Perfect Grilled Corn on the Cob Recipe: A Chef's Secret to the Best Grilled Corn by Chef Gigi
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Want to know the secret to perfectly grilled corn on the cob? First of all, there's no need for aluminum foil when grilling corn. Instead, use the corn's natural husks to grill in. Corn husks will allow the smoke to permeate through and blanket the kernels with the smoldering characteristics we love from outdoor cooking and grilling – and it's really easy!
Here's how to make perfectly grilled corn on the cob to serve as your vegetable of choice, or as a delicious side dish with dinner. Grilled corn is perfect for summer potlucks and cookouts. Plus, corn is nutritious! Check out the health benefits of corn.
Cuisine: American
Prep Time: 10 minutes plus 30 minutes to soak
Cook Time: 10 to 15 minutes
Total Time: 50 to 55 minutes
Servings: 1
Ingredients
- corn on the cob, not husked
Optional Ingredients
- butter
- garlic
- fresh parsley or cilantro
- sea salt
- ground cumin
- Parmesan cheese
- ground cayenne
Here's how to make it:
- Place the ears of corn into a large pot of cold iced water and allow them to soak a minimum of 30 minutes.
- Dry the ears of corn and remove three or four outer layers of the husks, keeping the remaining layers intact to protect the corn as it cooks.
- Fresh grown corn is lined with long, thin, strands of silky threads running between the protective husks and the delicious fresh kernels. The silk needs to be removed before grilling. Gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. This can easily be done by using a dry paper towel to wipe them away. Don't worry if a few strands remain; the rest of the silk is easily removed after the corn husks are grilled. Save the few detached husks to tie the tips of the cob closed.
- With the corn exposed from the husk, this is a good time to add extra flavor. Combine your favorite flavor combinations with warm melted butter. My family loves butter, garlic, parsley with sea salt and cumin. Brush the warm flavored butter over the cold corn evenly. The butter will harden on the cold corn when applied, and when it melts the flavors will be infused.
- Regardless of what flavor combinations you use, spread it on thoroughly. Cover the exposed buttered corn with the remaining husks you pulled back and tie the tips with the husks you permanently removed.
- Grill over a medium to medium-high heat for 10 to 15 minutes. If cooking at a higher temperature, be careful not to burn off the husks and expose the corn. Grill the ears, turning every 2 to 3 minutes, to cook the kernels on all sides.
- For a savory umami flavor experience, try it fresh off the grill, dipped in melted butter, rolled in grated Parmesan cheese with a little sprinkle of cayenne pepper. Delicious! Store any leftover corn in an airtight container. Reheat as desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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