Basic Grilled Sweet Corn Recipe
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No giant pot of boiling water required—take your corn outdoors and toss it on the grill. Corn cooked over the grill is perfect to eat as is, or top it with our Chile-Lime-Tequila Compound Butter if you’re feeling slightly indulgent.
INGREDIENTS
- 4 ears fresh sweet corn
- 1 tablespoon vegetable oil
INSTRUCTIONS
- Heat a gas or charcoal grill to medium (about 350°F). Meanwhile, remove all husks and silk from corn. Drizzle cobs with oil and season on all sides with salt and freshly ground black pepper.
- Grill corn uncovered, turning occasionally, until lightly charred and kernels are tender, about 20 to 30 minutes. Remove from the grill and serve.
This recipe is featured as n Oktoberfest recipe. How is corn on the cob an Oktoberfest food? Corn isn't even native to Germany, right? I have always taken corn on the cob as a uniquely American food.
I love barbecued food but I think a lot of people just ruin it by leaving it on the coals for too long and it becomes black. Oh the food doesnt taste burnt when its black from the barbecue they say. Yes it does I find it inedible. Does anyone else agree?
its not that hard!!!!
Wether golden sweet corn or white( which is the sweetest ) the corn should be fresh, not more than an hour from the morning pick, still damp with natural dew. The corn shoild be soaked in salted water for about two hours , all day if to be grilled or roasted on an open fire after dark. Do nothing to the corn but put it on the grill or pit roast, turning frequently to keep from burning. The corn steams from the moisture in the husks. When corn is to desired rediness, strip the husks back and wrap with paper towel to use as handle. The silk now strips from corn better and more easily than you ever did it at dry picking. Butter should be melted and applied with a brush.
We cut the time down by first shucking the corn and immediately wrapping each ear in foil. I also usually dab on some butter and salt and freshly ground black pepper before I seal the foil package. Put the wrapped ears on the "top shelf" of the grill (if you have one) and grill for 10 minutes on each side with the lid on. Perfect every time.
I agree with leaving the Shucks on for cooking. I normally pull them back, remove the silk,: back up over the ear and then soak mild brine for about an hour before grilling.
Cooked bacon on the grill in a cast iron skillet and put 3 ears of corn on the rack above. I don't think I can ever grill corn without grilling bacon again!
sugar water? surprised someone from iowa would even consider doing that. i thought only green giant and other mass marketers did that.
i also leave the shucks on while grilling and fold back the burnt leaves to use as a handle while eating.
however - i soak my corn in a pitcher of water with a few tablespoons of sugar for 10-15 minutes before grilling. no salt or butter needed; but i live in iowa where the corn is nearly a meal unto itself and just hours removed from the stalk.