If you want the results of grilling corn with the husk on (and its built-in handle) but don’t mind skipping the soaking step, wrap each ear in foil instead. This will steam the kernels, resulting in tender, juicy corn with a subtle char on the outside.
Choose fresh corn with tightly closed husks that feel moist to the touch. You can also remove the husks and stringy silk threads before grilling.
Soak the Ears in Water
Depending on the method you choose to grill your corn, it may be necessary to soak the ears beforehand. This helps prevent the husks from burning and keeps them moist while they cook on the grill.
This is especially important for any grilled corn recipe using the direct flame method of grilling, which is the most common way to make it at home. If you are using a propane or charcoal grill, soak the ears in water for at least 10 minutes before placing them directly on the grate. This will keep the husks from burning too quickly and ensure that the kernels are cooked thoroughly.
Soaking the corn in water also allows it to steam while it’s being grilled, which adds flavor and texture to the finished dish. If you’re not able to soak the corn, make sure that it is still moist and that the husks are tightly closed.
If you are planning to grill your corn husk-on and want it to have a nice char, then try brushing the ear of corn with melted butter while it’s cooking on the grill. This adds a buttery flavor and helps the ear of corn to get extra char on the outside, while keeping it moist and juicy inside. For an added touch of flavor, you can also slather the corn with herb compound butter, like garlic butter or herbed butter.
Remove the Husks
Before you put the corn on the grill, remove the silk and husks. This helps reduce the chance of the husks catching fire on the grill.
To remove the husk, pull it back to about 1
This method essentially steams the corn and provides a delicious, smoky flavor while maintaining the sweet, juicy kernels. It’s best used when you’re cooking corn on the grill for 15 to 12 minutes, rotating it frequently with tongs to ensure even charring.
When choosing your corn, look for bright green husks that are tightly woven and free of cracks. The tassels should be light brown and sticky, while old corn will have dry, black tassels. Feel the ears to make sure they are heavy for their size and that the kernels are plump. A fresh ear of corn will also have a sweet, grassy smell.
If you’re buying your corn at a supermarket, choose it the same day you plan to use it. Corn that is picked a few days before it’s sold starts to lose its natural sugars and turns them into starch. If you’re buying it at a farmers market or farm stand, ask the grower what day the corn was harvested.
Brush the Ears with Oil
Either before grilling or right before, you’ll want to brush the corn with oil. This will help to prevent the husks from burning and it will add some extra flavor as well.
Using a light cooking oil will work just fine. You can use olive, vegetable or even canola oil for this. Just be sure to coat the entire ear evenly.
The best part of this method is that there’s no need to soak the husks or remove them. You can also skip the foil altogether and place the corn directly on the hot grill. Just make sure to check the corn frequently so it doesn’t overcook and burn.
If you’re planning on cooking the corn in foil, you can pre-wrap the ears before you head out to the grill. This will save you time and make the process a little bit easier. It’s also a great option for camping as it will keep the husks from blowing into your face while you’re trying to enjoy your meal.
This is another popular grilling technique and it allows you to retain the husks while reducing the amount of work required. You don’t have to peel back the husks or worry about removing the silk, but you will need to slather on some butter before placing on the grill.
Place on the Grill
If you’re in a hurry or just don’t want to go through the extra step of shucking the corn, you can grill it directly with the husks on. Just be sure to use a well-oiled hot grill and cook it over medium heat for 10 to 15 minutes, turning it often. You can also check the corn to make sure it’s done by peeling back a husk and pressing down on the kernels; they should be hard and plump, with no holes where the kernels should be.
The charring adds some nice texture to the corn and gives it a smoky flavor. If you don’t like the charred exterior, simply remove it with a knife before serving. If you’d like to eat the corn with the husks on, just brush them with butter and sprinkle with salt before placing on the grill.
This method is great for making grilled corn at home or for grilling at a picnic or barbecue. It’s also a great way to cook corn on the cob when camping, as you can prepare the ears ahead of time and keep them wrapped in foil until you’re ready to grill. To get the best results, you’ll need to use fresh, brightly green husks that are tightly closed around the corn. If the husks are brown, dry or yellow, they will need to be soaked before cooking.
