Grilled Corn on the Cob
Grilled corn on the cob is easy and perfect for every summer barbecue. With foil, butter, salt, and a little pepper, the corn will be perfectly tender and sweet.
Grilled corn on the cob is easy and perfect for every summer barbecue. With foil, butter, salt, and a little pepper, the corn will be perfectly tender and sweet.
The corn was excellent...sweet and juicy. For some of you who had trouble getting your corn done quick enough,here's a hint that applies to any food that's wrapped in foil. In this case, wrap the corn-on-the-cob with the shiny side in. This keeps the heat in and helps to cook faster. With the shiny side out, the foil is reflecting more of the heat...so longer cooking time.Read More
The corn was excellent...sweet and juicy. For some of you who had trouble getting your corn done quick enough,here's a hint that applies to any food that's wrapped in foil. In this case, wrap the corn-on-the-cob with the shiny side in. This keeps the heat in and helps to cook faster. With the shiny side out, the foil is reflecting more of the heat...so longer cooking time.
Everyone when rating this review actually talks about a completely different method of cooking the corn, and then gives it 5 stars. I don't get it. I'm reviewing this exact recipe. I didn't soak the corn. I didn't do anything. I peeled the husks back, put butter and salt on it, wrapped them in foil, and grilled. The corn was EXCELLENT. Seriously. Delicious. This recipe is great exactly as is.
I took off the silk of the corn and submerged the corn (with the shuck still on) in water for a couple of hours. I then pulled back the shuck just enough to brush on some melted butter with seasoned salt. I put the shuck back over the corn and covered it tightly with foil( shiny side facing in) I put it on the pit for 40 to 45 min. turning every 5 min. and it turned out very tender. Everyone loved it.
I followed the advise of the other reviews and soaked the corn in water with the husks on for an hour then grilled them for 1/2 hour, turning every 5 mins. they turned out PERFECT. but had nothing to do with the original recipe.
This was my favorite item at our cookout yesterday. After taking the silk off the corn (with the husks still attached) soak them in cold water for a couple hours; then you won't have to wrap them in foil but can cook them directly on the grill. YUM!
Nice smoky flavour...Yummy. Just remember to put the shiny side of the foil on the inside.
I love corn on the cob, but it is even better this way.
For people who haven't experienced grilled corn on the cob, you can throw corn on the grill after doing nothing. I cut the straggly silks off neatly so they don't flame up but IMHO once you open up the husk it's impossible to seal it back and you then have to treat it in some way by soaking or wrapping. Plain grilled corn on the cob is sweeter due to carmelization and concentration of the sugars. To us the whole idea of grilling the corn is to have a different flavor than boiled and we love the sweet browned flavor. Leaving the husk sealed allows the steam to form and the silks hold enough natural moisture to steam and protect the corn from burning. I've found that a lot of people think that you have to open up and treat the corn somehow or it won't turn out well, but you can do nothing and the corn will be delicious.
This was great! I soaked the corn in water, left the silk & husks intact, and didn't add anything to the corn as suggested by others. **I don't know if anyone's mentioned this, but if you are going to soak the corn you can just put the ears in a bag, fill with water, expel air, and tie the bag. That way you don't have to worry about turning the corn or trying to weigh down the floating ears. Everyone in my family loved this corn!
I think the absolute BEST way to make corn on the cob is to wrap the entire cob -- silk, husk, and all -- in tin foil and then place on the top rack of your barbecue for 20-30 minutes, rotating at least once. The husks and silk come off so easily this way and the corn turns out perfect EVERY SINGLE TIME -- even without butter!
I have always grilled my corn. Unless you feel the need, there is no reason to peel the corn and add the butter. Simply soak the corn in water for a few minutes and grill. This is a huge time saver. Add the butter after the corn is cooked and husked. I did this for a luncheon and I was shocked by the number of people who thought this was a "new" technique. Grillen' ears as we call them are quick, easy and hard to beat.
This is a well known recipe for corn and it will give you great results. But to all the people who are cautioning about the necessity of wrapping the foil shiny side in- this is an urban legend. Per Reynolds Aluminum, "It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it."
