There’s nothing like the simple pleasure of sinking your teeth into a corn on the cob – amply worth the minor nuisance of getting those little fibers wedged between your teeth.
As delicious as traditional boiled corn on the cob is, when grilled it’s even more of a treat.
There are many ways people like to grill corn on the cob. Some shuck them and place the ears directly on the grill. Some peel back the husks, lather the kernels with butter and seasonings, then pull the husks back over the kernels and grill the ears. Others soak the unshucked ears in buckets of water before placing them on the grill. And I’m sure there are many more ways of grilling corn.
For me, the most special thing about fresh, sweet corn is how juicy and tender the kernels are. Preserving that succulent essence is as important to me as the intense flavor you get from the grill.
That’s why placing the shucked ears directly on the grill is my least favorite method. It burns off the sugars so much that the kernels become hard, tasteless, sticky bits.
After experimenting a few times I found that shucking the corn to the last couple of layers, and brushing the remaining husks with a little oil before placing them on the grill accomplishes my goals. The kernels remain juicy, plump and sweet, and they acquire that irresistible smoky-flavor.
Now I’m ready to fire up the grill again. How about you?
In-their-husks grilled corn on the cob
active time: 10 min
- 4 large ears fresh corn – husks removed to the last 2 layers only
- 1 tablespoon olive oil or vegetable oil to brush the ears
- unsalted butter or extra virgin olive oil to taste
- sea salt to taste
- freshly ground black pepper to taste
- Preheat gas grill to medium-high heat or prepare charcoal grill.
- Step 1: Brush the husks with the oil and set aside on a tray. When the grill is ready, place corn directly on the grill and grill until husks are charred, rotating them so that they grill evenly on all sides. Transfer to a tray and let stand until cool enough to handle.
- Step 2: Remove husks, spread a little butter or brush cob with a little olive oil. Sprinkle with salt and pepper and serve.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.