Corn grilled right in the husk is my favorite summertime side. It’s so simple, it never occurred to me that everyone doesn’t know how to fix corn this way until recently when someone asked me how to do it. It’s easy to forget that the most basic techniques can be mysterious if you’ve never done them before. I don’t want anyone to miss out on the magic of grilling corn in the husk, so here’s the secret method: Dunk corn still in the husk in a bucket of water for about 15 minutes to soak then place on the grill (on low) for about five minutes per side (turning three times to grill on all sides).
You’re not looking for grill marks on the corn, though there will be grill marks, or even blackened spots, on the husks. What you’re doing essentially is steaming the corn inside the husks. When you pull the husks off, the silks will just fall off, leaving your beautiful, sweet corn on the cob. It’s the easiest thing in the world. It’s corn time right now, and we have it, grilled in the husks, at least a couple times a week. I dream of corn all autumn, all winter, all spring–
And then comes the summer! FRESH CORN.
So, tell me, do you fix your corn this way or have I just amazed you with my magic trick? (You can lie. I like to feel useful.)
See this recipe at Farm Bell Recipes and save it to your recipe box.
Jenny says:
YUM!!
I lived in Tanzania in my early years, and the greatest treat was to stop by the road and buy corn cooked over an open fire. With the husks off though – all sweet and smoked.
On August 7, 2009 at 1:53 am
CindyP says:
THE BEST WAY TO HAVE CORN!!! Btw – did you know you can freeze corn in the husk, then in the winter you can have corn on the cob (in the husk)? It’s great for those long winter days when you’re dreaming of summer.
On August 7, 2009 at 4:42 am
Lynda Dunham-Watkins says:
It’s delicious this way! Didn’t know you could freeze it like that. Interesting!
On August 7, 2009 at 5:09 am
Blaze says:
Woo
Grillen!
My fav way to make it is without the husk. I hate the little “hairs” on corn so I clean mine off first.
1.butter it up
2.wrap in foil
3 grill about 20-30
4. enjoy! :hungry:
On August 7, 2009 at 5:44 am
Cathy says:
Try peeling back the husks, leaving them attached to the stem, and removing the silk after it is soaked. Cook some bacon slightly (you don’t want it done, just nice and moist, almost cooked) wrap it around the ear and return the husks back in place. Grill as usual. YUM!
On August 7, 2009 at 5:48 am
Tracey in Paradise Pa. says:
:snoopy: I AM AMAZED!! Never knew it could be so easy!!!
Thanks for the tip..I will try this weekend!!
On August 7, 2009 at 5:55 am
Bev says:
My mouth is watering…
Another quick way to do corn is to put in in the microwave for 10 minutes for 3-4 ears. Silk comes right off and the corn is moist.
Now this is NOT as good as the grill..but still good
On August 7, 2009 at 6:02 am
falnfenix says:
how do you handle worms in your corn after it’s cooked? that’s one of my big phobias.
On August 7, 2009 at 6:35 am
Suzanne says:
You could pull down the husks and look for them first then pull the husks back up. I don’t usually have that problem, though, so I don’t worry about it!
On August 7, 2009 at 7:17 am
falnfenix says:
hmm, point taken. the farm-fresh corn i get always ends up with at least one worm in it.
i don’t want to STOP supporting the farmer, but…i’m really sick of seeing the worms. 🙁
On August 7, 2009 at 7:33 am
Rituparna says:
You have totally amazed me. I hadn’t the least clue that such a thing could be done. No wonder when I try to boil the corn I pull of the corn cob it takes an eternity to boil. It was really usedful, and I dnt even have to lie.
On August 7, 2009 at 6:36 am
mary says:
:sun: That’s my favorite way to fix corn, too. I think I will get some to go with the Maryland crabs we’ll have this weekend. Yum! Bon apetit!!! :purpleflower: :butterfly: :ladybug:
On August 7, 2009 at 6:55 am
stefinity says:
I have been fixing corn like this for year! Love it! You can also season it first — pull the husks apart just a little and stick some butter, parsley, basil or whatever down inside — just jab it down in, and then close the husks back — AWESOME!
On August 7, 2009 at 7:04 am
Lynn P says:
We always add a couple tablespoons of garlic salt to the water before soaking the husks. It gives the corn a nice flavor.
On August 7, 2009 at 7:14 am
Rosella says:
We love to do corn this way too. The silk just falls off after it’s roasted and it tastes so yummy!
