Here’s How To Grill Fresh Corn To Perfection
Sweet and juicy corn on the cob is one of the most comforting foods of summer. Will you spend hours picking kernels from your teeth afterward? Yes. Is it always worth it? Absolutely. When it comes to grilling corn on the cob, there are a bunch of theories regarding the best techniques. To husk or not to husk? To soak or not to soak? Culinary chatter aside, here’s how you can end up with perfectly grilled corn.
Prep the husks.
Some corn connoisseurs out there believe you should soak the corn husks ahead of time to give you a juicier result. How much does this really affect the plumpness of your kernels? You’ll have to decide. It doesn’t hurt to give it a shot. To make amazing grilled corn, you’ll want the freshest corn you can find. The fresher the corn, the juicier it’ll naturally be.
First things first, pull back the outer husks to the base, strip away those silky strands from each cob and fold the husks back down into place.
When you have freshly picked corn from the farmer’s market or one of those corn stands on the side of the road, chances are you won’t need to soak. If you buy corn from the grocery store and it looks like it could use a boost, soak it in a bowl of water with a tablespoon of salt for 20 minutes before grilling.
Rub on the seasoning.
Before you toss your cobs on the grill, feel free to get crafty with the seasoning. A little sea salt and freshly cracked pepper would do the trick. You can also get fancy with some smoked paprika, cayenne or cumin. To season the cobs, peel back the husks and rub on the seasoning with some butter to help the spices stick. An herbed butter is also a foolproof plan. There’s no need to stress about seasoning. You can even brush your cobs with seasoned butter at the end if you don’t want to worry about it beforehand.
Grill the corn.
Direct heat works best for grilling corn. Throughout the grilling process, the husks will blacken. Don’t worry about this — your kernels will be safe and sound inside. The husks actually help to steam the corn and prevent it from drying out. Place your seasoned or unseasoned corn on the grill for 15 to 20 minutes, making sure to rotate it every five minutes or so. When you can pierce each kernel easily with a knife, remove the husks. It’s time.
You can brush a little extra butter over the kernels at the end and sprinkle some Maldon salt if it still needs an extra boost of flavor.
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