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Grilled Corn on the Cob


Serves four.

  • by from Fine Cooking
    Issue 100

Grilling is a great alternative to boiling corn on the cob, because it gives the corn a toasty flavor. With this method, the single layer of husk that’s left on the corn protects it from charring all over, which can overpower the sweetness of the corn and dry it out.

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  • 4 ears fresh corn on the cob, husks intact

Prepare a medium to medium-high charcoal or gas grill fire (about 400°F).

Meanwhile, remove all but the innermost layer of the corn husks. Gently bend back this remaining layer of husk without detaching it so that you can remove the silk. (Don’t worry about getting all the silk off—the rest will cook off or soften on the grill.) Pull the husks back into place so that the corn is loosely covered.

Put the corn on the grill and cover. Turn when the husk is nicely browned on one side, after 2 to 3 minutes. Continue to cook and turn until the corn husk is toasted on all sides, 5 to 6 minutes total. Serve immediately.

Bonus Video:
Learn our Test Kitchen's secrets for grilling corn on the cob so that it's tender and sweet with just the right amount of char.

Photo: Scott Phillips

I use the same method but soak the whole ear in a container full of water 1st. That gets moisture around each kernal making it very tender and sweet after grilling.

I've just learned a great new way to grill corn-on-the-cob. My son-in-law showed me. Just loosen the top of the corn, run water down the ear to moisten, turn over and shake to drain. Close up the top and grill it without pulling down the husks or removing the silk. The husks and silk just come right off when its done grilling. WOW! Easy and delicious.

I have done it this way and it is wonderful. I do 2 minutes, then 1/4 turn, for a total of 8 minutes.

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