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Grilled Corn on the Cob Recipe

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3.8 from 4 reviews

  • Author: Lea
  • Total Time: 25 minutes plus optional soaking time
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This recipe provides two methods for grilling fresh corn on the cob—grilling with husks for a smoky, steamed effect, and grilling without husks for a direct charred flavor. Both techniques produce tender, flavorful corn perfect as a side dish for any summer meal. Brushed with olive oil and seasoned simply with salt and pepper, the corn is easy to prepare and deliciously fresh.

Ingredients

Ingredients

  • 4 ears fresh corn with husks
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare with Husks: Pull the husks down to the base of the corn without detaching them from the ear. Remove all silk threads from each ear, then fold the husks back up to cover the corn completely.
  2. Soak the Corn: Submerge the prepared ears of corn in a large bowl or pot filled with cold water. Let them soak for at least 30 minutes or up to overnight to help prevent burning on the grill and to add moisture.
  3. Preheat the Grill: Heat your grill to a medium temperature suitable for grilling vegetables, approximately 350-400°F (175-200°C).
  4. Grill with Husks: Remove corn from water and shake off excess moisture. Place them directly onto the preheated grill. Close the lid and cook until the husks start to char, about 7-10 minutes. Rotate and cook the other side for another 7-10 minutes until evenly charred and heated through.
  5. Cool and Serve: Remove the corn from the grill and let it cool for about 5 minutes. Peel off the charred husks, then brush the corn with olive oil and season with salt and pepper before serving.
  6. Prepare without Husks: Preheat the grill again to medium heat. Remove husks and silk completely from the corn and discard.
  7. Oil the Corn: Brush each ear of corn thoroughly with olive oil on all sides to prevent sticking and to enhance flavor.
  8. Grill without Husks: Place the oiled ears on the grill. Close the lid and cook for 5-7 minutes before rotating to the other side. Grill for another 5-7 minutes until kernels are tender when pierced with a knife and slightly charred.
  9. Cool and Season: Remove the corn from the grill and allow to cool five minutes. Season with salt and pepper to taste and serve.

Notes

  • Soaking corn with husks helps keep moisture in and prevents burning on the grill.
  • Grilling with husks steams the corn inside, resulting in a juicier texture.
  • Grilling without husks gives a more charred, smoky flavor and crisp texture.
  • Use medium heat to avoid burning the husks too quickly or undercooking the kernels.
  • Olive oil adds flavor and helps seasoning stick to the corn.
  • Feel free to add additional toppings such as butter, lime juice, or chili powder for variation.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American

Find it online: https://recipesbylea.com/grilled-corn-on-the-cob-recipe/