Grilling Corn on the Cob - The Alternate Methods

Actually, there are some methods for grilling corn on the cob. The followings are some of them:

With The Husk On Method

To prepare the first option, that is grilling corn on the cob with the husk on, rinse with water, brush butter or margarine on the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and put on the grill. Turn every 10 minutes and cook for a total of 30 minutes. The water helps steam the corn and the butter, salt, and pepper give the corn a delicious buttery moist taste as it is grilled.

With The Husk Off Method

The alternate method is to grill corn with the husk off. Husk the corn, rinse, and then boil until just done. Put the corn directly on a hot grill and brush with melted butter. Broil the corn until the tips of the kernels just start to brown.

Brush with melted butter again when done and season as desired. This method allows you to start the corn cooking while grilling the main course, and then to finish the corn off on the grill, giving it that distinctive grilled flavor.

You can also make a little different method by pulling back the husks but leave them attached. Remove the silk and rinse as before. Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle. Brush butter and seasonings on the cob.

Put the cobs on the grill with medium heat, cooking for 10-12 minutes. A piece of foil placed under the husk handles will keep them from burning. The corn will be a golden brown color when done.

However, you can also grill corn directly in their husks. In this method, peel back the corn husks, without removing them, remove the silk, and then rinse the corn. Replace the husks and secure them with twine. Soak the cobs in water for 1-2 hours.

After soaking, place the corn on hot coals or on the grill for about 30 minutes. Turn each cob as its husk turns to white, yellow, and then brown. The moist husks will steam the corn and keep the corn from burning.

You can also brush butter on the cob and add seasonings after soaking in water and before replacing the husks. This method will give the corn a very strong roasted flavor that is a favorite of many. What about leaving the silk on and then remove after grilling is done?

For seasoning, you can use a variety of seasonings, instead of salt and pepper. You can mix the seasonings with the butter prior to brushing on the corn, or can be sprinkled on the corn after brushing it with butter.

Seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive taste.

Grilling With Foil

Some people like grilling corn on the cob by wrapping it in aluminum foil or its own husk, packed with butter and seasonings, then baking it on the grill until done. While this does indeed cook the corn, and it does taste pretty good, it’s not really grilling now is it? I mean if it’s wrapped in aluminum foil it doesn’t get any smoke, or char, or magic grilling vapors, or any of the other things that make up the beauty of grilled corn.

Grilling On Direct Heat

Let me explain how I go about grilling corn on the cob. The way I prefer grilling my corn is by placing it directly on the rack over high heat where it can catch a little flame. This grilled corn recipe, if you want to call it that, couldn’t be simpler.

Start your fire or preheat your gas grill on high, then peel the husk and silk away from the corn before grilling. If you want to make a nice presentation, you can save the corn husks and use them as decoration when serving. In any case, throw away the silk, which is not good for much of anything.

Next, drizzle the corn on the cob with a little olive oil. I’ve tried using herbed butter instead of olive oil, but I think garlic butter is best applied after the corn comes off the grill.

Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. What you are looking for is enough time to lightly blacken some of the kernels. Don’t overcook the corn however or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.

After grilling the corn on the cob, season with salt and pepper and a slather of butter if desired. For a twist, I like to sprinkle Old Bay seasoning on grilled corn, which calls to mind the corn cooked in crab boil.

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