Content

• To step
• Method 1 of 4: In the chaff
• Method 2 of 4: In aluminum foil
• Method 3 of 4: "Naked" grilled corn
• Method 4 of 4: Recipes with butter and herbs
• Tips
• Warnings
• Necessities

Grilled corn on the cob is a perfect summer dish. It's cheap, easy to make, and it tastes great. There are three common ways to grill corn on the cob, but the easiest method is to let the leaves, also called the husks, sit around it so that they retain the heat and moisture.

To step

Method 1 of 4: In the chaff

1. Choose the right corn on the cob. Look for the freshest, just ripe corn you can find, preferably at a farmers market. Choose corn on the cob with fresh green husks that fit snugly around the cob. The stem should be light yellow and the ends of the silky threads light brown. If you're in the market, don't be afraid to pull the chaff off just a little bit so you can see a few rows of corn kernels. They should be white or pale yellow, look nice and firm, and sit tightly in rows against the butt.
   • Fresh, young corn is full of natural sugars that will caramelize when you put them on the grill. As the corn ages, those sugars turn into less palatable starch.
   • If the cob has unusually thick layers of husks around it, peel off the two or three outer layers before continuing.
2. Preheat the grill. Preheat the grill to medium-high, about 175 - 200ºC. With a charcoal grill, place the coals in an even layer and let them burn out until they are gray.
   • The best way to heat a gas grill is to turn the heat up high, then lower it until you get the right temperature. Then you know for sure that you have a hot schedule.
3. Soak the corn in water (optional). At this point, you can soak the corn on the cob in cold water to make them juicier and less likely to burn the chaff. Completely submerge the flasks, let them soak for 15 minutes, then shake off any excess liquid.
   • If you don't like the smell of burnt chaff, soak them for 30 to 60 minutes (but many people don't mind, or just like it).
4. Add butter and spices (optional). It makes no difference to the taste whether you add spices or only when the corn is ready. If you go for the first option, pull the chaff away just enough to expose the corn kernels. Spread olive oil or butter at room temperature with a brush, and season with salt, pepper or other spices. Pull the loose leaves back over the corn kernels.
   • Pull off and discard the threads before seasoning the corn.
   • Do not melt the butter. Then the herbs no longer stick well.
5. Grill the corn. Tie a piece of string around the top of the corncob to keep it in place. Place the corn on a lightly greased rack, just above the coals for a short cooking time, or higher to reduce the risk of burning. Close the grill and let it sit for 15 to 20 minutes, turning it over every 5 minutes. See if the corn is ready when you see dark spots in the form of corn kernels through the husks, and when the husks are slightly off the tip. If the cobs don't feel soft when you poke them with a fork, you can leave them for a while until the husks turn black.
   • Be careful not to over-grill your corn or it will become soft and mushy. If you can bend the corn on the cob with your hands, they are probably overcooked.
   • You can also put the corn directly on top of the cabbages. In that case it is ready when the chaff is completely blackened. Check them regularly so they don't burn.
6. Serve. Remove the corn from the grill with tongs or an oven mitt. Put an oven mitt or kitchen towel on each hand, and pull the husks off the cob from top to bottom. Serve the corn while it is still warm.
   • Be careful. The corn will be very hot.
   • If you haven't pre-seasoned the corn, add butter, salt and pepper.
   • If there is ash on the corn, rinse it under warm water.

Method 2 of 4: In aluminum foil

1. Follow this recipe for larger servings. The corn stays warm for a long time in aluminum foil. If you need to grill corn for a large group of people, grill the corn in foil and leave wrapped while you prepare the rest.
2. Soak the corn in water (optional). Some cooks soak their corn in water before grilling it. If you wish, submerge the cobs completely in a large bowl and let it sit for about 15 to 20 minutes. The corn kernels can then absorb even more moisture, making them firm and juicy. When they are done, blot excess moisture off with a paper towel.
3. Peel the corn. Start at the top and pull off and discard all the chaff and silky threads from the stock. If there is dirt on the grain, rinse it off.
4. Preheat the grill. Heat your gas grill to 175 - 200ºC.
5. Prepare the corn for grilling. Brush the grains with butter or olive oil and season with salt and pepper or other spices. Roll each corncob in a piece of aluminum foil, and twist the ends together, like a toffee.
   • If you prefer, you can also add the butter and spices only when the corn is cooked.
6. Grill the corn. Place each aluminum foil-wrapped corn on the cob on the grill. Close the grill and let it sit for about 15 to 20 minutes. Turn them over every now and then with pliers to prevent burning on one side.
   • You can check if the corn is cooked by poking a grain with a fork. It should be soft to the touch and clear moisture should come out.
7. Serve. Remove the corn from the grill with tongs or oven gloves. Remove the aluminum foil carefully; beware, it is hot! Serve the corn immediately.

