Last week in our CSA basket we got our first corn of the season. I was so excited. Being able to make corn on the cob on the grill is one of my favorite things about Summer. Something about cooking it this way, versus the usual boiling, makes it taste so darn good. I think it takes on some of that grilled, smokey flavor.
We have tried a variety of ways to cook corn on the cob (wrapped in foil with and without an ice cube, seasoned and unseasoned, cooked in the husk and cooked not in the husk) but I think this preparation is my favorite.
It is tender, flavorful and pretty darn easy to pull together. I hope you try and and let us know how you like it.
Grilled in the Husk Corn on the Cob
Source: Just the way we have always done it
- Corn - still in the husk
- Olive oil
- Seasonings of your choice (we like salt and garlic powder)
- Soak husks for at least 20 minutes, placing a plate on top to make sure they are completely submerged.
- If we are just making a couple of ears, we use the sink and a bucket works great for larger batches.
- Once soaking is finished, remove the outer layer of husks but don't throw them away yet.
- Peel back the remaining husks, but do not remove them completely. Leave them attached at the bottom.
- Remove the silks and rinse.
- Dry corn (so the olive oil will stick)
- Pour a bit of olive oil on the ear and rub to cover entirely (this will ensure the seasoning you add will stick to the corn)
- Sprinkle with your seasonings
- Rewrap the cob with the husks
- To hold it all together, use one of the husks you removed, torn in half, as "string" to tie the husks together at one end.
- Now you are ready to grill!
- Place on the grill over medium heat, grilling on one side for 5 minutes, then flipping it over to the other side for another 5 minutes.
- After 10 minutes, move to an upper rack or farther away from the heat and let cook for another 5 or 10 minutes.
- Remove the husks, add butter or any other seasonings and enjoy!