Sweet, fresh corn is a popular addition to summer salads, soups, and pastas. To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil. Bake for about 20 to 25 minutes and unwrap.
A flavored butter is an easy way to add more taste to your dish. To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board. Using a sharp knife, cut straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer meal.
The key to the best grilled corn on the cob is getting the freshest corn possible. Look for ears of corn during the peak summer months with tight husks and tassels that are light golden in color . Sweet, fresh corn is so juicy and delicious, you don't even need to cook it! But throw it on the grill and you have a BBQ side that goes with just about any weeknight dinner. When it comes to grilled corn on the cob, there are a few different techniques.
You can grill it in the husk, out of the husk, over direct heat, or on a covered grill—each way of grilling corn will produce slightly different results . Our method for grilling corn on the cob is a hybrid approach—with some husks peeled and some left on. It's quick, easy, and comes out perfect every time. Learn how to cook corn on the grill below. In the husk – In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred. I pull the husks of the corn back, leaving them attached at the base, and remove the silk.
Then, I pull the husks back up and soak the corn in the husks for 10 minutes. I choose this method when I'm craving really juicy, sweet grilled corn on the cob, and I'm not as concerned about the char. There are few things that scream "SUMMER" like grilled corn on the cob.
I do mine a little differntly than this however, and it is fantastic! First of all, DO NOT remove the husks - they are vital to the flavor and cooking process. Only peel a little bit back to make sure you do not have a bad one.
You can tear off any long silk that is sticking out, but do not worry about the ones inside . Put the corn in a cooler or bucket large enough to hold them all and completely cover with clean water. Allow them to soak for at least an hour or up to several hours and keep turning them because they float. When it comes time to cook, quickly drain the excess water out the tops and put them on a hot grill for approximately 30 minutes.
Be sure to turn them every 5 minutes or so and rotate them around the grill too. The husks will burn and some may even catch on fire - this is normal. Remove any husks that fall off. The corn itself will not burn because it is being steamed from the inside due to the soaking .
Also, do not put directly on hot coals - this will surely cause burn spots. Once the husks are mostly all blackened, remove from grill, and husk. Season to taste with butter, salt, pepper, or whatever you like. But nothing is more classic than grilled corn on the cob. It's smoky, sweet, and bursting with fresh flavor.
Serve it simply with a smear of butter and sprinkle of salt, or opt for something a little more exciting, like the garlic-chive butter in this recipe. Either way, you'll love how easy it can be to grill corn on the cob with this foolproof method. Straight on the grill – Choose this method if you're all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels won't be quite as juicy – they'll lose some of their moisture to the hot grill grates.
However, they'll be nicely charred and full of smoky flavor. This method is also great if you're short on time. With no soaking required, the grilled corn cooks up in minutes. You can grill corn with the husks on. You can strip the husks partly off, remove the silks and re-wrap the ears, then grill. You can soak the corn in cool water before grilling.
I blanch, occasionally following the lead of the celebrity chef Bobby Flay, who adds a cup of milk to his blanching liquid. "I have no idea why I do it," he said. "It's like adding corks to the liquid when you're poaching octopus. But it's a foolproof way to get perfect corn." Serve with butter, as in this recipe, or dab with mayonnaise and sprinkle with cotija cheese.
It's not really summer until we're in the backyard, icy cold beer in hand, cooking corn on the grill! It's a feeling as sweet as midsummer sweet corn itself! Preheat grill to high; lightly oil grates. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika.
The charring adds a smoky flavor to the sweet corn, which I love, and I find little need for adding other flavors. The smoky charring, heat from the Aleppo and citrus all combine perfectly for a mouth-watering snack. Some recipes call for removing the husks entirely, but I suggest you resist the urge. To me, the best way to grill corn is in the husk. There's no need to remove the silks before grilling, simply pull them back with the corn husks afterward.
The husks act as a natural protective barrier between the corn and the grill, keeping the kernels tender and juicy. Making grilled corn on the cob is probably the easiest summer recipe you can make. First, preheat the grill to high , and grill for about 6-8 minutes, turning occasionally until nicely charred and cooked through. Spread butter on top and season with salt to taste.
