How To Know When Grilled Corn Is Ready
Edward R. Forte
January 6, 2022
The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky.In the grocery store, it is perfectly acceptable (well maybe a little frowned on) to peel back the outer green husk to check and see if the corn looks OK to you.This will provide extra moisture for cooking and will steam the corn kernels inside the husks.While the corn is soaking, preheat the barbecue grill to a medium temperature (350 degrees F.).Begin by pulling the husks of the corn back (but do not completely remove them).If desired, before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper.After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana) – they should all come off in one piece.If the corn is too hot to handle, do this part in the sink under warm running water.If you decide to soak, place the whole cobs in a pot of cold water for approximately 20 minutes.This will provide extra moisture for cooking and will steam the corn kernels inside the aluminum foil.Before you wrap the corn in the aluminum foil, add a little garlic, chopped onion, nutmeg, salt, and black pepper.Roll the aluminum foil around each ear of corn and close it up by twisting the ends. .
How Do You Grill Corn on the Cob?
First, you’ll want to pull down the husks without removing them completely – just expose the corn and the cobs.Then place the corn in either a pot or bucket of cold water, in which it will soak for up to 30 minutes.When you do cook corn on the cob directly over embers you will need to cover up each ear with foil before grilling. .
How to Grill Corn on the Cob
Sweet corn is evolutionarily designed to be eaten with your hands, which in these trying times, is pretty much the best thing ever.This summer I traded city living for an extended lake sojourn with my fam and had, well, a lot more time (and charcoal) on my hands.And, importantly, time to research the history of this miraculously sweet and juicy summer delicacy.The relationship between corn and the Americas goes back millennia, to when it was first domesticated by Indigenous people in Mexico, about 6,600 BCE.The iconic ears, spread with mayonnaise, Cotija cheese, chili powder, and lime, are now sold all over the country (and beyond) as a portable snack.Indigenous people taught European colonists to grow this native grain, and from there corn spread to pretty much every corner of the globe.In Japan you might find elote-esque, okonomiyaki-inspired cobs: grilled corn slathered with Kewpie mayonnaise, yakisoba sauce, furikake, bonito flakes, and scallions.Blackened ears basted with a garlicky soy paste and a sweet chili sauce are a favorite at night markets in Taiwan.And at street carts throughout India, you can get bhutta, roasted corn on the cob seasoned with lime, salt, and chili powder.Local corn is more likely to have been recently picked and has definitely spent less time banging around the back of some dusty freight train chugging across the country.Run your fingers along the outer husks to ensure the rows of kernels seem neat and tight like...little teeth.The good news is that neither of them requires soaking (brining you cobs in salty water) and husking (removing the green leafy exterior) is totally optional.straight on the grate and grill, turning occasionally, until the outer leaves are evenly charred.Make sure the grill is smoking hot, then cook the naked cobs (oiled or not is fine) for around a minute per side—long enough to get some color, short enough to retain moisture and c.r.u.n.c.h.The secret to really memorable corn—the kind that can silence an entire backyard of slippery-fingered humans—lies in what you spread on your grilled ears (lol) afterward.While there’s absolutely nothing wrong with slicking your cobs with unsalted butter and calling it a day, lacing a stick or two with herbs and spices before slathering is very fancy and fun! .
Best Grilled Corn on the Cob Recipe
The sweetness and crunch that comes with amazing summer corn complimented by a bit of smokey char, what could be better?When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels.Look for ears with tight green husks and golden brown, slightly sticky tassels (that’s the hairy bit up top).This helps protect the corn kernels steam a bit while they’re grilling, making them even more tender.On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. .
Grilled Corn in Foil with Lemon Dill Butter
Add in a delicious lemon dill butter and this grilled corn on the cob is an essential part of summer.When you grill corn on the cob in foil, the prep is minimal and the kernels turn out so moist and flavorful.On hot summer days, you can avoid turning on your stove by cooking foil-wrapped corn outside on the grill.Mix in the freshly chopped dill and keep the butter room temperature until you serve the corn.Wrap each ear of corn with a generous sheet of aluminum foil, making sure all sides are covered.Once the corn is finished grilling, remove foil, and brush generously with Lemon Dill Butter while warm.Pro Tip: I don’t add any butter or oil to the cob inside the foil.Corn grilled in foil is easy, juicy and irresistible with our lemon dill butter!Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost to Make: $3-$5 (varies by season) Keyword: Grilled Corn in Foil, Lemon Dill Butter Cuisine: American Course: Side Dish Calories: 145 Servings: 6 Ingredients For the Grilled Corn: 6 ears of corn For the Lemon Dill Butter: 4 Tbsp (1/2 stick) unsalted butter, , softened at room temp.Stir in 1/4 tsp salt, pinch of pepper and 1 Tbsp fresh lemon juice and mix until smooth.Wrap each ear of corn with a generous sheet of heavy duty foil making sure all sides are covered.Once corn is finished grilling, remove foil and brush generously with lemon dill butter while warm.Nutrition Facts Grilled Corn in Foil Amount Per Serving Calories 145 Calories from Fat 81 % Daily Value* Fat 9g 14% Saturated Fat 5g 31% Cholesterol 20mg 7% Sodium 111mg 5% Potassium 243mg 7% Carbohydrates 17g 6% Fiber 2g 8% Sugar 6g 7% Protein 3g 6% Vitamin A 402IU 8% Vitamin C 7mg 8% Calcium 4mg 0% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet. .
How to Grill Corn on the Cob with Husks
Some people toss the cobs raw on the grill, some boil them first, some wrap them in foil, others cook them in the husks.So my colleague Anna tested all the cooking styles to find the actual best way to do it.And unlike aluminum foil, which many people use to wrap their grilled corn, the husks still allow smoke to permeate the corn, giving it a hint of charred flavor.Here's how to grill corn on the cob with husks in 5 simple steps, so that you can win those BBQs all summer long.Season corn cobs with salt and pepper, or add even more flavor to corn by rubbing cobs with a compound butter, spices, or an infused oil.Now that you know how to grill corn on the cob with husks, repeat as needed all summer long. .
How Long Do You Boil Corn on the Cob?
Golden ears of corn dripping with butter are a delicious summertime treat.Slathered in butter and sprinkled with salt, there’s nothing like fresh ears of corn.For those of you who have ever wondered How long do you boil corn on the cob?—we’ve got you covered.Pair your corn with one of these fresh and easy recipes for the ultimate summer meal.Whether you buy it directly from the farmer or your local grocery store, take note of how sweet the variety is.Remember, the cooking time will depend on the variety and maturity of your corn.Or, place the corn on a platter and cover it with a dish towel. .