Summer corn is so special—make the most of it with this easy, awesome way to cook it on the grill.
There are a lot of summer foods that I look forward to. Like tomatoes, peaches, and berries. But one of my favorites is corn. It’s just not the same any other time of year.
So when I make it, I want to make the best version I can. Sometimes I use the microwave. But if I’m already grilling something else, I’ll definitely cook my summer corn on the grill.
You’ll find a lot of recipes out there for grilled corn. And honestly, when you start with good corn, almost no matter what you do it’s going to be great. But I think I’ve found the perfect blend of simple and delicious.
First, I cook the corn in the husks. This essentially steams the corn while it’s on the grill, keeping it juicy. You won’t get a lot of charring on the kernels this way, but there’ll be plenty on the husks, which does translate to some smoky grilling flavors in the corn.
Second, before cooking, I carefully fold back the husks to remove the silks. Some recipes suggest doing this after cooking, but that means handling hot ears of corn, so I prefer to do it beforehand.
When I first started folding back the husks, it seemed like a lot of them broke off. But just being a little more gentle helped reduce that. Plus, I realized that even if some of the outer, stiffer husks break off, there are still plenty of soft, pliable ones on the inside. And they’ll fold back and then back on pretty easily.
Third, I don’t recommend brining or soaking the corn beforehand. Some recipes call for this, but if you start off with quality corn, it should be plenty juicy without brining. And, you’ll be cooking it in the husks, which will make it less likely for those juices to dry out.
Fourth and finally, I err on the side of too little cooking rather than too much. Why? Because while slightly underdone corn is still deliciously sweet and juicy, overcooked corn can be dry and chewy. So when it seems done, I say it IS done instead of grilling it for a couple of minutes longer.
To serve, the classics are the best—butter and salt. But a little acidity is also nice, so I usually add some lime wedges, too. :)
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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