A great tip for buttering the roasted corn is – peel the husks back and leave them attached to use as a handle. Fill a large glass jar with boiling water and add 1/2 lb. of butter which melts and floats on top. Then dip your corn down into the hot water and pull it back up through the melted butter! It’s delicious this way. Thanks for all your yummy recipe ideas – I look forward to them each day!
On August 7, 2009 at 7:30 am
Linda says:
A co-worker told me about this and I fed my husband and mother-in-law by preparing sweet corn and burgers this way last night. Not boiling water in the kitchen kept the house cooler. I put the corn on the top rack of the grill and burgers on the lower rack. The amazing thing to me was that the burgers I was cooking stayed juicy (not dried out, like usual). Was I just lucky or is this due to the steaming corn? Anyway, the corn was delicious and I’ll do this again for sure!
On August 7, 2009 at 7:46 am
Mary says:
:eating: Another unusual way to butter corn, which would work perfectly with Grandmother bread, is to butter a slice of bread and lay the corn on it and roll the corn around till the butter is melted and the corn is buttered! A good way to have your bread and corn buttered in one fell swoop! :hungry:
On August 7, 2009 at 8:17 am
mirela says:
Oh, what a great idea, to keep it in water before grilling. I’ll try it this weekend! Thanks!
On August 7, 2009 at 8:40 am
Michelle says:
I just love your blog (writing!) Our church participates in the county fair with a booth and we sell grilled corn. And yes we do it YOUR way. Soak the corn and grill it. Tastes wonderful. And the fair is next week so I am looking forward to it!
On August 7, 2009 at 8:43 am
Gini says:
I have never soaked them in water before, but that’s a GREAT idea!
On August 7, 2009 at 10:46 am
Dave says:
Suze I use an alternate grilling method. I strip all but one or two layers of husk off and grill the unsoaked ears, turning frequently, until the husks are black and the silk is burned away. Takes about fifteen minutes. The kernels get a little roasting and you get a caramel flavor that is oh so delish.
On August 7, 2009 at 11:16 am
catslady says:
I always use the microwave – 3 ears takes 4 or 5 minutes. Very quick and moist. Although I am tempted to try your way 🙂
On August 7, 2009 at 2:19 pm
Donna says:
I have never had that…you would think being in the deep south, I would have. LOL I LOVE sweet corn..so we get the bags of Birdseye or cook it fresh.
Suzanne, I made your wonderful cookies today – the Honey roasted, Reese’s cup, chocolate chip ones…TO DIE FOR! One of my fav recipes now!!! :shimmy: :wave: :woof: 😆 :snoopy: :snuggle: :heart:
On August 7, 2009 at 3:12 pm
Darlene says:
I’ve never grilled corn because…well…I didn’t know how so I would use the microwave.
Next time it’ll be on the grill 🙂
On August 7, 2009 at 4:06 pm
Amber says:
That makes so much more sense than de-husking them and then rewrapping them in tin foil to grill them! I can’t wait to try it.
On August 7, 2009 at 6:02 pm
Janet H says:
Hubby peels the husks down and takes out the silks. then he paints the kernals with butter and garlic salt. Then he puts the husks back up and roasts them. Yum-yum…
On August 7, 2009 at 6:48 pm
Julie Curtis says:
Yes, we do this on our gas grill. A friend from Indiana told me how several years ago. It is delicious!! I love corn period.
On August 8, 2009 at 7:35 am
catslady says:
I tried it and maybe we’re weird, but hubby and I preferred the microwave lol. Maybe because we don’t use butter – it’s sweet just the way it is. I also found it easier to husk before cooking instead of after although I’ve heard some peeople leave it on for the microwave too.
On August 8, 2009 at 9:13 am
Heather says:
I peel back the husk,remove the silk, soak in salt water, then rub with butter, replace husk and grill. The result is juicy and sweet every time!
On November 4, 2009 at 3:02 pm
Robert Jubela says:
Sweet corn is a favorite and the manner you prepare it is good. Grilling the peeled ear is good if a real wood smoky flavor is desired; two ar three minues in boiling water is good at the end of the season when the kernels are a bit mature. It goes good with many dishes from lobster in connecticut to venison sausage in South Texas. ,But, that’s just me.
Enjoyed reading your stuff. Got there when checking on Oliverio Italian Pepper sauce. I don’t think I’ve ever experienced that. Will look for it in the larger grocery stores now. rj
On April 4, 2010 at 2:14 pm