If you associate corn on the cob with a big pot of boiling water, you’re missing out. There’s nothing like a smoky heat of a grill to bring out the sweetness of summer corn. And, as easy as it is to grill corn, there are some tips and tricks from our Test Kitchen that’ll ensure your corn stays juicy, tender, and sweet-and is cooked perfectly all the way around.Â
Grilled Corn Recipes You Might Like:
More Grilled Vegetables: Potatoes and Eggplant
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More Grilled Vegetables: Potatoes
Also See Video: How to Grill Potatoes so they’re fully cooked and toasty brown on all sides.
Grilled Potato & Vegetable Recipes You Might Like:
| More Grilled Vegetables: Eggplant |
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I can't view the video but I agree with wlundycan that the silks do not have to be removed before grilling. They slip off easily afterwards.
I have been grilling my corn this way for the past several years: it works great, involves minimal prep, and there's no great pot of water to worry about. I do not, though, remove my silks prior to cooking: once the outermost layers of husk have been removed, I twist off the silk end and leave the rest. When the corn has cooked, and I peel off the husks, most if not all of the silk comes off with the husk. Any few remaining strands curl up and are quickly removed. Also, as the season winds down, I'll purchase a few dozen cobs, grill them, then remove the kernels and bag for freezing. Great to have grilled corn in a corn chowder in a cold January day!