Introduction
Corn on the cob is a classic summer barbecue food. The sweet juicy kernels burst with flavor when cooked over an open flame. Many people debate the best way to cook corn on the cob. Some swear by boiling, while others only grill. But there’s an easy technique that gives you the best of both – grilling corn in the husk. The husk protects the corn kernels, steams them perfectly, and imparts extra smoky flavor. Grilling corn in the husk is easy and results in tender, juicy corn with a deliciously charred exterior.
Steps for Grilling Corn on the Cob in the Husk
Choose Fresh Corn and Leave Husk On
- Select fresh, unhusked corn that looks plump and feels heavy. The husk should be green and snuggly wrapped around the ear of corn.
- Do not shuck the corn or remove any of the husk. The husk will protect the corn from the direct heat of the grill, allowing it to steam and roast at the same time.
Soak Corn in Water Before Grilling
- Before grilling, soak the unhusked corn in cold water for 15-30 minutes.
- Soaking allows the husk and silk to hydrate and steam the corn from the inside while grilling. It also prevents the husk from burning or catching fire.
Grill Corn Over Direct Medium Heat
- Heat your grill to medium heat. The optimal temperature range is 350°F to 450°F.
- Place the soaked corn directly over the flames. Grill the corn, turning occasionally, for 15-20 minutes.
Listen for the Husks to Rustle
- After 10 minutes or so, listen for the corn husks to start rustling. This signals the interior kernels are steaming perfectly inside.
- The husks may also begin to peel back and turn brown. This is fine, it means the corn is getting nicely charred.
Test Corn for Doneness
- After 15-20 minutes, the corn should be lightly charred on the outside and the kernels tender when pierced with a fork.
- Carefully peel back a small section of the husk to check a couple kernels. It’s ready if kernels are plump and release fluid easily.
Finish with Compound Butter (Optional)
- When corn is cooked through, remove from grill.
- While hot, peel back the husk entirely and slather on a compound butter. Flavored butters like honey butter, chili lime butter, or herbed garlic butter take grilled corn over the top!
Tips for the Best Grilled Corn on the Cob
- If husks start to burn too quickly while grilling, soak the corn longer before cooking. This allows more moisture to hydrate the husks.
- Choose a grill basket if concerned about corn falling through grates. This supports them neatly upright.
- Grilling corn still in the husk keeps the kernels extra tender and moist. Don’t be tempted to grill shucked corn.
- Turn corn every 5 minutes for even doneness. Kernels facing the flame will cook faster than the sides not facing direct heat.
- Cook times may vary based on your grill and heat level. Check frequently after 15 minutes.
- If you want an extra smoky flavor, try soaking corn in broth, beer, or cider instead of water before grilling.
Frequently Asked Questions About Grilling Corn in the Husk
Why soak the corn before grilling in the husk?
Soaking the corn hydrates the husk and allows it to steam the kernels from the inside out. This keeps the corn incredibly moist and tender. Soaking also prevents the husk from drying out and burning over the high heat of the grill.
Can you grill corn without the husk?
It’s best to grill corn in the husk to keep the kernels protected. Without the husk, the corn kernels will dry out quickly and can burn over direct heat. The husk steams the corn perfectly.
How do you prevent burning the husk on the grill?
Soaking the corn prior to grilling for at least 15-30 minutes allows the husk to fully hydrate. Well-hydrated husks are less likely to burn or catch fire on the grill. Make sure to also grill over direct medium heat, not high heat.
How do you know when the corn is done grilling?
After 15-20 minutes, peel back a section of the husk and pierce a few kernels with a fork. They should release fluid easily and look plump. The husks will also start to peel back and get browned and charred when fully cooked.
Can you reuse grilled corn husks?
Absolutely! Grilled corn husks impart an incredible smoky flavor. Save husks from grilled corn to use in broths, stews, salsa, or even as a wrapper for tamales. Just make sure to thoroughly clean the husks of any silk remnants.
What’s the best way to eat grilled corn on the cob?
Grilled corn is amazing on its own, but also delicious slathered in a flavored butter. Try compound butters with herbs, honey, lime juice, or spices. For a different twist, sprinkle grilled corn with cotija cheese, chili powder, and fresh lime juice.
Conclusion
Grilling corn in the husk is hands-down the most flavorful way to enjoy fresh corn on the cob all summer long. The corn steams perfectly inside while roasting on the grill, giving you tender, juicy kernels in charred husks. Just be sure to soak the corn first and grill over medium heat. In no time, you’ll be a master at grilling irresistibly succulent corn on the cob in the husk.