Grilled Corn—The Easiest Thing To Cook, Ever
Lots of instructions that I have read about how to grill corn have you waste your time and effort going through steps like peeling back the husks, removing the silk, replacing the husks, tying the corn shut, and soaking them in water. Or, peeling the corn on the cob entirely and wrapping each cob in foil.
There’s no need! The corn silks provide all the moisture you need to roast your corn atop hot charcoals, so why remove them and then soak the corn in water? The husks provide all the protection your corn needs not to burn, so why remove them and wrap the corn in foil? It makes no sense.
Take your fresh, locally grown corn from the bag and place it on the grill above hot coals. Turn it when the outer husk looks charred. The corn is done when it’s been cooked on all sides. Let it cool briefly (several minutes, or until you can handle peeling it without dropping the hot ear of corn), then peel it by pulling down on the silks that are exposed at the top of the ear. They come cleanly away from the corn, leaving no annoying strands behind to get caught in your teeth. It’s the most hassle-free way to cook anything that I know.
August 3rd, 2007 at 12:03 pm
That’s what we do! And I serve them (for the family) right in their husks. Everyone shucks their own and puts the husks back on the platter. Hassle free and delicious. And, according to my husband who eats butter by the stick, it doesn’t need butter, salt, or pepper. It’s always sweet and delicious!
August 3rd, 2007 at 12:49 pm
That is the best way to do corn, we used to peel back the husks, and use them as a handle.
Now if I could just figure out a way to get my Father in law to stop wrapping it in foil. You lose so much flavor that way!
August 6th, 2007 at 7:11 am
Great Timing . . . we built a bonfire at our farm on Friday night, and had a corn roast with exactly the same method you describe using locally grown sweet yellow corn. It was incredible . . . the best method for cooking corn I know of, and it’s fun and dish-free.
Like Courtney, we use the husks as a handle (it cools faster than the ear) and like Meg, we eat it without any condiments (none needed!!).
After we eat it, we dump the husks into the compost bin, which is a 10 second walk from the fire.
Even the dog likes to eat the corn!!!
BTW, I haven’t been reading regularly, because this is my busy season, and I don’t have a lot of internet time these days, but thanks for posting that Local Harvest Video and for the plug for our website. THANK YOU!!
P.S. Courtney . . . tell your F-In–Law, that aluminum causes Alzheimer’s disease over time, and that he should find ways NOT to use it.
August 9th, 2007 at 5:09 am
Hey! I just posted about grilled corn myself a few days ago! I agree that corn needs no embellishments, but I came up a compelling justification for peeling back the husks, then replacing and tying: brushing olive oil and herbs onto the kernels. Very tasty.