Corn on the cob

Corn on the cob is great the old fashioned way, boiled and slathered in salted butter. But if you haven’t tried grilled corn on the cob you are in for a treat. But just what is the best way to grill corn on the cob? There are two theories on cob grilling: husk on or husk off. I’ll share both and let you decide for yourself which way you like best. (Full disclosure: I prefer the husk-on version.)

How to Grill Corn with the Husk On

Serves 8

Ingredients

8 ears of corn, unshucked
1 Tablespoon Kosher salt

Directions

Peel back the husks of each ear of corn, but do not remove husk. Remove the silk and fold the husks back into place. Soak the cobs in cold water with salt for about 10 minutes.

Remove cobs from water and shake off excess liquid. If you like herby corn, pull back husks again and rub on your herbs. Fold husks back into place. Grill parallel to the grill grates over medium heat for about 20 minutes (10-15 minutes if your grill is hot), turning about every 5 minutes. Your corn is ready when the kernels can be pierced with a knife and about one-third of the kernels are golden-brown.

Serve with butter. Or try one of our nontraditional corn on the cob toppings or compound butters

My family does a pretty cool trick with a slice of bread to make buttering your corn cob easier. Put your pat of butter on a slice of bread and use that to butter your corn cob. Pass the bread around the table for everyone to butter his or her cob. Whoever loves REALLY buttery bread (in my family’s case, my dad) gets to eat the bread with dinner.

The husk on method is my favorite because the toasting husks lend a smokier flavor to the corn than the husk off version. But, if you prefer the husks off, try grilling with foil.

How to Grill Corn with the Husk Off

Serves 8

Ingredients

8 ears of corn, shucked
1 Tablespoon Kosher salt
olive oil, melted
foil (optional)

Directions

Soak shucked corn in salted cold water for about 10 minutes. Remove from water, shaking off excess. Brush olive oil over cobs and wrap in aluminum foil, if desired, twisting ends to seal. One of the pluses for foil-wrapped corn is that you can pack in lots of herbs and butter that won’t leak out. But I find the butter’s more effective after the roasting. If you like herby corn, add it with the olive oil and leave the buttering for later.

Grill parallel to the grill grates over medium heat for about 20 minutes (10-15 minutes if your grill is hot), turning about every 5 minutes. Your corn is ready when the kernels can be pierced with a fork.

Serve with butter. 

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Image: anathea