Grilled Corn on the Cob – A Classic Summer Side Dish

Sweet and charred corn on the cob is one of the summer’s must-have side dishes, perfect for serving at any summer cookout or as an easy side with any weeknight dinner. Try this easy, versatile recipe today for guaranteed success!

Make sure to purchase local corn at its peak of sweetness; try to avoid sticky, starchy varieties which have lost their natural sugars.

Soak the Husks

Oven-roasted corn on the cob is an easy and delicious side dish that will please both large and small gatherings alike. Plus, its versatility means it makes an ideal option if your grill grate is already full with other meat, chicken, or vegetable varieties!

Husks can be soaked to avoid them burning too quickly on the grill, and frozen for up to one month in freezer safe bags or airtight containers.

Fresh and moist husks bend easily for spreading masa or adding fillings, while older or dry ones may require a soak to become more flexible and fold around an ear of corn more easily.

To soak husks, fill your sink with warm water and carefully submerge the husks in it. Regularly move them around to ensure that all parts get completely immersed and then remove floaters if they surface to ensure complete hydration.

Add a pinch of salt to the hot water to soften and flavor the husks, then drain in a colander before pat drying – these dried husks can then either be reused or discarded as needed; they don’t last too long, however; so for faster meal prep try purchasing pre-soaked dried husks instead.

Grill in the Husks

Grilled corn with its husks on is the ideal way to prepare summer sweet corn, as it maintains moisture while providing flavorful protection from drying out on hot grill grates. Plus, its flames caramelize natural sugars found in corn for even more intense sweetness and depth of flavor in each bite! With its sweet caramelization and delicious grilled husk aroma pairing perfectly together this side dish is sure to please an entire table at any barbecue or picnic.

After cooking the corn is complete, its husks can easily be peeled off without any difficulty; similarly, silks come off easily too. This easy no-fuss method is great for people who find shucking an entire ear intimidating while enabling it to be prepared without using aluminum foil or any other tools for preparation.

Grilling an ear of corn with its husks on takes approximately the same time to grill as with its husks off; this method provides an elegant approach to corn on the cob and should take about as much time.

When shopping for corn, look for bright yellow colors with plump kernels that feel firm to the touch. To assess its freshness, squeeze one of its silky bits – called tassels on top – gently; any that feel dry or mushy should likely be old and avoided. When buying prepackaged or frozen varieties from grocery stores, avoid pre-packed varieties; these often have chemicals added to extend shelf life and should be avoided whenever possible.

Grill with the Husks on

Corn husks provide a built-in moisture protection system, keeping moisture locked into each kernel to avoid it drying out before being cooked on the grill. That is why this method yields juicy and flavorful results when used to grill corn.

This method is similar to cooking corn in the microwave, except you use its husks instead of shucking it first. The husks help steam the corn while providing insulation against direct flame, helping preserve its sweetness and flavor.

To prepare corn, begin by peeling back its husks and removing any silk threads, before submerging each ear in cool water for 20-30 minutes to rehydrate the husks that absorb a lot of liquid before grilling. At this stage it is also wise to season your corn by brushing on olive oil and scattering spices like salt and pepper before grilling.

Final steps include preheating your grill and placing corn directly on its grates. Close and cook for an optimal 30-40 minutes until tender, turning occasionally to develop grill marks. Remove it from the heat source to cool before eating as is or topping or sauces to enhance its flavor!

Chef Michel Nischan adds flavorful flare to classic grilled corn with a combination of butter and salt before wrapping it in foil, topping it off with chopped garlic and herbs for a truly memorable dish. You could serve this brushed corn on the cob as an easy side dish or incorporate it into an authentic Mexican salad featuring chili powder, Cojita cheese and lime juice for maximum impact!

Grill with the Husks Off

If you want a quick and easy way to grill corn without all the mess of shucking it yourself, try this no-mess method of grilling. With husks off, kernels steam in their own moisture while getting an irresistibly charred exterior; when finished, simply peel back husks for silky, juicy kernels! For best results use fresh moist husks that you can use as handles when pulling back with this technique (this may also save your hands from getting burned!).

This method requires more preparation than the others; you’ll have to remove husks and silk threads before grilling corn for best results. However, it remains an easy and cost-effective way of creating classic grill marks everyone adores.

Start by preheating either your gas or charcoal grill to medium high heat, placing corn cobs directly over the flames on a grill grate, and cooking for 10 minutes, turning frequently until kernels have softened up with light char marks on them. Your corn is ready when its kernels have become tender while still having some slight char marks visible on them.

If desired, brush the corn with neutral oil or compound butter for extra flavor before placing it on the grill (such as chef Traci des Jardins’ recipe of using both olive and neutral oils to bring out its sweet, earthy flavors. She then covers her corn in foil before grilling it to tender perfection – perfect for adding into fresh salads like this Indian-Inspired Coconut Peanut Corn Salad or hearty Summer Kale and Grilled Corn Salad With Jalapenos And Herbes De Provence Dressing or pasta dishes such as Grilled Okra and Corn Pasta With Goat Cheese!

Butter the Corn

Grilling corn adds a delectable smoky essence, heightening its natural sweetness. Plus, its easier than shucking and peeling off its silky husks! For even greater enjoyment add butter or one of my herb compound butters for an exquisite summertime meal!

When making grilled corn, selecting fresh ingredients is of utmost importance. Aim for firm cobs that feature bright hues and have white, yellow, or light brown tassels – if possible find it locally! For optimal results it is also best to enjoy it while it is still warm so the kernels remain juicy.

To create delicious grilled corn, begin by removing its husks and silk, before submerging each cob in cold water for 10 minutes (in order to prevent it from burning on the grill). Drain and pat dry before placing directly onto your medium-high heat grill – rotating every 3 – 5 minutes – until fully blackened with light grill marks and tender.

Once they are cooked, allow the grilled corn to cool slightly before peeling back its husks and enjoying! Any extra will keep well in your refrigerator for several days.

These easy grilled corn recipes make an excellent side dish at any BBQ or cookout! Pair it with veggie burgers and vegan hot dogs, pasta salad, or broccoli salad. For something different try covering it in mayonnaise then topping it off with chili powder, crumbled Cojita cheese crumbles and smoked paprika for Mexican street corn (Elote). Or blend softened butter with garlic, fresh herbs or cilantro before brushing on after grilling the corn!