How To Grill Corn On The Cob In The Husk For Superior Flavor

How To Grill Corn On The Cob In The Husk For Superior Flavor

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Grilling Corn on the has become quite popular in the last few years at family barbecues, parties and clambakes.

It's easy to see why it is so popular -- corn is at it's absolute best and most plentiful during the summer barbecue and cookout season, it's the perfect picnic or party food (just pick it up and eat it while you mingle), it oh so easy to grill and, most important of all, it tastes delicious.

Grilled corn never fails to impress guests at parties or cookouts, chiefly because most people have no idea just how easy it is grill corn on the cob.

However, when most people grill fresh corn on the cob, they wrap the shucked ears in aluminum foil -- along with maybe some butter, chopped garlic, may a few herbs -- and throw them on the grates. There is nothing at all wrong with this approach and you'll get great tasting corn from it.

But did you know that you can also grill the fresh ears in their own husks?

Trust me when I tell you that this method will always impress your guests. And the corn will be delicious!

Corn Grilled In The Husk:

First peel off a few of the dry outer layers of husk. Leave the moist inner layers as protection.

Now drop the whole cobs in a large pot of cold water and let them soak for about 16 to 20 minutes. Do this just before you are ready to place them on the grill.

While the cobs soak, build your fire or reheat your grill to a medium temperature (about 350 degrees F).

Remove the corn from the water. Shake it pretty good to remove any excess water.

Pull back the husks (Do not pull them off -- only back) and remove and discard the silk.

Brush the kernels with olive oil or butter. For more flavor add a little garlic, chopped onion, nutmeg, salt, and black pepper. Even experiment with other herbs such as basil, cilantro, or oregano. Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it's easy to do - just use your favorites!

Now, reposition the husks as natural -- back over the kernels -- and tie each ear with a piece of loose husk or twine.

Throw the ears onto a medium heat grill. Rotate the corn as needed to keep it from charring too much on any one side. After maybe 2 to 3 turns reposition the corn to a spot of indirect heat -- to the side of the grill or on a top shelf -- and close the grill cover.

Let the corn continue to slowly cook for approximately 15 minutes or so. Check every once in a while for burning.

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 the corn or it will become mushy. You know when you've gone too far if the corn cob flexes easily in your hands.

Remove the corn from the grill. Be careful and use tongs as the corn will be very hot!

Hold the corn at the lower end with an oven mitt or towel and pull the husks off. They should just come off in one piece -- but work with it. You might get a few ashes on the kernels -- but they won't hurt anything. Brush them off if you like.

Now serve the corn -- if a little char and ash is okay with you and your friends (I have never had a complaint. But my friends really like to eat!) If you or your guests are bothered, just wipe the ears with a wet cloth or run them under warm water. I think this would wash off too much flavor -- but you decide for yourself.

Enjoy!

About the Author:
Grilling delicious corn on the cob is easy - IF your grill is running at peak condition. If you own a Ducane Grill - made by Weber - you can find the best deals and sources for quality replacement parts at our web page for Ducane Grills - Ducane Grill Parts Head on over to http://webergrillpartsguide.com/ and you'll find what you need.



Article Originally Published On: http://www.articlesnatch.com


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