A lot of people don’t really know how to cook corn on the cob on the grill. Honestly, there’s a lot of different ways to do it. The right way is whatever tastes best to you when it comes off the grill. I prefer to cook mine directly over the fire without the husks or foil. It’s a lot easier and I like the charred spots on the corn. I’ve seen a lot of recipes online that say to fully cover the corn with the husks or, wrap it in tin foil, then show a picture of the finished corn with grill marks or char spots. Wonder how that happens.
What you’ll need:
- An ear of corn for each person eating
- Stick of butter
- 2 tbs parsley flakes
- Seasoned salt
- Corn skewers
How to Buy Corn on the Cob
The key to grilling tasty corn is buying tasty corn. You want to get it as fresh as possible because, the older it gets, the less sweet it will be. Grilling it the same day it was picked would be the best case scenario but, it’s usually not an option. When selecting corn, look to see that the silk is yellow and pale and slightly sticky. The husks should be fairly tight around the cob and a healthy green color, not brown. Don’t be afraid to pull the husks back a little at the store to look at the end kernels. They should be in tight rows and light yellow.
How to Cook Corn on the Cob on the Grill
To prepare the corn for grilling, remove the husks and as much of the silk as you can. Don’t worry if there’s a little silk left behind. It’ll burn off on the grill. Trim the ends with a sharp knife. You should remove 1/4 to 1/2 inch. That’ll make it a lot easier to slide the corn cob skewers in and get rid of any damaged kernels from the end. After its cleaned up, coat the entire corn cob with a layer of vegetable oil. This will keep them from burning too fast over a hot fire.
You’re ready for the grill now. Put the corn cobs on your grill over the hottest part of the fire. Keep a close eye on it because, once the kernels start to darken and char a little bit, they’ll burn easily. Stay close-by because you’re going to need to turn it often. Turn it slightly as the kernels start to deepen in color and small char spots start to appear. Once you’ve made a full rotation and all areas of the corn have been exposed to the fire and little char spots appear all over, its ready to take off. Usually after about ten to twelve minutes. Don’t worry if some of the kernels pop while you’re cooking it. This is from the rapid expansion of the fluids in the kernels, it’s no big deal, it’ll still taste great. Just don’t leave it on so long that a lot do.
Dressing Your Corn
It’s all about the butter which is the perfect companion for corn. Melt one stick and add a couple tablespoons of parsley flakes (or another favorite herb, or chives, if you want to kick up the flavor). I like to add a dash of Lawry’s Seasoned Salt to mine, as a finishing touch, to add more color and flavor.
In the end, learning how to cook corn on the cob on the grill is easy. I prefer this method because, with some of those little corn cob skewers, its easy and mess free to eat, its super tasty, and looks great.