Unnecessary work. Soak unhusked corn for at least an hour as Wharton41 said, grill 20 to 30 minutes, peel husks back, leaving them as a handle. Using a tall glass jar filled with hot water and topped with a stick of butter, dip corn - the melted butter floats and will easily butter the corn as you pull it back up. This is fast, simple, and you can add another stick of butter when needed, re-warming the jar of water on the grill if necessary. A gallon sized pickle jar is ideal. Leaving the silk on as you cook the corn, by the way, heightens the corn flavor.
These were great! Super simple. Next time I'll let the corn soak in sugar water to amp the sweetness of the corn. I grilled the corn without foil in the corn shucks. I would also recommend shucking the corn outside after grilling with tongs (so you don't burn your hands) and so the charred pieces don't get all over your kitchen! Another reviewer was right, the corn silk comes right off easily after grilling! Thanks for the great recipe!
I used the advice of other reviewers as this was our first time grilling corn. We soaked it and removed the silk and left it in the husk. It came out OK. I think we left it on the grill too long and will have to try it again. It was a nice change from boiled corn on the cob.
I used this recipe for my cookout during the 4th of July weekend. The only changes I made was that I slightly melted the butter and added Zatarain's Creole Seasoning, minced garlic, seasoned salt and a hint of dried parsley, brushed butter onto the ears of corn and wrapped them in aluminum foil. Cooked them on the grill for about 30 minutes-and had some of most delicious grilled corn I'd ever prepared. Thank you, Sue. I'll be definately making this again.
I prefer to cook on the grill while the corn is still in the husks. I trim all the husks with a scissor to get off excess silk and husk leaves. I heat the grill and put a dozen or so. turn them frequently cooking for 20 minutes. Then I put them in a styrofoam cooler near the grill and proceed to cook the main meal(usually marinated chicken pieces) They continue to steam in the cooler and stay warm a long time. remove husks just before eating!
The end product was definitely worth 5 stars, but I changed the cooking method slightly, so I'm not entirely sure this is a fair review. :) The cook time listed in the recipe was PERFECT. We don't have a gas grill, and were using a charcoal alternative flame disk, but 30 minutes was just right for 2 ears of corn. I followed other reviewers' suggestions and just cooked the corn as-is. I didn't remove the silk first. I did not follow others' suggestions to soak the corn in water first, though. It didn't need it. After 30 minutes, the corn was tender--perfect, in fact! The husks and silk peeled off very easily. I then brushed the corn all over with melted butter, and sprinkled pepper on them. I love corn on the cob, and this was the best I've had! My husband said it wasn't bad--high praise indeed from someone who dislikes corn on the cob! This will be the only way I cook corn on the cob from now on.
My family and I love grilled corn in the summer. We however do it a little differently. After soaking the corn and removing the silk, we peel the husks down but do not detatch them from the ear. Then we slather each ear of corn with butter, sea salt, and fresh squeezedliene juice from 1/2 lime. Then the husks are pulled back over the corn & grilled directly on the grill. When they are done, just peel back the husks and hold the stalk to eat. Delicious!
Stopped on Saturday afternoon & bought some freshly picked corn. I let it soak overnight in just alittle bit of water & ice, left in our cooler. It was unreal how easy it was to remove the silk off the cob the following afternoon. I smeared aprox. 1/2 Tbl. butter to each ear and alttle salt and pepper, before grilling and didn't need to add anything after but a bit more salt. I grilled each for the full 1/2 hour, turning twice. I can't remember having such wonderful corn in years!!
i always make corn like this during the summer. the options are so endless. somedays i'll add garlic and oregano to the buttered ears.. other days i'll add some cajun seasoning. its really good to also remove the corn after its done, putting it in a bowl and adding a tad more butter. the kids love it either way! i'd say we eat it a couple times at least!
