Grill Roasted Sweet Corn in the Husk Recipe
Our whole family loves sweet corn and summer is definitely the season when sweet corn is at its best. Fresh sweet corn - the fresher the better -is deliciously sweet and tasty. It is said that the fresher the corn on the cob, the better. The old adage is to pick your corn and run to an already boiling pot of water to cook it as fresh as possible. Obviously that isn't an alternative for everyone. And although boiling it is the most commonly used cooking style, it isn't the only choice for cooking corn on the cob. Roasting the corn on the charcoal or gas grill is a tasty alternative that makes a very nice presentation and doesn't heat up the kitchen. There are two alternatives - corn roasted in its own husk or corn put directly on the grill to give it a nice char. This recipe calls for the corn to be left in the husk.
How To Grill Corn on the Cob in The Husk
The first step is to soak the corn in cold water for 15-20 minutes. Cover the entire piece of corn including the husk with water. The wet husks will provide moisture so that the corn will actually steam and not cook too quickly. While the sweet corn is soaking, you should pre-heat your grill to 350F. Remove your corn from the water. Peel back the husks so you can carefully remove the silk tassels from the corn but leave the husks intact so you can use them to rewrap the corn. I take softened butter and apply it lightly to the corn. You can rewrap the husks around the corn at this point. I sometimes lightly sprinkle the corn with garlic or onion salt. If the husks don't stay around the corn, you can use kitchen string to close them at the tip of the corn cob. Be sure to soak the string in water. Cut the string short close to the knot so it doesn't burn.
Place the sweet corn over the direct heat to lightly char the ears. Turn them with tongs (about a minute on each side) so that the husks don't get overly burnt. I then put corn on the cob on an area of the grill where they get indirect heat or on an upper shelf so they cook slowly. Close the grill and cook for 15 minutes. Overcooking the corn will cause is to be mushy. Serve it immediately! Be sure to unwrap for your guests using oven mitts - the grilled corn on the cob will be hot.
Gas Grill Roasted Sweet Corn on the Cob
Instead of the same old boiled sweet corn on the cob try grilling.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Total Time: 36 mins
- Category: Cookout
- Cuisine: American
- Fresh sweet corn in husk
- Butter, softened
- Garlic salt or onion salt (optional)
- preheat the grill to 350F.
- Loosen the husk around the corn but do not remove.
- Place the corn in a pot of cold water (enough to cover corn). Let soak for 15 minutes.
- Remove corn from water. Peel back the husk to remove the silk.
- Apply the softened butter to the corn kernels.
- This is an optional step but lightly sprinkle the corn with garlic or onion salt.
- Rewrap the husks around the corn. If the husks don't stay around the corn, you can use kitchen string to close them at the tip of the corn.
- Place the corn over direct heat on the grill. Char the husks lightly using tongs to turn them (about a minute on each side).
- Put corn on an area of indirect heat or an upper grill shelf.
- Close grill and leave for about 15 minutes. Be careful - overcooking can cause the corn to be mushy.
- Serve immediately.