Method 3 of 4: "Naked" grilled corn

1. Follow this recipe if you like a smoked flavor. If you grill the corn without its shell, it will not get as juicy as with the other methods, and there is a chance it will burn. But if you do it right, the corn kernels will get a lot of flavor from the grill, and you will get a sweet, caramelized smoky flavor.
   • This is one of the fastest methods of grilling corn.
2. Preheat the grill to medium heat. Medium heat is best for your first try. Once you know how it should be, you can also try it on higher heat, and you'll be done even faster.
3. Peel the corn. Remove the husks and threads. The wires will burn, so don't worry if you don't take everything out.
4. Grill until you see golden brown spots. Place the corn on a high rack to prevent blackening. Keep a close eye and turn the corn every now and then. The corn kernels will brighten in color and brown as they caramelize. The corn is ready when you see a lot of light brown flecks, but when most of it is still yellow.

Method 4 of 4: Recipes with butter and herbs

1. Make barbecue butter. For a delicious variation on regular butter, try making barbecue butter to serve with your grilled corn. It gives your perfectly grilled corn a delicious explosion of flavor and is sure to impress your guests. You need this:
   • 2 tablespoons of canola oil
   • 1/2 small red onion, chopped into pieces
   • 2 cloves of garlic, chopped into pieces
   • 2 teaspoons paprika
   • 1/2 teaspoon of cayenne pepper
   • 1 teaspoon of roasted cumin seeds
   • 1 tablespoon chili powder (Mexican spice mix)
   • 120 ml of water
   • 350 grams of unsalted butter, at room temperature
   • 1 teaspoon Worcestershire sauce
   • Salt and freshly ground black pepper
   • Add the oil to a medium saucepan and heat over high heat. When the oil is hot, add the onion and garlic and stir fry for 2 to 3 minutes, until soft. Then add all the spices and stir it well. Add the water to the pan and cook for a minute or two, until the mixture thickens. Remove the pan from the heat.
   • Mix the butter with the Worcestershire sauce and spice mixture in a blender or food processor until well blended. Add salt and pepper, put it in a small bowl and let it chill in the refrigerator for at least 30 minutes. The flavors can then develop. Take it out of the fridge ten minutes before you want to serve it.
2. Try lime mayonnaise butter. This lime mayonnaise butter will give your grilled corn a spicy twist that will keep your friends or family from getting enough. You need this:
   • 115 grams of unsalted butter, soft
   • 60 ml of mayonnaise
   • 1/2 teaspoon onion powder
   • The zest of 1 lime, grated
   • Slices of lime to serve
   • In a bowl or food processor, combine butter, mayonnaise, onion powder and lime zest. Put it in a small bowl and let it rest in the fridge for half an hour.
   • When the corn is cooked, grease the cobs thickly with the lime mayonnaise butter and serve with a wedge of lime.
3. Make herb butter. Herb butter is always delicious with grilled corn, and it is easy to make. You just have to put all the ingredients together in a food processor and mix until smooth. Then put it in a small bowl and let it chill in the fridge for 30 minutes before serving. Here are the ingredients:
   • 230 grams of unsalted butter, at room temperature
   • 1/4 cup of fresh herbs such as parsley, chives, or basil
   • 1 teaspoon of sea salt
   • Freshly ground black pepper
4. Try garlic chive butter. Garlic and butter go together perfectly, especially when served with grilled corn. Mash the following simple ingredients in a small bowl until well blended, and spread on the hot corn or other side dishes. Here are the ingredients:
   • 230 grams of butter, at room temperature
   • 2 tablespoons of fresh chives, finely chopped
   • 2 cloves of garlic, finely chopped
   • 1/2 teaspoon of sea salt

Tips

• If it is difficult to remove the threads, you can also cut them with scissors
• Consider growing your own corn and you will have the tastiest and freshest corn available!

Warnings

• Grilled corn is very hot. Do not open the flasks too quickly, or you will burn your fingers. First, hold them under a hot tap, so that they cool slightly.
• Do not soak the corn in water with salt or sugar. The corn will become tough and dry from that.

Necessities

• Grill
• Aluminium foil
• Big scale
• Tang
• Oven gloves