It seems everyone has an opinion on what way is best to grill corn on the cob. Some boil it then grill it to get a little carmelizing charred effect. Some leave husks on. Others take it off, wrap it in foil or put it straight on the grill.
I fall firmly into the leave-husks on category, but with a little variation.
Here’s why:
It’s like nature made the vegetable to be cooked.The husks and silk not only protect those lovely little kernels from the fire, they also seal in the moisture, allowing it to steam in it’s own juices.
Husk off-ers argue that this also shields the corn from picking up any of the great smoky flavors you can get from grilling.
And here’s where the variation comes in: When I prepare the corn for grilling, I peel off all but a couple layers of husk from the corn, which allows some of the smokiness to filter in, but mostly protects the corn. I also trim the silk off the top and try to leave as much handle as I can on the end.
Once the corn is on over a medium-hot grill, I turn it every couple minutes until a charred imprint of the kernels starts to form on the husks. The husks will be burned, but the corn kernels should be safe and golden brown.
I’m not saying it’s the right way or the only way. Basting a naked cob in butter or a glaze can help keep the corn moist while it’s cooking.
One other thing to keep in mind about grilling corn is trying to get the freshest corn you can.
Since it’s grilling weather, I’ll put in a couple more grill-related posts, and I’d love to hear any of your grilling tips and recipes.
Next up for tomorrow is a recipe for a grilled fruit dessert.
