If there is a contender for ingredient of the summer, grilled corn is surely in the Top 5. Just saying the words “grilled corn” is certain to make us crave the slightly charred kernels, dipped in butter, straight off the grill. And while it may look easy to toss a few cobs on the grill and call it a day, making a truly great cob comes down to one key thing: technique. Nothing ruins the vibe faster than biting into an ear of corn and finding that it’s charred on one side and raw on the other. Several factors can impact the final result. Understanding and applying a few key methods will allow you to prepare corn that complements the rest of the holiday meal. Here are the tips to get that perfect cob.
Fresh is the best
The corn you choose must be fresh. And corn is freshest when just picked. The sugars begin to convert to starch afterwards. Now we know that it might not be possible to always get fresh cob, but that shouldn’t be a deterrent. But knowing what to look for is crucial. There are a few simple signs that will point you in the right direction. Look for husks that are bright green and tightly wrapped around plump ears. The silk at the top should be pale and moist, not dry and dark. Also, the kernels should appear plump and milky under the husk.
Boiling vs Grilling directly
This is an age-old debate with no perfect answer. There are no winners here; it all comes down to the outcome you desire. If you want a pure sweet corn flavor, grilling directly is a great idea. The intense heat will quickly caramelise the sugar in the kernels. You will also get subtle smoky notes and those tempting charred marks. For older or less tender corn, boiling before grilling is a good idea; it softens the kernels before they hit the grill. Boiling also ensures the corn is cooked through without charring the exterior too much.
Husk on or off
If you want your corn not to lose its moisture, grill it with the husk on. The husk creates a steamy environment that results in moist and tender kernels. This technique will also preserve the smoky flavor as the husk acts as a barrier. If you like your corn with a charred, smokier flavor profile, then shucked corn is what you need. Grilling shucked corn directly will expose the kernels to intense heat, giving a more pronounced caramelization. And if you enjoy a combination of both of these flavor profiles, then you can grill in the husk and finish by shucking over direct heat to add char.
Grill Time
The time your corn spends on the grill depends a lot on whether it’s shucked or in the husk. If your corn is shucked, the sufficient cooking time is 10 to 15 minutes. This should be done on medium heat to ensure that the corn doesn’t get overcooked. Grilling corn in the husk typically takes longer, usually 15 to 25 minutes over medium heat. Also, remember that the time to grill can vary depending on the size of the corn and the intensity of your grill. The best indicator that the corn is done is when the kernels are tender to the touch and achieve the desired char.
Turns
Consistent turning is important to ensure your grilled corn cooks evenly. Turning the ears every 3-5 minutes is required for shucked corn. But for corn in the husk, you can turn the ears every 5- 7 minutes. This helps to evenly char the husk. That, in turn, evenly steams the kernels inside. Our primary goal is to expose all sides of the corn to the heat for a balanced result.
Lid on or off
Most people prefer to keep the lid off, especially while grilling shucked corn. But using the lid intermittently can help cook the corn more evenly. We would suggest doing this, especially if your grill has hot spots. If you’re grilling in the husk, using the lid will provide a more oven-like environment. Open the lid periodically to turn the corn and check whether it is done.
Bonus Tips
Before grilling, it’s helpful to soak the corn in salt water for about 4 hours. Take a large stock pot, fill it with salt water, and let the cobs take a hearty swim.
After grilling, once the cobs are grilled to your heart’s desire, you should butter them up nicely. For this, take another stock pot and fill it with melted butter. Dip your perfectly grilled corn in this to achieve the extra layer of taste.
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FAQs
Q. When is shucked corn perfectly grilled?
A. Shucked corn is perfectly grilled when the kernels look slightly plump and glossy.
Q. When is corn in the husk perfectly grilled?
A. Corn in the husk is perfectly grilled when the corn inside feels tender when gently squeezed.
Q. What accompaniments go well with grilled corn?
A. Grilled corn can be served with hamburgers, hot dogs, or steak and potato meals.
