Grilling Corn on the Cob

Grilling corn on the cob is a fairly easy process, and oh so yummy. Some people prefer to grill it with the husks on, while others prefer to wrap it in foil. It's just a matter of preference, I feel. I will outline both of the methods here.

Grilled corn on the cob with the husks on:

Peel the husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around the corn. In a large saucepan or container, cover the corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with the husks. If necessary, tie the tips of the husks together with kitchen string.

Grill corn (with husks) on an uncovered grill directly over medium hot coals about 25 minutes, or until tender, turning several times. Carefully remove the husks and strings. Brush with melted butter, and ENJOY!

Southwestern grilled corn:

Remove husks from fresh ears of corn. Scrub ears with a stiff brush to remove the silks. Rinse ears and pat dry.
Place each ear of corn on a piece of heavy foil and brush with seasoned butter & wrap securely in the foil.

Place corn on grill rack and grill for 25 minutes, or until tender, turning occasionally. When done, carefully remove the corn from the foil and season, if desired. Enjoy with your favorite grilled meat.

When grilling corn on a charcoal grill, arrange the coals around the edge of the grill. Place the corn on a rack above the center of the grill, and turn and rearrange about 3 times. Grilling takes about 25 minutes weather you use the husks on method, or the foil method.

For gas grilling, preheat your grill and reduce the heat to medium. Place corn on grill rack, cover and grill for about 25 minutes, or until tender, turning occasionally.

I have had my grilled corn on the cob served with the husks on and also using the foil method. I personally prefer it served with the husks on because I think it's more moist, others I have talked to say they can't tell the difference, so it's just a matter of preference, I feel.

Grilled corn can be served several ways. I have enjoyed this corn on the cob salad a few times. It's fairly simple to make. You just brush each cob of corn with Italian dressing, sprinkle with rosemary and wrap in foil and grill the usual way. When the corn is done, cut each cob crosswise into thirds and place into a seal-able plastic bag with some Roma tomatoes. Pour Italian dressing over the grilled corn & tomatoes(enough to cover) and let stand for 20 minutes. Remove from bag and serve on chilled spinach lined plates.

Grilled corn on the cob is a very delicious vegetable served in the summertime for barbeque's and other gatherings. It goes right along with the watermelon in my summer menus. There's nothing more perfect on the 4th of July then corn on the cob, grilled steak, burgers or chicken, and watermelon served with a nice pitcher of lemonade. It takes very little time to prepare, but the enjoyment you get out of eating it with butter dripping is unsurpassed. It makes me wish it was the 4th of July today.

Enjoy your summer, and enjoy that delicious grilled corn on the cob!

Sources: BHG.com/recipes
A lot of personal experience