How to cook corn on the cob with the husks on. This will teach you how to soak them properly, how to prep them and how to cook them. Then you can top them with compound butter that will blow your corn loving mind!
Welcome to another How To Tuesday. Today I’m going to teach you how to grill corn on the cob. The right way!
This is my preferred method for grilling corn. The taste is amazing. It’s almost like you’re steaming the corn, and let’s just say that steaming veggies is never a bad thing. It brings out so much flavour.
I love the taste of corn on the cob done with this method. The only downside, it stinks. I mean it really does. The smell of charred corn husks is sort of blech. Luckily the tasted of corn on the cob done on the grill like this will make you forget all about the weird smell. Trust me!
- Always stick by your grill when cooking on it. Do not wander off. Especially with things like this. You soak the corn but the husks can still flame up. So stick around. Grab a good book, or bring your laptop out by the grill. Just make sure you always have one eye on it at all times.
Who shucks the corn in your household?
- My hubs does ours. That’s why you see silk in the photos. I cook, he preps. Apparently I need to have a word with him about his prep skills.
Steps to a perfect soak:
Use a large roasting pan. Fill with water. Season the water generously with salt!
Pop a rack over top of the corn. It helps keep them submerged which is how I prefer to soak mine.
Then pop something a tad heavy to hold the rack down. It’s not pretty but I use my dishwasher jar for it. It’s always on the counter neat the sink so I usually end up grabbing it. Glamorous right!
Soak for about an hour. If you only have 10 or 15 minutes that’s okay. But for me and hour is perfection. I can prep other foods and get the grill preheated perfectly.
After an hour, remove, rinse and shake off excess water.
Drain the water from the roasting pan and give it a good wipe. Then pop the corn back in the pan to walk it out to the grill. Less dishes, that’s using your noggin!
Cook according the recipe and you end up with this! Gorgeous right!
Enjoy with lots of compound butter and salt. My fave way to eat corn on the cob!
Places to stalk Kiss my Smoke!
Facebook ~ Twitter ~ Pinterest ~ Instagram ~ Cravings of a Lunatic
Grilled Corn on the Cob: How to Cook it with Husks On
- 1 dozen ears of corn
- Salt to taste, I use about 1 to 2 tablespoons for 12 corn
- Compound Butters recipe links in notes
- Fill a large roasting pan with water. The pan should be big enough to soak 12 ears of corn. I happen to have a massive one from KitchenAid that I love. It fits a ton of corn.
- Add salt to the water. You want to season the water. It adds flavour while the corn soaks, trust me!
- Peel away the silk of the corn, then fold the husks back over. (it's not tragic if you forget the silks, but they will flame up on the grill if you do)
- Allow corn to soak for about an hour.
- About 10 minutes before you want to cook the corn go fire up your grill. You want it preheated to a medium heat before the corn goes on. Treat your grill like your oven, always preheat it.
- Remove from pan, dump the water out of the pan. (You can now use that pan to carry all the corn out to the grill) Rinse off the corn.
- Pop the corn back into the dry roasting pan and carry outside to the grill.
- Lay the corn on the grill, put down the lid, and allow to cook for about 15 to 20 minutes. You'll want to give the corn a turn every so often, about every 5 or 6 minutes to cook evenly on all sides.
- Remove from grill, and turn grill off.
- Remove the husks before serving.
- Spread on some compound butter and salt.
- Enjoy with a big old buttery smile!
Thank you for spending some time with me today!
I’m hoping to pick up some Golden Nugget today at the corn stand. We’ve been sadly lacking in nugget this year. Crossing fingers I find some.
Now be confident and get your grill on!
Judy S says
I love your instructions. Totally complete. And I love your ideas. Roasted corn and tomatoes are a staple in my house but I have never tried canning them. This year is the year! Keep on cooking, thanks for the great info. Am going to check out your butters and chicken next.
Coco in the Kitchen says
When I was a li’l girl in Iran, one of my fav things to eat was the bbq’d corn sold right on the streets. These guys would strip the husks off, sear the corn over hot coals, dunk it into a bucket of salt water and hand it over.
Was it good!
It’s still my fav thing to eat off the bbq and always makes me feel like a kid again!
Call me different, but I love the smell of corn cooking on the grill. It reminds me of my childhood! Thank you for sharing this recipe!
flash gordon m.d. says
thanks for this! i’m about to put some corn on my new pellet smoker, and didn’t know whether to soak — this helps.
a great trick for removing all the husk **AND** silk after cooking instantly is to cut off about a half inch of kernels at the STEM end, and squeeze the other end with a towel. the ear clips right out, without any silk!!
keep up the good work!