Ways to Grill Corn on the Cob. Grill the corn. Tie a piece of string or loose husk over the tip of the husk to keep it on the corn. Place the corn on a lightly oiled grill rack, either just above the coals for a shorter cooking time, or high above the coals to lower the risk of charring. Close the grill and cook for about 1. Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moisture. Place on dampened paper towel. DSC_0729.jpg' alt='Grilled Corn On The Cob In Foil Recipes' title='Grilled Corn On The Cob In Foil Recipes' />Check the corn ready when the husks start to get kernel shaped char marks and pull away from the tip. If the kernels dont feel tender when poked with a fork, its fine to leave the corn on until the husk chars black. Be careful not to overcook your corn or it will become soft and mushy. If you can flex the corncob easily in your hands, it is probably overcooked. You can cook corn directly on the coals instead. In this case, the corn will be ready when the husk is completely charred. Check frequently to avoid burning. The Ultimate Grilled Corn on the CobSex is good, but not as good as fresh sweet corn. Garrison Keillor. By Meathead Goldwyn. The best way to cook corn is on the grill, and I have a few tricks that you can use to make the Ultimate Corn on the Cob. This corn is so good, it should be illegal. Boiling, microwaving, and steaming make tender, juicy corn. But grilled corn is muuuuch more flavorful. Yes, it is a bit chewier, but I dont mind. The sugars caramelize, adding a depth of flavor no other method can produce. Reader Approved wiki How to Grill Corn on the Cob. Four Methods In the Husk In Aluminum Foil Naked Grilled Corn Flavored Butter Recipes Community QA. One of my favorite vegetables, fresh corn on the cob, is in season in the USA from May to September. When buying corn, the husks outer green covering should be. A simple recipe for roasting corn on the cob on a grill or in the oven with spicy, garlic butter for a spectacular side dish with alternatives. Serving Suggestion. For a great summer meal, serve corn with grilled chicken breasts and a fresh fruit salad. Food Facts. Remove hot foilwrapped corn from the grill. This creamy, savory topping perfectly compliments sweet corn on the cob. Take advantage of sweet summer corn with this classic American side dish. Here are some different ways to cook corn on the cob, including grilling, roasting, and boiling. And theyre all incredibly easy. And when I am talking about grilling corn, I am not talking about the popular method of soaking the corn, husk and all, in water and then grilling it in the husk. Or putting it in foil. This is steamed corn, not grilled corn and you do not get all the flavors you get when it is nekkid. Believe me, I have tried every method known to man, and this is the one that brings the most bang. A hint of tarragon adds an exotic sweetness, and the butter soaks in and drips off so the corn isnt the least bit greasy, yet it is buttery and so flavorful you wont want to put butter and salt on it at tableside. Do this once, and youll never boil corn again. All good BBQ needs a worthy side dish and this Grilled Corn Salad is a perfect side dish that just screams summer. You start with some good, sweet corn and throw. Tender grilled corn on the cob is a must at any backyard barbecue. Grilled Corn on the Cob Recipe. Yield. 4 ears. Preparation time. Cooking time. 2. 0 2. Ingredients. 4 ears of fresh sweet corn. Note. You can leave out the tarragon if you wish. Its still mighty good. Grilled Corn On The Cob In Foil Without HusksBut try it in. Tarragon really makes sweet corn sing. Sfouf Lebanese Recipe there. You can use other herbs such as thyme, oregano, rosemary, or basil, but tarragon is my favorite. You can also use margarine or a blend or corn oil and butter or margarine, but butter is best. Method. 1 Preheat the grill to medium high. Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water. Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 1. Put the corn on the grill about 2. You dont want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2 4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesnt flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4 5 minutes until some of the kernels get toasty golden. Dont burn them. Roll the ears a couple of grooves, about 14 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, dont sweat it. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they wont use any butter or salt. Mexican Grilled Corn. In Mexico and Central America they know a thing or two about corn. For them, a mayo and cheese topping is as common as butter and salt is in the US. It may seem odd, but remember, mayo is mostly oil, as is butter. It tastes strange at first bite, but with each bite you grow to love it more. Makes. Enough for 4 ears. Preparation time. Ingredients. 14 cup mayonnaise not Miracle Whip2 teaspoons lime juice. Optional. Add 1 tablespoon Dijon mustard. Optional. Finely grate 14 cup queso blanco, a simple fresh Mexican cheese, and sprinkle it on top of the mayo. Method. 1 Mix all the ingredients. Strip and wash the corn as in the recipe at left. Grill the same way, but dont paint it with oil. Serve the corn and, with a brush, slather it with the mayo mix. Leftover Grilled Corn Salad. I always roast more corn that I can eat, although occasionally I have surprised myself with my capacity. I let the leftover corn cool, scrape it off the cob with a sharp knife, and put it in the fridge for a day or two. Then, when I need a quickie side dish, I mix it with chopped fresh tomatoes, minced jalapeo, some fresh tarragon, and thinly sliced red onion. Then I drizzle it with my best olive oil and its a great salad. You can riff on this theme with avocado cubes, cubed fresh mango or peach, chopped ham, crumbled bacon, or chopped leftover barbecue meat. Roasted corn is also good in tomato salsa and in soups. My most disgusting food fetish. When I have gnawed every last kernel off the cob, and I am pretty thorough, you will not find fuzzy cobs on my plate when I am done, I will bite off the small end of the cob and suck out the sugarry juices, I will work my way through the entire cob this way, and in the center, where the core of the cob is thickest and sweetest, a bit like sugar cane, I will eat the core. There are a lot of impolite sucking sounds made, so this is best not done with company present.