It is the end of summer and the time of year when fresh corn is appearing in stores, farmer’s markets and roadside veggie stands. Sweet yellow, the delicate white, and the yellow and white corn are all delicious and perfect for any summer barbecue, a tailgating party or a simple side dish. Learn How Grill Corn on the Cob for a delicious way to prepare fresh-picked corn.
Grilled Corn on the Cob
the taste of summer
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Why grill corn on the cob?
- Because it is fast and so easy to do.
- Grilling corn in the husk creates its own steam and leaves the corn tender.
- Grilling caramelizes the sugar in the corn and also adds a bit of smoky flavor.
How to pick a good ear of corn
- Of course, the best corn is the one that was just picked. That’s why I like to get my corn from farmer’s markets or roadside stands. More than likely the corn was picked that day.
- The silk tassel coming out of the top of the corn is the key to a fresh ear. Look for beautiful golden silk threads that are still moist. Once the corn silks turn black you may want to put the ear back.
- Look for nice green and moist corn husks that are wrapped around the corn. If they are drying up or brittle that means the corn is getting old.
- The corn should feel a bit soft when you touch the cob through the husk.
Please make sure to pin for later when you want to grill some corn.
Let’s talk about peeling back the corn husk to check the corn inside before you buy it. Well, I have a few words about this. Please don’t. Once the husk is pulled away from the corn the corn starts drying out. I have seen stacks of corn this way at the markets because the tops just didn’t look perfect. Honestly, now and then I get an ear that just grew funny or the kernels didn’t develop so that one wasn’t a keeper. Most corn is beautiful inside.
What about the brown and ugly tops of corn or that dreaded little worm? I am here to tell you the corn is still good. Simply cut off the top that’s not good. When I see a little worm in my corn I almost welcome it since that means the corn most likely isn’t covered with a nasty insecticide. It’s a good sign the corn is organic.
Do you have to soak the corn before grilling?
I never do. The thought is soaking the corn will make it so the husks don’t get charred during grilling, but I found the husks charred anyway. No soaking required.
Do you remove the husks before grilling?
No, I don’t even pull them back, having the husks around the ear of corn actually creates steam and that helps cook the corn and keeps it juicy.
Do you remove the corn silk before grilling?
I don’t remove the silk since I don’t pull the husks back. What is do is cut the corn silk off at the very top of the ear of corn since it will burn on the grill.
How to grill corn on the cob in the husk
- Heat the grill, I like a medium-high flame
- Snip off a little bit at the top of the corn so the long silks don’t burn on the grill
- Place the corn directly on the grill in its husk
- Cover and let cook for about 20 minutes. Turn the corn every 5 minutes to cook all sides.
- When done, remove the corn, let cool for a few minutes then pull away the husk and the silk.
- To remove the husk at the bottom of the corn cob either pull it off or cut the husk off at the end of the cob.
- Place the ears of corn on a platter and spread with butter and add a sprinkle of salt.
Quick Grilled Corn on the Cob
Different ways to cook corn on the cob
- Boil in water on the stove for 6 to 10 minutes
- Steam for 6 to 10 minutes
- Bake in the oven in foil for 30 minutes
- Microwave for about 5 to 8 minutes
- Instapot takes less than 5 minutes
The corn I am grilling today comes from my favorite farm stand in Sloughhouse, California. Davis Ranch is known far and wide for its corn that is aptly named Sloughhouse Corn. You know you are getting the freshest corn possible when you can see the corn being picked across the road from the stand, and the workers bagging up the just-picked corn for everyone to buy.
If you live near Sacramento make sure to visit the ranch. I hope wherever you live there is a farmer selling his delicious corn.
Other One Hot Oven farmer’s market recipes
Blue Lake green beans from the farmer’s market are used for Barbequed Green Beans. These beans are tender and braised in a tangy barbecue sauce with ham and onions. A delicious twist on regular green beans.
If you love pickles look for pickling cucumbers at the farmer’s market to make these Bread and Butter Pickles. They are sweet, tangy, crunchy, and delicious. If you haven’t made pickles give this recipe a try, it is very easy.
One of my all-time favorite desserts for summer is the super easy Grilled Cherry Pandowdy. Yes, grilling desserts is easy and you don’t have to heat up your kitchen. Try this recipe with your favorite fruits and see how easy it is to grill a dessert.
My favorite Weber grill
Now that you have some grilling inspiration let’s talk about the grill.
Do you need a grill? You might want to check this one out. I have always had pretty basic grills and they did ok but never got really hot. I will be honest we splurged on this Weber Grill and I am amazed at the difference in how hot it gets and how well it cooks any food I put on it. When we cook pizza we like it to put a pizza stone on the grill to get that brick oven flavor, that requires a hot grill, and to my delight, this Weber gets to 500 degrees.
By adjusting the burners I can also grill low and slow for brisket and ribs. I even make desserts on the grill. If you love to grill this Weber is one to keep in mind.
Let’s celebrate the fresh vegetables of summer.
Blessings to all,