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Corn on the Cob-How To Grill/Recipe

D

Dani

TUG Lifetime Member
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Hi,

Last year you guys gave me great recipes for Sangria so I thought that you guys would be able to tell me (don't laugh) how to grill corn and might have some recipes. Basically, do you grill the corn in the husk and if so, where do you place the butter/oil etc. Also, do you grill it inside of aluminum foil? As for recipes, lately, many restaurants I have been to have had great corn on the cob with one type of sauce or the other...such as chipotle. Someone mentioned a mayo and parmesan cheese recipe, but I have no idea how to make it. Any recipes would be appreciated.
 
If you leave it in the husk you do not need to add butter or oil nor do you need to wrap it in foil.
 
I've recently switched from grilling in the husk to stripping and grilling naked (the corn, that is).

The husk protects the corn and effectively steams it - - the husk imparts a vegetable flavor.

Naked and over hot coals (genuine charcoal), they cook in a very few minutes. I place them parallel to the grill wires and roll them a bit at a time until they're scorched not burned all around. (Use long tongs or you'll lose your forearm hair in the process). They get a strong charcoal flavor that I greatly prefer.

I can't help with sauce choices - - we serve them naked too!
 
I have tried both methods and found that we like the "naked" or husked version better than leaving the husk on.

I simply put butter and salt on it and keep them turned over from time to time so they won't burn and I add more butter as needed.
 
Peel the husk back and put a chopped tomato and onion and your favorite seasonings;recover the corn with the husk, tie with some string and then grill (steam) ... tried it a couple of times, everyone liked it; then I stopped grilling when I discovered convention ovens.
 
Soak the corn with the husk still on it in ice water and put directly on grill. After they have steamed a while pull some of the husk back and finish grilling to taste.
 
I have been grilling mine in the husk this summer because I have been cooking quite a few at a time. I much prefer husking them and cooking them in the microwave. I cook 4 at a time in about 1/4 cup of water for 8 minutes and then turn them over and cook another 7 minutes. I think the taste and texture is better this way but it's not very easy to cook a large amount.

I should add that I use a lid on my dish to cover.
 
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This may be heresy to some, but I also think corn was also made for the microwave. This is one of my favorite summer-time treats. Fresh summer corn is so good that it doesn't need any fancy sauces.

My favorite: Buy your corn with the husk fully attached (so that the cob is sealed inside the husk). About 8 minutes in the microwave for one corn - the husk seals the moisture inside while it cooks. (You can put the corn husk on a plate with a little water if you want more moisture.) Be careful when peeling it open, because it will be quite hot. Spread on a little margarine and sprinkle with Morton's Hot Salt if you want to give it a little zing.
 
I take the husk off, drizzle olive oil on the corn, sprinkle with seasoned salt and grill (gas) over medium-high heat, turning as it browns. Takes about 8-10 min. If it flares up, turn down heat or move if using charcoal. Mmmm Good!

I slice (lengthwise) large zucchini 3/4" thick and do pretty much the same thing.

Also halved nectarines wrapped with prosciutto- no seasoned salt needed.

Enjoy!

Jim Ricks
 
Thank you so much for the responses...I am having a bar-b-que so I will be using the grill. I do microwave corn kernels in the microwave and it tastes fine. I didn't know that it cooked so fast...not bad at all.

Special sauces anyone?
 
I vote for grilling in the husk - I think it's more flavorful and moist. For some reason, I don't like corn on the cob in the microwave. Compared to grilling, it tastes bland to me. We grill the corn until the husk gets a bit charred.

We also do zucchini, tomatoes, mushrooms, and thick slices of onion. I like red potatoes on the grill too. However, it's best to at least partially cook them first, because it's hard to get them to cook evenly if you start out with raw potatoes. I slice a thin slice off each side of a red potato and then cut the potato in half. I microwave them until they are tender-crisp, and then I finish them up on the grill. We use a spray-on olive oil to reduce calories when we grill veggies. I like the McGormick's Grill seasonings. We grill a lot, because with temps between 90 and 100 nearly every day in the summer, I avoid heating up the oven at all cost!
 
