Grilling Sweet Corn
With sweet corn ready, many of us are enjoying this vegetable. Here are some tips for grilling sweet corn.
Salt and pepper to taste
- Preheat grill to medium heat. Brush corn kernels with melted butter, salt and pepper. Close husks.
- Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Rotate occasionally. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Another option is to soak the ears of corn before grilling.
- If ears of corn have many layers of husk on them, peel off only the first couple of layers, leaving a few layers for protection. Do not remove all the layers.
- Soak whole ears in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
- Preheat grill to a medium temperature (350 degrees F). After soaking, remove the corn from the water and shake off any excess water.
- Pull husks of the corn back (but do not completely remove them). Remove and discard only the silk.
- Brush kernels with olive oil or butter.
- Close husks over the kernels and tie each ear with a piece of loose husk or twine.
- Place the prepared ears of corn on a medium heat on the grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover and allow corn to continue cooking for approximately 15 minutes.
As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Don’t overcook ears, or it will become mushy.