Looking for that Perfect Grilled Corn on the Cob? Fresh corn on the cob grilled to perfection, with its green husks still on and a partial stalk attached make for a easy side dish. Roasted on the grill wrapped in it’s own husk after soaked in salt water keep things simple.
I first start by carefully pulling down the husk to the base of the stalk as best you can. Then I pull off the silk threads and discard them. I then rinse under water to clean and wet the corn, sprinkle with some seasoning salt and carefully roll up the husk leaves to encase the corn.
MY LATEST VIDEOSUsing kitchen twine I tie up the end to keep sealed. Place the corn in the sink or container that can keep the corn covered with water that has 2 tablespoons of kosher salt added. Soak for at least 15 minutes. This will keep the husks and kitchen twine from burning on the grill. Prep the grill to get to 350°F.
Next grill on all sides for a total of 15 minutes for medium corn, 18 for larger. Remove from grill when done and discard the husks. Butter if desired and enjoy! I also like to add either Parmesan cheese or a squeeze of lime.
[…] around in the fridge I had lots of corn on the cob and I love to grill them, but decided on busting out that stack of recipes I wanted to try that I tore out of Bon Appetit […]
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
Depending on the size of the ear of corn, I grilled them after soaking with husks on for 15 to 18 minutes. My grill was at 350°F. I then removed the charred husks and ate off the cob. Feel free to cut the kernels off the cob. I do and have it in salads as well.