When you cook it in the husk - microwave, grill or otherwise - do you first open it up and pull out the silk?

I recently read a newspaper article about opening the husk, putting on butter and salt, replacing the husk, then soaking it in salt water for a long time (hours?) before grilling. Seems to me the butter would ooze out into the water.

We just pop the huskless ears into boiling water for around 4-5 minutes, then butter and salt. Yum.
 
I guess I am the only one who just boil the "naked" corns in water for 7-8 minutes. I usually boil four to five of them at once.
 
LisaH said:
I guess I am the only one who just boil the "naked" corns in water for 7-8 minutes. I usually boil four to five of them at once.
Click to expand...

When I was a little girl, my mother would put the pot of water on the stove to heat up. Then she would go out into the garden to pick the corn. She'd get it husked just as the water boiled and drop it in. Oh my, such good times. She always told me it had to be fresh.
 
Rose Pink said:
When I was a little girl, my mother would put the pot of water on the stove to heat up. Then she would go out into the garden to pick the corn. She'd get it husked just as the water boiled and drop it in. Oh my, such good times. She always told me it had to be fresh.
Click to expand...
Yep -- the fresher the better. Then there is the joke about bringing the boiling water to the garden and just bending the corn stalk over to dip the ear in the water. Can't get much fresher than that! :D

Kurt
 
LisaH said:
I guess I am the only one who just boil the "naked" corns in water for 7-8 minutes. I usually boil four to five of them at once.
Click to expand...
Grilling corn is a much different taste than boiling, IMO. I think boiling preserves / brings out the sweetness of the corn better, where as grilling gives it a smoky flavor, but not as sweet. I like it both ways, but prefer boiling for the sweetness.

Kurt
 
I've done both.

I prefer it grilled without the husk and basted in olive oil, salt and pepper. I like the corn to get browned from the grill.

Here is a butter that has been a hit many times.

Mix chili powder and lime juice in butter to taste.
 
pjrose said:
When you cook it in the husk - microwave, grill or otherwise - do you first open it up and pull out the silk?

I recently read a newspaper article about opening the husk, putting on butter and salt, replacing the husk, then soaking it in salt water for a long time (hours?) before grilling. Seems to me the butter would ooze out into the water.

We just pop the huskless ears into boiling water for around 4-5 minutes, then butter and salt. Yum.
Click to expand...


OMG...great questions...does anyone know the answers? Now that you mention it, I think my friend told me to soak the corn in water...she also told me to tie up the husk after I put the butter/sauce on it.

Thanks everyone for their comments...Denise...I like to grill veggies too...very delicious.
 
I like to boil my corn, too. You might want to try adding a bit of vinegar to the water. It makes the corn so sweet, and, if necessary, you can leave it in the water overnight, and it won't shrink up.

LisaH said:
I guess I am the only one who just boil the "naked" corns in water for 7-8 minutes. I usually boil four to five of them at once.
Click to expand...
 
When we BBQ corn on the cob, I always choose cobs that still have some of the stem left, where they cut it off. This way, when you peel down the husk to remove the silk, all the husk won't fall off!

We only leave a few layers of husk on, just enough to help keep it moist. I like my husband to BBQ long enough so that some kernals start to carmelize and become brown from the grilling. This gives great taste. If he doesn't BBQ it long enough, then we are basically just eating steamed corn.

It's a little messy (charred husks), but it is so good!

Janna
 
These are not sauces but my favorite toppings for corn on the cob are
1. Butter and parmesan or 2. Mixed herbs of chopped FRESH basil, red pepper, and salt..no butter makes it low cal
 
Dani said:
OMG...great questions...does anyone know the answers? Now that you mention it, I think my friend told me to soak the corn in water...she also told me to tie up the husk after I put the butter/sauce on it.

Thanks everyone for their comments...Denise...I like to grill veggies too...very delicious.
Click to expand...

I just cut off any loose outside husks that might scorch, and then cut off the silk at the end of the cob, and throw them on the grill. I tried soaking them, but I couldn't tell any difference.
 
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