Corn is a staple in most kitchens, but grilling it can sometimes be tricky. This article will teach you how to grill corn three different ways and make yourself some tasty treats!
The “how to grill corn in foil” is a method that allows you to use aluminum foil as a cooking vessel. This method is good for grilling vegetables, meat, and other foods.
Let’s get some brilliant golden cobs on those grates in place of the burgers, dogs, and other grillables. Our three preferred methods for grilling corn!
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Yes, we can already smell the arrival of grilling season! Our warm, beautiful sky are filled with the swirls and aromas of all that delectable cuisine. I’m all in! Always.
But let’s get some brilliant golden cobs on those grates and move the burgers, dogs, and other grillables over (figuratively). You are in for a treat if you haven’t yet experienced the wonderful flavor of grilling your own fresh summer sweet corn. Here are many techniques, advice, and suggestions for grilling corn of various kinds!
Everything You Need To Grill Corn Is Here
Tips for Grilling Corn
Other Remedies and Advice
Let’s Define a Few Things First
Husk, silk, and cob, what? Before we do any magic, let’s discuss what each of them signifies.
- The whole corn on the cob! Corn silks, husk, cob, and corn are all combined into one mouthwatering little bundle.
- After you’ve had every last mouthwatering morsel, you’re left with the cob, which is the center, main, internal portion of the corn on the cob.
- Silk is the stringy, thread-like substance that adheres to maize between the husk and the kernels.
- Husk: The corn on the cob’s outer, green leaves that are joined to the cob’s base.
Ready? Move along!
Grilling corn in its husk is one approach.
- A wonderful little natural steaming tent for your corn may be made by pulling back the husks and removing as much of the silk as you can (don’t worry, any leftover pieces will burn off). Next, carefully fold the husks back up. You can also just throw on a full cob and shuck it completely after cooking, although that method is a bit messier and hotter.
- Whether or not to soak your corn is up for discussion, however it is said to assist provide moisture and stop the husk from burning. Warning: There will always be part of the husk that burns! However, the soft, cooked corn within will remain intact. If you decide to soak the corn, place the completely husked cobs in a basin of water for 15 to 20 minutes before grilling.
How to Get It Done
- Pull off as much silk as you can while gently folding back the husk on your corncobs (but leave it on). After the silk is taken out, gently fold the husks back up to make your adorable little steam tent. If you decide to do so, soak your corn.
- Bring the heat on your grill to medium-high (about 375-450 degrees F).
- Grill corn directly on the grates with the husks folded up for 20 to 22 minutes, moving occasionally to achieve equal charring all the way around the husk.
- When the kernels are tender and a vibrant golden yellow color with a few small char pieces peeking through the husk flaps, corn is said to be finished. YUM!
- While the corn has cooled sufficiently, you may either entirely remove the husk or pull it back to use it as a handle when serving. Optional little holders for corn.
The preparation is rather simple, and the result is the ideal balance of juicy kernels from husk-steaming and char taste from direct grill contact.
Second Approach: Grilling Corn in Foil
The most wet corn of all the techniques will be produced using this simple, hands-off procedure. Nevertheless, because the corn never comes into contact with the direct fire, you miss out on part of that beautiful smokey summer char taste. The preparation phase of the process also takes a little longer.
How to Get It Done
- Remove the corn’s husks and silks entirely. Completely enclose corn cobs in heavy-duty aluminum foil; if you prefer, you may also add some butter, olive oil, or other spice.
- Bring the heat on your grill to medium-high (about 375-450 degrees F).
- Directly place foiled corn on the grates. Grill for about 15 minutes, rotating once.
- Corn is finished when the kernels are tender and a brilliant golden color.
The corn will keep warmer for a longer period of time thanks to this procedure since you can just wrap it in foil and store it there until you’re ready to serve. Fantastic if you’re feeding a large crowd!
Grilling corn over open flames is Method 3.
Since you’re slamming those naked cobs directly on the grates, of course you’ll get the grilliest of grill tastes. Compared to the other two ways, this one will result in somewhat dryer corn, but the flavor—which is smokey, caramelized, and sweet-charred—CANNOT BE BEAT.
How to Get It Done
- Corn should have all of its husks and silks removed; any leftover silk will burn off.
- Bring the heat on your grill to medium-high (about 375-450 degrees F).
- Directly place corn on the grill grates, flipping every so often to ensure even cooking.
- When the corn is brilliant golden yellow and uniformly charred on all sides, it is said to be finished.
The corn cooks faster with this approach than with the others, and the taste of the smokey char is unmatched.
How To Cut A Corn Cob Off
Perhaps you don’t like eating corn directly off the cob, or perhaps you just recalled how delicious grilled fresh corn can be added to salads, salsas, pastas, and other dishes. In any case, you probably want to remove the kernels off the cob. Let’s begin:
- Using your favourite technique, grill corn.
- Grilled corn should be placed upright, largest flat side down, in a dish or bowl. ADDITIONAL ADVICE: To ensure that all of the corn kernels fall into the pan, place the corn in the middle of a bundt pan.
- Use a sharp knife to cut along the edges of the corncob starting as close to the base of the kernels as you can. Most of those golden grilled beauties will be collected in your dish or bundt pan, prepared for serving, however some of them may fly away eager to be free.
The Best Corn to Choose for Grilling
Always choose the freshest corn you can find. The ideal scenario would be to buy corn from a farm stand or farmer’s market, grill it that night, and then consume the starches that form as soon as the stalk is removed. But not everyone’s life is like that.
The following advice will help you purchase the freshest corn:
- Search for tightly packed, brilliant green husks that have a little dampness to them.
- Any husks with tiny brown holes should be avoided since they are an indication of insects.
- When pressed, corn should be solid all the way around (nothing squishy or parts that are clearly missing kernels).
- The corn silk that protrudes from the top ought to be light brown or golden and have a faintly pleasant aroma (avoid any that are dry, black or mushy).
Favorite Methods for Grilling Delicious and Simple Corn
All you really need for this is a grill and some corn (and maybe a frosty cool drink while you do it? ), but there are a few things we like to use if we want to really elevate the experience.
Grilling supplies for corn
BBQ with propane
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Fireplace Grill
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Corn Containers
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Cooking knife
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Grilled Corn Recipes (Flavor Inspiration!)
- Butter, salt, and pepper are traditional. Perfection.
- Classic But Elevated: Compound butter with fresh herbs, smoked flaky salt, and freshly cracked pepper, either handmade or flavored.
- Elote-style ingredients include mayo/sour cream, jalapenos, cotija cheese, and lime juice.
- Pesto-Style: Cover your corn with pesto, either homemade or purchased, then top with parmesan cheese shavings.
- Before grilling the corn, season it with salt & pepper and your preferred BBQ rub.
The Best Grilled Corn Recipes
Here are some of our favorite dishes using that sweet, sweet corn, in addition to just slathering the cob with butter and salt or even some fresh lime juice and salty cotija cheese!
What method of grilling corn do you prefer? What have we overlooked?
Viva la temporada, amici!
The “pioneer woman grilled corn on the cob in foil” is a great way to cook corn. It’s quick and easy, and it tastes delicious.
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