I was taught by my Grandaddy when they still had Ice Boxes! He'd put his fresh picked corn in the ice box for a couple of hours, start a fire in the fire pit, and throw enough ears of corn on for everyone. He never soaked them in water nor peel the husk and remove the silk (part of the corn, he'd say, adds to the flavor) but keep rolling them around on the grill every five minutes or so... yes, some of the outer husks will burn. Keep turning and cooking for 30 to 45 minutes. Take them off the grill, let sit for about 5 minutes, then wrap them in a dishtowel and snap off the stalk part first and de-husk. The silk and husk just dropped off! Butter and salt to taste and mmm-mmm good!
The very first review is right on the button on this one. In fact the silk comes off easier after it is cooked. We use the husk as a handle for eating. Nothing better than charcoaled corn on the cob with butter and a bit of salt. Yum yum.
I couldn't really tell the difference between this and corn cooked on the stove. Next time I grill corn, I won't wrap it up so much that the taste of the BBQ can flavor the corn.
We love grilling corn. Instead of the foil, after cleaning the ears of the silk I wrap the husks back up around the ear and tie them off with some thread. Then I soak the ears in water for 30 minutes, this prevents the husks from burning and place them right on the grill. I don't use the foil ( or the butter at this time).
Mom specifically wanted me to get online and rate this as excellent! Not sure why we never thought of it before-such a simple concept. But the corn turned out awesome! And I love the way it comes loose from the cob so easily when you bite-like it's just waiting to pop in your mouth! Must be a grill thing... :)
Very good stuff! I did not grill the corn in the husks. I shucked each ear, sprinkled them with garlic salt, and put each ear into a foil packet with some water. They were nice and tender after 30-40 minutes.
The best corn on the cob grilled my family have ever had...the corn was the highlight of the bbq & I am a great bbq'er LOL but simple & easy to do...I did soak the corn in water with husks on & placed indirectly above the heat on the grill...allowed them to cook & turning every so often...very good..thanks for the recipe! (I thought I had done a review...I did these for the fourth of July)
you definitely want to peel back the husks beforehand, unless you're the kind of person who would enjoy finding a corn borer on your food after grilling.
I followed the directions exactly as written, making sure to turn the shiny side of the foil in towards the corn. This was delicious!! It only took 30 minutes on the grill, and it was so sweet and tender. I definitely recommend this recipe, just as it's written!
An awful lot of work for absolutely zero effect on the flavor of the corn, even though I followed the recipe precisely after soaking the ears. I won't make this again.
You don't need to soad the corn before cooking with the husks on. I never do. I put the cobs on the grill as is and they come out fresh and tasty!
This was great!! To make my life easier I took off the husk and silk and wrapped the corn in a foil packet, added a pat of butter, season all and pepper.
The review saying to soak it and cook it with the husks on was super helpful. Had the family over and everybody wanted more grilled corn on the cob. Great stuff.
This is a good way to do corn if you can't soak the husks in water. This works really well, perfect timing and everything. I cut the butter down to like half of that.
We have tried this several times with the husks on, but found it hard to get the silk out without soaking the corn which can lead to the corn popping, oddly enough. Now we shuck the corn, baste it with homemade garlic infused olive oil we make ourselves and a bit of mashed roasted garlic, fresh ground/cracked pepper, sea salt flakes(our personal kinds are red, pink and black salts), and pop them on the grill at medium heat until they start to caramelize and the corn lets off this amazing aroma. we also use the garlic infused olive oil(we make a few batches every 2-3 months since it gets used in salads, chicken with fresh lemon and/or lime juice(the best chicken ever with a bit of brown sugar for browning), and on the ourside of sweet potatoes pricked and wrapped in foil and baked on the grill. The oil also makes a great dressing for a corn, black bean, tomato, and any other veggie you might have around in the fridge with a good grain like a wheat berry or lentils for those that are gluten free. We usually do a dozen ears, and what does not get eaten either gets frozen or made into a salad for dinner the next day or thrown into corn bread. it makes the BEST cornbread ever!
Mixed pepper and garlic salt with the butter and spread over corn before wrapping back up. Could have been a bit more done in the time we gave it which was more than stated. But could have been our fire and position on it too. Will do this way again.