There is no need to boil, soak or steam the corn before grilling. It is not wrong to do that, but if you're after the sweet, perfectly smoky, charred ear of corn, you should skip the boiling. Once the husk is removed, the corn goes directly over the open flame! You can use either a gas burner on the stove or an outside grill, whatever is easiest and accessible to you. And if you don't have a grill, you can also use a grill pan. Once you have pulled back all of the husks, spread the spiced butter spread onto the corn on all sides.
Put them back on the grill for just a minute or two to cook the spices into the corn, rotating to get all sides of the grilled corn on the cob. The blend of chili powder and spices with the buttery flavor of Land O'Lakes on the sweet corn is out of this world. We use the squeeze butter in two ways for this corn recipe. First, we create an easy spiced spread to put on the corn.
Just squeeze about half a cup of the Land O'Lakes into a bowl. Stir in chili powder, a little cumin, garlic powder, salt and a pinch of cayenne. Just wait until you spread it on the roasted corn. For those who want more char, shucking the corn first, per our Basic Grilled Sweet Corn recipe, is the only way to go. If you didn't season them first, roll them in butter and spices hot off the grill, and bite into a perfectly juicy taste of summer. Just trim off any tangled, discolored silk at the top of the ears before you place them on the grate over direct medium to high heat.
Let them cook for 15 to 20 minutes, turning occasionally, then cool enough to handle and strip off the blackened husk and silk. Roll your corn in butter and seasoning and enjoy. Grilled corn on the cob is the easiest recipe to throw on the grill this summer. Top it off with butter and salt for a classic that you won't be able to get enough of. This quick side dish is perfect for a summer picnic or bbq outside, or when you want to take dinner inside when it's just too hot outside. A simple, rustic recipe for buttery-spiced grilled corn on the cob.
Prepared in the husk, this grilled corn recipe is perfect for cook-outs. Topped with fresh lime, cotija cheese, and cilantro for a Mexican-inspired flavor. Summer is definitely the best time of the year to enjoy fresh, in-season corn, and we can't get enough of it. Though you can prepare it in a variety of ways, this is by far one of our favorites. Plus, there's no cleanup, since you can roast the corn directly on the oven rack, so you won't have to wash any pots or pans, which is an added bonus. Roasting the corn in their husks results in the best texture and brings out the kernels' signature sweetness.
This method is extremely fail-proof, and your family and friends are going to love it. For this simplified recipe, you husk the corn by completely removing the husks. But some people swear by leaving the husks on for grilling. If you prefer this, husk the corn enough to remove all the hairs, then replace the husk (don't rip it off the end, just peel it back).
If using this method, you can also soak them in water for a few minutes before grilling. Remove the ears from the grill and cool for five minutes. Then you should be able to easily pull back the husks and silk. Use a clean kitchen towel to wipe away any unwanted silk or charred husk flakes.
Spread grilled corn with butter, sprinkle with salt. Slowly rotate corn cob in hand while squeezing onto it one quarter of the lime. Continue rotating while sprinkling it with the cilantro, jalapeño, cotija, and chili powder.
Use leftover ingredients, cotija, cilantro etc. for grilled tacos. If you decide to soak, place the whole cobs in a pot of cold water for approximately 20 minutes. Be sure the ears are completely covered with water . This will provide extra moisture for cooking and will steam the corn kernels inside the aluminum foil.
Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil.
Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Using tongs, place the corn cobs back on the grill. Close the grill and cook for about 5 minutes, rotating the corn halfway to achieve some grill marks on each side. Remove the corn from the grill, slather with butter and sprinkle with salt , and serve. We often just eat our grilled corn plain, but there are so many ways to jazz it up with more flavor! In this recipe, I use lime and Aleppo pepper to add tang and heat to the perfectly charred corn.
You can even add a bit of feta or some fresh herbs on top. Remove the corn husk and silks and preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with desired toppings. It's crisp and juicy, sweet and smoky, and so darn easy to make.
Below, I'm sharing two simple methods for how to grill corn on the cob, as well as tasty ideas for seasoning it. Have fun experimenting with different sauces, spices, and herbs on your corn, or stick with good old butter, salt, and pepper! When it comes to peak-season grilled corn on the cob, you really can't go wrong. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Add grilled corn to the list of summer vacation meal traditions. Enlist the dinner crowd to husk, soak, and grill the corn in anticipation of its sweet, smoky flavor. For this Mexican grilled corn recipe, I do remove the husks before grilling.
