Best Grilled Corn Recipe
fromalphafoodie.comwww.alphafoodie.com/grilled-corn-on-the-cob/comment-page-1
Grilled corn on the cob, tested five ways — with the husk on (soaked or dry), pulled back and tied, fully husked, or wrapped in foil. Each method gives a unique balance of char, tenderness, and smoky flavor.
Ingredients
Instructions
Preheat your grill to medium-high heat.
Husk-on methods:
Place soaked or dry cobs (with husks fully intact) directly on the grill. Soaking whole corn cobs (with husks) in water for 1–2 hours helps prevent burning and adds steam for juicier kernels, but grilling dry is quicker—just watch carefully for flare-ups.
Grill for 15–20 minutes, turning every 5 minutes, until the husks are evenly charred. Let cool slightly, then peel back the husks and remove the silk.
To develop a nice char, grill the peeled corn for 1–2 more minutes.
Tied-back husk method:
Peel the husks back without removing them and remove the silk. Tie the husks back and wrap the ends in foil.
Brush the exposed kernels lightly with oil.
Grill for 10–12 minutes, turning every 2–3 minutes, until well charred.
Husk-removed method:
Remove the husks and silk completely.
Brush the corn with oil
Grill for 10–12 minutes, turning every 2–3 minutes until charred all over.
Foil-wrapped method:
Remove the husks and silk.
Brush with oil or butter and wrap tightly in foil.
Grill for 15–18 minutes, turning a few times.
Unwrap and serve warm with your favorite toppings.
Nutrition
- Serving Size
- 1 corn
- Calories
- 109 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 3 g
- Fat Content
- 5 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0.01 g
- Sodium Content
- 14 mg
- Fiber Content
- 2 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 4 g