I've always boiled my corn, but I've heard that grilled corn is so much better, and boy was it ever! I followed the recipe exactly as given, although after pulling the husks down I did give the corn a quick rinse under the tap. The corn turned out sweet, tender and moist with loads of flavour. Never going to be boiling my corn again. To those soaking their corn in water, it's not necessary, just do as the recipe says and wrap the cobs in foil, no burning or charring.
30 minutes was too long- burned it
This is a great recipe but I made a few changes that turned out well. I didn't peal the husks back all the way. I just pulled out the silk. I soaked the corn for 30 min in a bath of water and added 1/2 cup of sea salt. It made it a bit sweet and salty at the same time. There is no need to wrap the corn in foil with this method. Put it right on the grill turning every few minutes depending on the heat of your grill. We have a cheap grill so we turned often so the corn did not burn. I grilled for about 30 mins and the corn was perfect but again, my grill cooks differently. My recommendation: add sea salt to the water bath.
Very easy and great tasting. The only thing I did differently was I soaked the corn before I cooked them to keep them moist.
Best way to prepare corn..EVER. I make corn on the cob quite often (at least once/wk) in the summer here in Buffalo, NY. Our local corn is the best & this is the easiest & tastiest way to prepare it. It was delicious. Better than boiling or microwaving. This will be my go-to method from now on. Thank you.
Tip: When soaking your corn, add one cup of milk to your water. (one cup milk per gallon water) This will seriously enhance the sweetness of your corn. There's no need for tin foil if you've properly soaked / drenched your corn for at least one hour and can turn your corn every five minutes with husks on. Another tip: If your lazy or just too hungry to wait and don't care to boil or grill your corn on the cob, try this. Husk off, wrap your corn in two (one will work, two is better) whole milk soaked paper towels (fully wrapped) and microwave for four minutes. Its just as delicious AND OH SO SWEET!
my entire family loves this recipe. i remove the husk along with the silk and wrap each ear of corn in heavy foil, after adding the butter and salt and pepper. once the foil begins to char, i turn it. comes out perfect every time!
Easiest recipe! And a time and energy saver too! Before when we'd BBQ, one of us would be inside boiling the corn but with this recipe, you can do the corn at the same time you're doing your steaks and burgers. The corn came out beautifully - I've experimented with different kinds of butter for an extra kick, herbed butter, garlic butter, horseradish butter, wasabi butter, it comes out perfect everytime.
Great! I've done this for years. I pulled off the silk, then let the corn soak in water for about an hour. I didn't put butter on before grilling [forgot] but afterwards, with alot of salt. YUM!
As written, wrapping the corn in foil with butter and cooking for approx. 30 min. will eventually cook the corn & cooking it this way is sort of a novelty. However, we had a large batch of sweet corn, some of which we grilled following this recipe and the rest that didn't fit on the grill, we boiled for 3-5 min. in the traditional way. We found that the same sweet corn cooked quickly in boiling water was much sweeter & had more flavor. So I would only recommend cooking corn on the grill if you have plain old corn...don't grill it this way if you want to preserve the flavor of sweet corn.
It seemed like a lot more work then the usual ole' boiling method. The taste was there, but I don't think it surpassed boiled, buttered, and salted corn on the cob. I do love corn no matter which way you cook it!
Made this two different ways: the way it was written, and the other time made it using others' tips, such as leaving on the husks, no butter, even no foil. The result: no comparison- make it the way it is written! It is outstanding, and I can't wait to make it again and again.
This is good but try it with Olive Oil instead of the butter! Makes ya think your at the state fair eating roasted corn!
My boyfriend made corn this way, and it was better than mine (I usually soak in water and grill in husk without foil.) I feel like this was juicier and more tender. I was looking for "his" method and found this - thanks! A note to other reviewers about the foil: It DOES NOT MATTER if you have the shiny or dull side in. This is an old myth. Reynolds states this on their website. Neither side reflects or holds in heat better. The only time the side matters is if you are using the non-stick foil.
I happened to try this recipe EXACTLY as it is written and you know what? IT WAS GREAT!
I used creole seasoning instead of salt & added minced, roasted garlic. Topped it w/ some grated parmesan cheese after I plated it. It was really good now...can't wait to have it again when fresh corn is real sweet. Thansk for the recipe!
