I. Introduction
Grilling corn on the cob is a summer classic, but it can be a bit tricky to get it just right. Do you leave the husk on or take it off? How do you get those perfect grill marks without burning the corn? And what’s the secret to making sure the corn stays juicy and full of flavor?
In this article, we’ll answer all those questions and more. Here are the five topics we’ll cover:
- 5 Simple Steps to Perfectly Grilled Corn on the Cob
- Get Creative With Grilled Corn: Beyond Butter and Salt
- Grilling Corn: The Great Debate on Husk On vs. Husk Off
- Corn on the Grill: Perfect Side Dish for Summer BBQs
- Grilling Corn Like a Pro: Tips and Tricks From Top Chefs
II. 5 Simple Steps to Perfectly Grilled Corn on the Cob
Grilling corn on the cob is easy if you follow these five steps:
- Choose the right ears: Look for ears with husks that are bright green and tightly wrapped around the kernels. Make sure the tips of the ears are not brown or dry, which can indicate the corn is past its prime.
- Soak the corn: Soaking the corn in cold water for at least 10 minutes before grilling can help keep it from drying out. You can also add salt or sugar to the water to enhance the flavor of the corn.
- Season the corn: Brush the corn with oil or butter and sprinkle with salt, pepper, or other seasonings of your choice. Some great flavor combinations for grilled corn include garlic butter, lime and chili powder, or parmesan and herbs.
- Grill the corn: Heat the grill to medium-high heat. Place the corn on the grill with the husks still on, turning occasionally, for about 15-20 minutes. Alternatively, you can remove the husks and silk and wrap the corn in foil before grilling for a slightly shorter cooking time of about 10-15 minutes.
- Serve and enjoy: Once the corn is done, remove it from the grill and let it cool for a few minutes before serving. You can leave the husks on for a more rustic presentation or remove them completely for easier eating.
For perfect grill marks, rotate the corn a quarter turn every few minutes while it’s cooking. And don’t forget to baste the corn with more oil or butter halfway through cooking to keep it juicy and flavorful.
If you’re looking for more flavor combinations to try with grilled corn, here are a few ideas:
- Cilantro lime: Combine 1/4 cup melted butter, 1 chopped jalapeño, 1/4 cup chopped cilantro, and the juice of 1 lime. Brush the mixture onto the corn while grilling.
- Feta herb: Combine 1/4 cup crumbled feta cheese, 1/4 cup chopped fresh herbs (basil, parsley, dill, etc.), and 1/4 tsp black pepper. Sprinkle the mixture over the corn after grilling.
- Balsamic glaze: Combine 1/4 cup balsamic vinegar and 2 tbsp brown sugar in a small saucepan. Simmer until thickened, then brush onto the corn during the last few minutes of grilling.
III. Get Creative With Grilled Corn: Beyond Butter and Salt
There’s no doubt that butter and salt are classic toppings for grilled corn, but why not mix things up a bit? Here are some unexpected flavor combinations to try:
- Parmesan and pesto: Brush the corn with pesto before grilling, then sprinkle with parmesan cheese after grilling.
- Buffalo sauce: Brush the corn with buffalo sauce before grilling, then serve with blue cheese dressing and celery sticks.
- Miso butter: Combine 1/4 cup softened butter and 2 tbsp white miso paste. Brush the mixture onto the corn while grilling.
When it comes to serving grilled corn, the possibilities are endless. You can cut the kernels off the cob and use them in salads, tacos, or as a topping for pizza. You can also serve them whole, with or without the husks, as a side dish for grilled meats and veggies.
IV. Grilling Corn: The Great Debate on Husk On vs. Husk Off
One of the biggest debates when it comes to grilling corn is whether to leave the husks on or take them off. Here are some pros and cons for each method:
Husk on
- Pros: The husks help keep the corn from drying out, and the silk protects the kernels from direct heat. Plus, leaving the husks on gives the corn a nice, rustic presentation.
- Cons: The husks can get in the way of achieving perfect grill marks, and they can make it harder to tell when the corn is done cooking.
Husk off
- Pros: Removing the husks allows you to baste the corn more easily with butter, oil, or other seasonings. It also makes it easier to check for doneness and achieve those perfect grill marks.
- Cons: Without the husks, the corn is more prone to drying out and getting tough. It also lacks the rustic charm of corn grilled with the husks still on.
Ultimately, the choice of whether to grill corn with or without its husks is up to personal preference. If you’re not sure which method you prefer, try grilling half your corn with the husks on and half with the husks off to compare.
V. Corn on the Grill: Perfect Side Dish for Summer BBQs
Grilled corn on the cob is the perfect side dish for summer barbecues. Not only is it easy to prepare, but it pairs well with a variety of grilled meats and veggies.
If you’re serving grilled corn as a side dish, there are a few ways you can dress it up to fit the overall meal:
- Mexican-style: Brush the corn with a mixture of melted butter, lime juice, chili powder, and cayenne pepper. Serve with grilled chicken, beef, or veggies, and top with crumbled cotija cheese and fresh cilantro.
- Italian-style: Brush the corn with a mixture of melted butter, minced garlic, and chopped fresh herbs (such as basil, oregano, and parsley). Serve with grilled steak or chicken and a side of caprese salad.
- BBQ-style: Brush the corn with your favorite BBQ sauce before grilling, and serve with pulled pork or ribs.
VI. Grilling Corn Like a Pro: Tips and Tricks From Top Chefs
If you really want to take your grilled corn game to the next level, who better to turn to for advice than top chefs?
Here are some tips and tricks from professional chefs for grilling corn:
- Use high heat: Chef Bobby Flay recommends grilling corn over high heat (450-500°F) for the perfect char and caramelization.
- Baste with flavored butter: Chef Hugh Acheson suggests basting the corn with a mixture of melted butter and hot sauce while grilling to infuse it with even more flavor.
- Mix up your seasonings: Chef Michael Symon likes to mix together unexpected seasonings like smoked paprika, cumin, and coriander for a unique flavor profile.
If you’re looking for a specific recipe or flavor combination to try, here are a few recommendations from top chefs:
- Grilled corn with jalapeño honey butter, from Chef Bobby Flay
- Grilled corn with candy bacon and Sriracha, from Chef Michael Symon
- Grilled corn with za’atar and feta, from Chef Yotam Ottolenghi
VII. Conclusion
Grilling corn on the cob is a summer staple, and with these tips and tricks, you’ll be able to achieve perfectly juicy and flavorful corn every time. Whether you prefer to keep things simple with butter and salt or get creative with unexpected flavor combinations, the possibilities are endless.
So fire up the grill, grab a few ears of corn, and experiment until you find your perfect recipe. Your taste buds will thank you.
