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Photo via Flickr member arvindgrover
Corn on the cob is a classic food. This is perhaps owing to the fact that it’s so simple: the basic idea is put corn on the grill, and cook until done. Grilling corn is extremely accessible, making it a great cooking project for both aspiring chefs and grill-masters alike.
While grilled corn primarily evokes thoughts of summer cookouts, it’s delicious any time of year. Here, we’ll discuss the three best ways to grill corn.
What you need to know before grilling
Before we get grilling, it might be helpful to get a little background on corn, including the best types for grilling, how to choose corn, and other considerations.
Choosing corn
Photo via CakeSpy
I can understand the temptation to peel down a corner of the husk to check out if the corn looks good. While this will tell you if the corn is good, it will also work against you once you get to cooking. That portion of the corn is no longer fully protected, and will start to dry out once you’ve peeled back the protective husk. Even if you grill “naked” or with husk removed, the exposed portion may grill more rapidly than the rest of the corn.
To choose corn without peeking, follow these tips.
- Look out for the coloring. The husk should be green and tender–it may even feel slightly moist. This is what you’re looking for in fresh corn–not a papery and dry husk.
- Squeeze the corn lightly. You should feel even, firm kernels. If you feel any gaps that feel like missing kernels, move on to another ear of corn.
- While some browning may occur naturally in the upper portions of the husk, beware of brown holes. These can show signs of bug infestation. If there are any blackened or sticky portions toward the top of the ear, this is a sign that the corn is past its prime.
Other corn-siderations–er, considerations
- Corn is a seasonal food, and the best cobs will be found from May through October.
- The older the corn is (based on its “age” from the date of picking), the starchier it will become. You’ll want to eat the corn as soon as possible after it’s picked. If you know you won’t get to the corn for a few days, you can parboil it for a minute, then store in the refrigerator; this will help slow down the conversion of sugars, and keep it from becoming too starchy. Of course, the parboiling method is most appropriate if you’re grilling the corn out of the husk.
The three best ways to grill corn
- Corn grilled with husk removed
Photo via Flickr member Emilian Robert Vicol
Corn grilled with the husk removed is a classic method. To do it, peel off the husk and as much silk as possible, then place it right on the grill. Grill over high heat for 10-12 minutes, or until cooked to your liking.
Advantages
- It definitely tastes and looks “grilled”.
- It can absorb other grilled flavors in a harmonious way.
- It’s clean: you don’t have to worry about pieces of husk dropping in the grill.
- The silk will burn and fall off easily.
Disadvantages
- The corn will get charred. For some this is an asset, but not for everyone.
- It’s easy to overdo it: corn grilled too long can dry out.
- You’ll have to add seasonings and toppings after removing it from the grill.
- Corn grilled in the husk
Photo via Flickr member dinnerseries
Corn grilled in the husk is an alternative way of grilling. You place the entire ear, husk and all, on the grill; the husk will become blackened, but the corn becomes fully cooked and unmarked by the grill inside. In another variation, you unpeel the husk slightly, butter and season the corn, and then put the husk back in place.
Advantages
- Because the kernels don’t make contact with the grill, they are less likely to burn and will not have char marks.
- The husk seals in moisture, allowing the kernels to become juicy and moist with less chance of overdrying.
Disadvantages
- The corn won’t have a charred flavor; for some, this is the whole point of grilling.
- It is harder to detect doneness because the husk will char and become blackened before the corn is finished.
- As the husk dries during the cooking, it can become papery and bits can come off; this can make things messy.
- The corn will be hot when you remove it from the grill, so you have to use tongs or wait to shuck it and eat.
- Corn grilled in aluminum foil
Photo via Flickr member bchai
This method is similar to the “with husk removed” method, but instead of putting the corn directly on the grill, it is first wrapped in foil, and then cooked for 12-15 minutes.
Advantages
- Because the foil will form a protective layer, you can add flavorings, such as butter, salt and pepper, or other spices, which can impart a flavor on the corn as it cooks.
- It’s very easy to serve this corn: grab the foil off of the grill, let it cool slightly, and serve.
- The foil helps seal in a little moisture, so the corn will be slightly juicier than its counterparts cooked without foil.
Disadvantages
- It can be difficult to detect doneness because you cannot see the corn clearly.
- It takes longer to set up for this method than it does for the previous two methods.
- If you don’t seal the foil properly, flavorings can drip out.
Note: While grilling husked or unhusked corn as detailed above is also accessible on a grill pan indoors, I do not suggest the foil-wrapped method on a grill pan.
Creative ways to eat grilled corn
Once you’ve grilled your corn, how should you season it? Here are three easy and tasty ideas.
- Elotes, a Mexican delight
Photo via CakeSpy
In Mexico, it’s common for street vendors to sell a type of corn called elotes, served with cheese and chili powder. Street-style corn is easy to make, and extremely delicious.
- Corn relish, a vegan-friendly side
Photo via Flickr member veganfeast
Slice the corn from the ear and mix it with a melange of spices and vegetables to create a tantalizing, vegan-friendly side dish.
- With butter and cheese, please
Photo via Flickr member joo0ey
Roll the corn in butter, and then dust it with powdered cheese for a snack which will get messy, but in a nostalgic way: it’s “kinda like licking your fingers after eating a whole bag of cheetos”, says Flickr member joo0ey.
Storing grilled corn
- Store leftover grilled corn whole in the fridge, for up to three days. It will lose some moisture, so try to consume as quickly as possible.
- If you don’t think you’ll get to your leftovers in a timely fashion, you can cut the corn off of the cob and store it in the freezer for up to a month.
- Don’t throw out those stripped cobs: you can save them to add flavoring to stock.
What’s your favorite method for grilling corn?