grill and serve while still warm. |
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| Note: Remove the silk when shucking corn with the use of a damp paper towel. Moisten the paper towel and hold it against the cob, moving the towel down the cob and allowing the silk to adhere to the towel. This method works well for removing small strands of silk that often remain on the cob after the husk is removed. This method also protects the corn kernels and eliminates the necessity of having to use other methods of removing the silk that may damage the kernels. |
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