Grilled corn on the cob
This Fourth of July was a great opportunity for me to try out my new barbecue grill which I got for my birthday back in April. I have always wanted a grill, but I always felt a small, portable one would suffice. Since it’s just the two of us, and we’re only going to be grilling vegetables, veggie meat or tofu, it doesn’t make sense to have a large one.
What I most looked forward to was grilling corn on the cob. Not a lot of local corn is available at this time of year, but I lucked out at the farmers market and found one farm selling corn on the cob. I grabbed four ears and was ready for the Fourth.
Fresh and local corn on the cob
Grilled Corn on the Cob
- 4 ears of corn (or more or less depending on how many people and servings you need)
- Vegan butter, optional
- Salt or other seasonings, optional
- Water
- Kitchen twine
Pull down the husks, but do not pull them down all the way. Remove the corn silk, and rinse the cob.
Husking corn on the cob, and removing silk
Ready to put the husks back
Replace the husks as best as possible, then tie the husks at the end of the cob to hold them together.
Tying and soaking the corn on the cob
Put the corn in a large bowl and cover with water. You may need to put a plate on top of the corn to hold it down, and soak for about half an hour. Soaking the corn allows it to cook more slowly and stay moist.
Place each cob on the grill (or as many as the grill will hold), cover with the grill’s lid, and cook on medium to medium high heat.
Grilling corn on the cob
Check and turn about every five minutes or so.
After a few minutes the husks start browning
After about 20 to 30 minutes your corn will be done and the skins will be spotted brown.
Once it’s done you can shuck the corn, then serve, although if you leave it in the husks it will stay warm for longer.
Grilled corn on the cob
One recipe I saw said to soak the corn in sugar water which will make the corn have a carmelized coating in some places. Another suggested putting some vegan butter and seasoning on the corn prior to grilling. I took the simple approach and it turned out very lovely.
Of course, if you do not have a grill you can always just steam or boil shucked corn, and it will turn out lovely.
Another thing you can do if you do not have a grill is enter my giveaway to win one! Visit my giveaway page to learn more and enter!
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I prefer grilling them sans husk. If you’re soaking them and cooking them in-husk, that’s more steaming than grilling.
For more flavor (and who doesn’t want that?) just check for critters by pulling the husks back from the tip, DON’T remove the silk and DON’T rinse. Dirt doesn’t get to the kernels so why rinse it other than adding moisture? The silk will add the moisture you need. Then follow the other steps and you’ll have super yummy corn. I prefer mine raw but for people who like to cook theirs, this is a more flavorful way to do it. You can cook it this way in the microwave, too, without soaking the husks.
Note: The early corn doesn’t have the visitors that later corn does.
Thank you for the soaking tip. Here in Germany fresh corn always comes without husks. Do you think I could use some foil instead?
I think that you probably could use foil. I don’t know if soaking the husked corn would keep it moist like it does with the husks, but if I were you I’d try an experiment. Soak one ear of corn, wrap it in foil, then grill, then take another ear of corn, don’t soak it, but wrap it in foil and then grill. Would be very interesting then to see if there is a difference.
i love corn on the cob, this looks delicious!