The sweet, smoky sides keep on coming! Add this grilled corn on the cob to almost any outdoor meal!
In our discussion of grilled side dishes, we did sweet potatoes yesterday – today is corn on the cob! While Chels and the girls generally enjoy corn on the cob, I’m not a huge fan. I like corn, don’t get me wrong, but the whole “on the cob” bit just seemed hard to eat. I have semi-sensitive teeth, so that could have something to do with it, but, while I don’t mind it, it’s never been high on my list of “must have” sides.
Then we grilled it.
Wow, is the difference ever spectacular. Grilled corn, especially over a charcoal fire, has a sweet, smoky flavor that is simply marvelous. There are a lot of different things you can do with grilled corn – flavors you can immerse it in, spices and rubs you can place under the husk – but it is already something quite special even in its simplest form, which is what I’ll outline here. There are only a couple of key elements when grilling corn on the cob, and the first one is soaking. You absolutely have to soak the corn in cold water for a minmum of ten minutes – longer if you have the time. I keep mine in for 15-20 on a regular basis. The second is the turning. Corn is a bit like sweet potatoes on the grill, in that it doesn’t have flat sides to set it on, but you really need to do your best to find about three “sides” to grill it on to avoid burning the kernels (a few blackened kernels won’t hurt anybody, but a whole burnt side is no fun).
Remember how I said grilling sweet potatoes was the only time I would encourage you to use a grilling fork? I lied. You need it here, too. The easiest way to tell when the corn is done is when the grilling fork pops the kernels with almost no effort at all. Think about it like a balloon and a needle. If you can just press the tip of the grilling fork into the kernel and it bursts, you’re in business.
Calories
125 cal
Fat
2 g
Carbs
27 g
Protein
5 g
Catz in the Kitchen
Yields 4
Grilled Corn on the Cob
The sweet, smoky sides keep on coming! Add this grilled corn on the cob to almost any outdoor meal!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 4 heads of corn
- Water
- Salt, pepper, and butter for seasoning before eating
Instructions
- If you have a charcoal grill, start your coals now. Pull the husk of each head of corn back to the base, but do not allow the husk to disconnect. Remove as much of the silk as possible, and then wrap the husk back up around the cob as tightly as possible.
- Fill a large bowl with cold water, and soak the cobs for at least ten minutes. If you’re using a gas grill, preheat the grill now.
- Place the corn on the grilling surface, trying to keep the husk between the grilling surface and the kernels whenever possible. Close the lid and grill for five minutes.
- Open the lid and turn the corn, again using the husk as a barrier for the kernels when possible. Close the lid and grill for an additional five minutes.
- Open the lid and turn a final time. Grill with the lid close for an additional five minutes, or until the kernels are easily popped with a grilling fork. Serve immediately and carefully, as both the husk and the corn itself will be very hot. Serve with butter, salt, and freshly ground black pepper.
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https://catzinthekitchen.com/2013/05/grilling-basics-corn-on-the-cob.html
Catz in the Kitchen
HI! We're Chels & Josh, lovers of (almost) all culinary combos, mommy and daddy to three wonderful kiddos (and two actual cats), and residents of the beautiful Pacific NW. Welcome! 
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