Questions about grilled corn...

curious1

Well-known member
I've not tried for years as I wasn't so successful the first time around. I'd like to try again and am confused about the different methods, removing husks and silk, removing just the silk and tying the husks back on, or soaking them and grilling them silk, husk and on.

I'm easily confused today, any favorite tried and true methods?

 
I'm a minimalist...

we buy local bi-color corn, with not so huge kernels.
I make an infused oil using olive oil, garlic, rosemary, pepper, maybe thyme, or whatever other herb strikes my fancy.
We shuck the corn the same way we would if we were going to boil it, brush liberally with the infused oil and place on a hot grill. Turn frequently so it browns evenly, and in 7 minutes or so, it's ready to eat.
Serve with whatever remaining oil to brush on instead of using butter.

 
I always pull the husks back without tearing them off, remove the silks, then

re-cover with the husks, soak them in cold water for 3 or 4 hours, then drain and put them on the hot grill in the wet husks. I suppose you could say they just get steamed this way, but we do love the flavor. Even with the soaking, the husks eventually brown up (but don't burn to a crisp)...we just love them this way but I'm sure it's not the only way to do them. It's always worked for us because the corn takes on a luscious smokey flavor, I suppose from the browned husks.

 
Even more minimalist...

Pick the ear of corn off the stalk. Place on hot grill for about 10-15 minutes, turning to cook evenly. The browned husks slip off with the silks. Silks literally fall off after they've been cooked. Add butter and salt.

I do Judy's method when I'm making roasted corn salsa because I like to char the kernels a bit.

 
Never boil again!

We did soak our "just picked" (from the grocery store and in the fridge for 2 days) ears of corn in water for about an hour before placing them unmolested onto the hot grill. Hubby turned them once about halfway through 15 minutes cooking time and they were perfectly medium rare! My mom and I easily peeled the husks which weren't too brown because of the soaking. The silk did indeed fall off the hot corn with a fast swipe of the hand. Mom and I buttered the ears at the grill and placed the tray of covered corn into the warming oven while the hamburgers cooked.

Thank-you for changing my life! Colleen

 
See? Three different methods. Last night we did the naked ears on

the grill ala Judy, except I used a sage, garlic and parsley butter for the mop. Very good, but a bit drier than the boiled ears, although it may have been the corn. If the corn stays in the stores for a while, I'm going to try the other methods. Thanks to everyone.

 
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