Grilled Corn

Yield:
4 servings
Level:
Easy
Ingredients
Directions

Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.


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    So simple, so easy and SO yum : )
    For us novice cooks...the grill is over a medium heat. I was surprised when the husks caught fire a little. It did not seem to affect the corn. Although one ear that didn't have as many husks got a little overdone. I stuck my corn upside down in a wide mouthed pitcher to soak. I had never grilled corn before. It was good.
    I found peeling & re-wrapping the ears before cooking a bit cumbersome but not too bad. Soaking them requires taking up one bowl of your sink because with the husks still attached it's virtually impossible to find a pot big enough to cover several ears with water. The corn cooked well and stayed nice and moist but attempting to peel 12 ears of straight-off-the-grill corn was simply not worth the pain involved! Overall the best technique I've tried for grilled corn but not worth tying up the whole grill when good corn is equally awesome when cooked in a pot of water... and I can remove that from the pot with tongs, thus avoiding the tender, burnt fingers of this grilled version!
    My husband and I always wanted to try corn on the grill! This was a great recipe that kept the corn extremely moist! Grilled corn is the best way to go! :-)
    Sprinkle with everything you go, lemon pepper,cajun season.chilie powder
     
    .tabasco sauce,garlic what ever your taste buds like.That's how they eat in Texas
    This was so easy and so good!!! My husband and I will never cook corn on the cob any other way now.
    I tried to write a review for Bobby's "corn skewers with chipotle-cilantro butter", and although my 5-star rating was recorded, the site didn't record my review. It is the best way ever to eat corn. (I left the cobs whole). The compound buter is terrific on bruschetta, fried chicken, and probably lots of other things.
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    This recipe is featured in:

    Cookout Sides & Salads