Grilled BBQ Corn on the Cob

Here’s one of my favorites – grilled corn on the cob!  Having grown up on frozen corn and in the age of microwave steamers, discovering barbeque corn was one of the best surprises!  And now, it’s a staple of summer get togethers at my house.

There are really three main approaches to cooking corn on a BBQ.  The first is just to place shucked corn straight onto the grill, turning it periodically.  It tastes wonderful, but takes a particular pallet to want to eat the blacked kernels, and that certainly isn’t my kids! 

The second method, which works when you can’t find ears of corn fully in the husk, is to wrap the cobs in aluminum foil, and grill as below.  You’ll get a wonderful steamed effect, but less of the BBQ flavor.  There are plenty of great recipes out there, and cooking in foil lets you add other flavors, since the corn will cook in the juices in the foil.

But by far, my favorite is to cook the corn corn on the cob is directly in the husk.  It steams inside the husk and comes out sweet and juicy, with a wonderful natural flavor from the BBQ.  It’s a quick and easy side dish or afternoon treat, and even the picky eaters in my household love it!

To start, select fresh corn.  If you pull the silk back slightly at the top of the cob, the kernels should be plump and well developed.  Try to avoid shriveled kernels or cobs that have not grown all the way out to the tip.  The husk should look fresh, and not wilted or brown.

Preheat the barbeque to 450 degrees (F).  Most people will tell you to soak the cobs first so they don’t catch fire.  To be honest, the only time that’s ever happened was when I was taking pictures for this post, and I just blew it out and carried on as usual.  Besides, what’s life without a little adventure?  If you really need to soak them, about 20 minutes in water does the trick.

As a quick tip – the cooking husks do have a strong smell, so I recommend cooking and shucking the corn outdoors.

Grill the corn about 20 minutes, turn occasionally to cook it evening.  It’s a slow cooker effect, so there’s plenty leeway in the cooking time. You can check for done by pulling the silk back from the tip of the corn, and piercing the kernels with a knife or fork.

Shuck them carefully – the husk won’t hold much heat, but the cob stays hot for some time.  Serve with butter and salt, or for a special treat try flavored butter!