I can’t wait for summer sweet corn, so I can taste grill-charred corn kernels. My favorite way to cook corn is to peel it and grill it directly over the coals until it is browned around the edges. But, sometimes I need a change. That’s when I leave the husk on to protect the corn as it grills.
(What, you think I’d boil it? Pshaw.)
Cooking corn in the husk steams the corn and makes it easy to peel – the steamed corn silks and husk slide right off of the corn. It is messy, though – the outer husk is blackened, and after peeling the corn your hands will look like you were drawing with charcoal.
The other time I prefer this corn is when I’m grilling meat with indirect heat. It lets me use the entire grill – the corn goes over the direct heat, the meat over indirect heat, and I can use the entire grill for cooking.
You can toss the ears straight on the grill, but I like to peel the outer layer of the husk and trim the silk from the top of the corn – both stick out, and tend to catch fire over direct heat.
One last advantage to this cooking method – the corn husk protects the corn, which gives us a wide margin of error when cooking. Cooking over high heat, not medium? Forgot to flip the corn? Enjoying a tasty beverage, and left the corn on too long? The husk will blacken more, but the corn inside will be fine. You can relax and finish your beverage.
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- 6 ears fresh corn, still in the husk
- 1 1/2 teaspoons kosher salt
- Prep the corn: Peel off the outer layer of husks from the corn, leaving the inner layers intact. Trim the silk off the top of the corn with a pair of kitchen scissors. (If the stalks are still on the corn, leave them – they make a convenient handle when we’re peeling the corn later.)
- Set the grill up for direct medium heat (350°F):Set the grill up for direct medium heat. On my Weber gas grill, I preheat the grill with all burners on high for ten to fifteen minutes, brush the grill grate clean, then turn the burners down to medium.
- Grill the corn: Put the corn on the grill over direct medium heat, close the lid, and grill with the lid closed as much as possible. Grill the corn until the husks are blackened on the bottom, about ten minutes. Flip the corn and grill until the other side is blackened, about ten more minutes, for a total cooking time of twenty minutes.
- Peel and serve: Let the corn rest until it is cool enough to handle. Grab each ear, using the stalk as a handle if it’s still there. Peel the charred husk and the silk from the corn. Immediately sprinkle the peeled ears of corn with salt, then serve, passing the butter at the table for everyone to roll their ear of corn on top.
- The recipe is for six ears of corn, but use as much corn as you need (or you can fit on your grill – corn takes up a lot of space.)
- Grill (I love my Weber Kettle)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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