I give this only 4 stars because i took into consideration other peoples reviews on soaking the corn, i soaked the ears about 30 mins, then placed them on the grill inside their husks(cleaned of silk) dry without any butter or anything, for 30 mins, and they turned out tremendous, tender,perfectly done, and added the butter and salt and pepper after to taste. Is definitely easier then boiling and microwaving doesn't comeout nearly this good..thanks for the recipe,..will be using all summer.
You would think that we invented grilling corn the way our guests ranted and raved about the corn on the cob that we cooked this way. We served it at 3 different dinner parties this summer, all to outstanding reviews.
This worked fine for last minute corn on the grill. i do prefer to soak first, but didnt' have time and it was fine. I grilled first with just husks and then covered with foil the next 20 mins after husks started burning. Mostly on this recipe to get grill time. Thanks for submitting.
My entire family loves corn prepared this way! The sweet corn with a little salt, pepper and butter is so good. The texture is perfect when grilled. We will enjoy this as often as possible while summer sweet corn is available. Thanks for sharing!
Loved this!! Don't be shy when prepping the corn! Liberally add the butter, salt, and pepper because alot of it was absorbed into the corn husks.
I make this corn everytime we grill out. My family can't get enough of it. I use frozen extra sweet corn on the cob and add minced garlic before wrapping it. It is the absolute best!
Seems everyone has a slightly different way of cooking corn. I do as well. I soak my corn in water for 1-2 hours, place the husk right on the BBQ over medium heat - high. Rotate 1/4 turn every 5 minutes. After 20 minutes the corn is done. You can continue to leave on the BBQ rotating every 5 minutes for another 1/2 hour or pull from the BBQ and leave in the husk until you wish to eat. The corn steams in the husk, hard to over cook and the husk will keep the corn hot for an hour or so. A bit of a mess to husk after, but the corn comes out perfect every time.
My family has been cooking corn on the cob this way for years. The only variation, is that we soak our corn (husks on) in water for a few hours first. Then wrap them in foil and grill. Perfect every time!
I don't know why there are so many negative responses due to the removal of the husks, since the recipe does not call for that. It is delicious and a great recipe on the grill and you can adjust the seasonings to your taste. Thanks.
Simple, Easy, and Great Tasting!
I didn't think this was anything special. I still prefer the basic sugared water method. Thanks anyway.
This was very good. I used a Morton brand seasoning blend, Nature's Seasons, instead of salt & pepper. I have never grilled corn before, and now I will never make it any other way! I plan to check out some other grilled corn recipes, but I would do this one again. Thank you!
Very easy! I prepared this the day before a cookout and it was quickly grilled and tasty the next day.
I agree with Sue, DELICIOUS! The corn was very tender. Thanks!!
Yummy. Only change I made was to use some lemon pepper. Kids loved and so simple.
I LOVE this recipe.... I've made it multiple times and it always turns out perfect. I generally add more seasoning such as garlic salt or cayenne pepper. MMMMMMM.
I cooked these in the foil, but I wanted the caramelized color on my kernels, so I gave them a quick sear as the rest of my food was finishing. Such an simple, delicious way to enjoy summer corn. I can't wait for my garden to yield some a crop just for me!
You simply can't go wrong w/ grilling corn on the cob. I used a heavy duty foil to prevent my corn from charring.
I tried this recipe, followed the instructions and the corn turned out great!!!! It tastes just like the roasted corn at the Ohio State Fair. My family loved the roasted corn flavor!!! I don't think you need to change a thing about it. It will be difficult for me to go back to boiling/blanching the corn from now on.
I also tink this ,iis great but I learned a trick from a chef at a tailgaiting party in White Sox Park. Leave the husks alone and soak but...in sugar water overnight. Drain and then grill for 30 min. It was incredible, when you add some salt and butter it is awesome! Try It.
The husks do add a lot of flavor that you just can't get from aluminum foil. I have a tip if you don't have time for soaking. Slip in some crushed ice under the husks.
One of my mom's secrets to sweet corn is add sugar to the water. Very good, but I don't remove the silk. Soak in ice water for an hour.
