Grilled Corn on the Cob
Grilled Corn on the Cob is not only delicious but it’s an impressive side dish for your next BBQ or clambake. It’s also wicked easy to prepare.
Grilling corn brings out the flavors by caramelizing the sugars that naturally reside in the corn. Who doesn’t like that…? Corn can be cooked on your grill either wrapped in aluminum foil or in its own husks. I like to do it in the husks.
You can liven up grilled corn if you add herbs and spices to the ear of corn before you grill it.
Great corn on the cob must begin with selecting the freshest ears of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden. If not growing corn, go to your local farm. When buying, be sure the husks are bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Also, the silk should be somewhat moist. Dry silk generally means older corn.
If you are in the North Conway area, I suggest Weston’s Farm or Sherman Farm.
Grilled Corn on the Cob
Chef Steffani Adaska
Serves: 5 Soak time: 15 mim Cook time: 10-12 min
10 ears, fresh corn
Large Pot of cold water
Freshly ground black pepper
Preparation: Remove all but a few of the layers of husks. (You’ll want at least a double layer of husks over the corn but not much more). This will keep the corn from burning, but also allow excess moisture out and smoke flavor in. Actually the husks will burn, creating smoke that can then sink into the corn.
Leave the stalk intact, giving you a good handle. Remove as much silk as you can, but you don’t need get it all out at this point. Once grilled, the silk will be easier to remove.
Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
Time to Grill: Now you are ready to grill. You want a medium high heat. Hold your hand about five inches from the heat source. You should be able to keep your hand there for a count of three to five. Too high heat will cook the corn too quickly, burning the kernels and drying them out. Yuck.
After soaking, remove corn from the water and shake off excess water. Place on an oiled grill.
Corn will take about 10-12 minutes to grill, turning every two minutes. The husks will burn, but the kernels themselves shouldn’t. Watch for the kernels to turn a golden yellow color.
Remove corn from the grill before it starts to turn a dark yellow color. This is the first sign that it’s going to burn. If you overcook it, the corn will have a tough/burnt outer kernel and become mushy inside.
Grasping one end with tongs, an oven mitt or dish towel, peel the husks and any remaining silk from the top down – they should all come off in one piece.
Serve with butter, salt and pepper and enjoy!
Variation: Before you grill, pull back the husks completely and coat the corn with a compound butter (essentially a butter mixture – try shallots, cumin, cayenne and S & P). This will add extra moisture and flavor to your corn.