Corn on the Cob on the Grill

posted August 10, 2005
  by Lauren Braun Costello, The Competent Cook

Long Island and New Jersey have more to offer this time of year than just beautiful beaches and sun-kissed waters. Every August fresh corn is at its peak in this part of the country. The flesh is so good and the taste is so sweet that many people run their teeth across these ears raw, relishing the juicy corn milk inside each bursting kernel. Another way to enjoy fresh summer corn on the cob is to grill it, especially since the method is as seasonal as the produce.

There are pretty much two ways to grill corn on the cob: in the husk, or out of the husk.

In the Husk
To grill corn in the husk, remove all the silk but leave the husks themselves intact and attached to the end of the corn. If you leave the silk on the corn, it can burn easily. The silk needs to be removed ultimately anyway. And since it is the messiest part of husking corn, it is best to remove it before it gets hot. Although not necessary, it is a good idea to soak the corn in cold water for 30 minutes to 1 hour before grilling. The moisture will help to steam the corn while it is in the husk and on the grill. While the corn is soaking, preheat the grill to a medium temperature.

When you remove the corn from the water, shake the ears to remove any excess water. Brush the kernels with olive oil and season with salt and pepper, or any other herb or seasoning you like (cilantro, basil, oregano, garlic, jalapeno). Place the husks back over the ears to seal them and tie each ear with twine. Place cobs on the heated grill and cook for approximately 15 to 30 minutes, turning frequently. Remove the husk and any remaining silk after grilling. Use heat resistant gloves to protect your hands, as the corn will be extremely hot when it comes off the grill.

Out of the Husk
I much prefer this method of grilling corn for three reasons: it's easier, faster and more interesting. With this method, the corn is fully cleaned, all silk and husks removed, before it is placed on the grill. Since the corn directly touches the grill without the protection of the husk, it cooks much faster. The result is a charred look and flavor that sings "summer."

To cook corn out of the husk on the grill, remove the husk and corn silk from each ear. Place the cobs over medium heat on the grill. Brush corn with melted butter and seasonings, if you would like to add fat and flavor. Cook the corn for approximately 10 minutes, turning frequently. The corn is done when the kernels have turned golden brown.

Corny Tidbits
There are a few things to keep in mind when selecting and storing fresh sweet corn. Corn husks should be bright green, and the kernels should be colorful, plump and moist. The size of the ears themselves varies and is not in itself an indicator of quality.

Once the husk and silk are removed, corn should be prepared and eaten immediately. For this reason, it is best to only take just a peek when selecting corn in the husk. Do not fully peel back an ear of corn whether you plan to take the ear home or not; it only shortens the freshness for you or the next buyer. If fresh corn must be stored for any period of time longer than a day, husk it and immerse it in a tub of water in the refrigerator.

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