Turned out great! I didn't put in water or anything, but had to cook for about 40 minutes.
it was very good because the butter and salt and pepper cooked into the corn it was delicious
I have to say my recipe for grilled corn is even easier than this one. It isn't necessary to remove the silk prior to grilling. leave the silk and husk on a grill. The moisture in the sillk and husk steams the corn to perfection and you just peel it all off together when it's done grilling. I think it actually comes off easier with the husks than it does separately. Only downside is that you don't get much caramelization on the kernels (my husband's favorite part).
Great way to prepare corn and utilize a hot grill. I made the recipe exactly as written and it was delicious. We grilled burgers and put the corn on at the same time. Both were finished cooking in 30 minutes. We will be using this recipe a few more times during the corn season. Thanks Sueteitsma for sharing your recipe.
My daughter had a lot of fun making these for our cookout(with more than a tablespoon of butter) Dad grilled them and they were a big crowd pleaser.
easy and delicious! i soak mine in water 30 min. (seems to make it juicy) before going on grill. and have also substituted butter with mayo, adding sprinkle of chili powder. never boil corn again:)
We really enjoyed this grilled corn recipe. However, I did remove the husks and silk, double wrapped the ears in foil, and grilled on indirect heat.
Was OK. Thought the corn was a little bland and spots burned.
Came out perfectly! Didn't alter anything. Cooked in 30 minutes as the directions called for. We are going to try with herb butter next time...and go from there! Thank you for the recipe!
good, but no better than boiled corn.
Delicious simple recipe... You don't *have* to remove the silk first if you're lazy like me. And according to Reynold's Wrap, it doesn't make any difference if the shiny side is in or out.
My husband made this today to go along with grilled burgers, and it was simply delish!!!
I never husk, nor remove any silks. Just fill the sink with cold water - add corn & weight down with a plate. By the time everything else is prepped for the grill, the corn is ready as well. After about 25 min., turning whenever I think of it - I remove from grill and yank on any silks that didn't burn away. I agree they will stay nice and hot for a good 30 min. - and when I turn down the husks, I leave them on for our 'handle.' Kids especially seem to think that's cool. (Just knock off any blackened husks, and it's relatively mess free!) I have melted butter w/brush, S & P, and cayanne or any other seasoning desired, with other condiments I need for remainder of meal. Beats boiled corn hands down!!
I did this without the seasonings and brushed olive oil on the corn. Wonderful! Easy corn without heating up the kitchen!
This recipe is better if the corn in the husk is allowed to soak in brine first. A mixture of water with equal parts of salt and sugar added and mixed in until both dissolve, then add the corn and leave overnight. remove, drain, and grill.
Soaking the corn in water is better.It keeps it from burning before it finishes cooking. Heres a tip for when you can't grill.Or you want to do only a few corn on the cob.Soak the corn for an hour or longer.I use a pitcher so they can stand up and be in water constantly.Do not remove husk.Cut top of corn just to remove exposed hair and bottom nub.Place in microwave for 16 to 20 min.depending on how many you have.When you take them out run under cold water just long enough to peel without burning yourself.Corn will be nicely steamed when peeled.I do this for my husband and myself when we are only doing 2 corn on the cob.
Simple and delicious. I didn't bother removing the silk prior to grilling, as once it's cooked the silk slides right off. I usually soak my corn for several hours and throw it directly on the grill, but the aluminum foil makes this perfect for a last-minute addition to the meal. Thanks! :)
I love this method for grilling corn,so easy, so juicy and sweet, and so good!So try it!
When we left the husks on, the corn tasted like wet mush. I tried it a second time but removed the husks and unded up with delicious corn on the cob. This also works in the oven at 250 F for about 20-30 min. Just place a pan under the corn to catch the dripping butter.
Yes I have to agree with another review. You must soak the corn, and the silk comes off with the husk. Removing silk prior is unneccessary.
Very good corn. If you buy corn that is already shucked, wrap in foil after spreading butter and seasoning. I like to put green or red chili powder or seasoning salt on my corn to give it a little kick. Thumbs up!
I use garlic butter. It really gives it a whole different flavor.