Happy Tuesday! It’s the second week of my new weekly ‘How To’ Tuesday posts, and this week we’re talking about how to grill corn on the cob.
There are a number of ways to cook corn, but as someone who lives in a state where -20 degree temps and feet of snow are a very real possibility a number of months out of the year, I am a firm believer in taking advantage of that grilling time when you can, and grilled corn is my favorite.
Now, full disclosure, I decided to pull the husks back but not detach them from the corn when grilling, but I recommend you to take them all the way off.
Why did I leave them on? Well to be completely honest I’d seen some great pictures of corn on the cob with the beautifully charred husks and decided to give it a try. One grill fire and two less husks later I was picking up pieces of burnt husk from all over the grill and it was a nightmare. So lesson learned. If you want to keep it easy and clean, just take the husks off 🙂
I talked about my love for grilled corn on the cob when I made my Grilled Corn & Edamame Red Wine Salad. Corn is so amazing sautéed as well, but there is something about the charred crispness of those kernels on the grill that makes grilled corn my absolute favorite.
In addition to tasting great, it’s easy! A quick turn a couple times for 10-12 minutes and you’re freshly grilled corn is finished.
Top it off with butter, herbs, spices, or any other fun toppings and enjoy!
How do you prefer to cook your corn on the cob?
Serves 1 ear
10 minPrep Time
15 minCook Time
25 minTotal Time
- 4 ears of corn
- Preheat your grill to approximately 500 degrees
- Peel back the husks and tear them off, cleaning the corn free of any strands of husk.
- Grill for approximately 15 minutes, turning every couple minutes.