This grilled corn on the cob has a smoky and slightly charred flavor that enhances its natural sweetness. The tender, juicy kernels are rich and flavorful with a delicious crunch. It's easy to see why this is on the menu of virtually every backyard barbecue!
Grilled corn on the cob in the husk is a delicious and popular dish enjoyed during the summer months, especially at barbecues, picnics, and outdoor gatherings. It's a simple yet flavorful way to prepare corn, and the husk helps retain moisture while imparting a smoky flavor.
Preparing Corn in the Husk for Grilling
To prepare grilled corn on the cob in the husk, start by selecting fresh ears of corn with the husks still intact. The husks should be green and tightly wrapped around the kernels. It's important to choose corn that is as fresh as possible for the best flavor.
Before grilling, remove any loose or excess husks from the ear of corn, but leave the innermost layers intact. Gently peel back the remaining husks to expose the corn kernels without removing them completely. Then remove the silk threads by hand or with a corn silk brush. Close the husk around each ear of corn, then soak them in cold water for an hour. This will moisten the husks so they don't go up in flames on the grill.
How to Grill Corn on the Cob
After they're done soaking, shake the excess water from the corn. If you'd like, you can once again peel back the husks and optionally season the corn with a pat of butter, salt, and pepper, or your preferred spices. If you do, close the husk around each ear of corn again before cooking.
Because grills vary, I always recommend checking the cooking instructions for your particular make and model. We have a gas grill, so we heat the grill to a medium high heat of 350-400 degrees Fahrenheit. The corn is then cooked for 20 minutes, turning every few minutes to avoid overcooking in any one particular spot.
When the corn is done cooking, remove from the grill, peel off the husks, and serve with butter and your favorite seasonings.
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Grilled Corn on the Cob (In the Husk)
- 6 ears corn on the cob in the husk
- 1 tablespoon butter per ear
- 1 dash salt per ear
- 1 dash pepper per ear
- Prep the corn by peeling back the green husks and removing the silk threads by hand or with a corn silk brush.
- Soak corn with husks in cold water for one hour. Remove and shake off excess water.
- Preheat the grill to medium high heat; 350-400 degrees F on an electric grill.
- If desired, apply a tablespoon of butter and some salt and pepper to each ear of corn, then close the husk around it.
- When the grill is ready, place the corn on the grill and cook for 20 minutes, turning every few minutes to prevent burning.
- Transfer to a platter, remove husks and serve with butter and your favorite seasonings.