Grilled Corn Deserves Higher—Right here’s How one can Do It Proper

Grilled corn is just about synonymous with sunny, vivid days. Chomping right into a buttery, salty cob is a positive signal that summer season has certainly arrived. And whereas there are a number of methods to prepare dinner corn—boiled, steamed, roasted, even microwaved—grilling is hands-down my favourite. 

On the subject of grilling corn, individuals have robust opinions on how finest to do it. Some hold the husks on, letting the corn steam inside its pure wrapper. Others shuck the ears and wrap them in foil for the same impact. Then there are those that throw warning to the wind and toss totally shucked ears straight over a blazing-hot hearth. Every methodology has its professionals and cons: 

In-husk or foil-wrapped corn traps steam because it cooks, retaining it juicy, nevertheless it misses out on smokiness and browning, and the caramelized taste that comes with that browning.

Direct-grilled shucked corn delivers char and imparts a caramelized taste, however the intense hearth typically dries out the kernels shortly, leaving them shriveled and hard, or worse, straight-up burnt.

However in order for you smoky and blistered corn with out sacrificing juiciness, there’s a greater means.

The Better of Each Worlds: My Go-to Grilling Technique

This method threads the needle between these extremes. It is easy, managed, and delivers every thing nice about grilled corn, with out the shriveled chew. The strategy is similar whether or not you’re cooking on a gasoline or charcoal grill. Here is the way it works:

1. Begin with totally shucked corn. No husks. No foil.
2. Arrange a two-zone grill (one aspect scorching, the opposite cooler).
3. Start on the cooler aspect, with the lid closed, rotating the corn often, for roughly 10 to fifteen minutes. This permits the kernels to melt steadily whereas the sugars begin to focus.
4. End over excessive warmth, simply lengthy sufficient to blister and brown the skin, about 3 to five minutes.

With no husks or foil in the way in which, the corn picks up deep char whereas staying juicy and plump. It is the most effective of each worlds—smoky and candy, tender and crisp.

The Finest Solution to Serve Grilled Corn

Roll the recent cobs in copious quantities of butter, bathe with nearly an excessive amount of flaky salt, and take that first chew whereas they’re nonetheless dripping and heat. You can even add lime, harissa, mayo, cheese, or no matter else speaks to you—however actually, the straightforward butter and salt route is what I find yourself craving each corn season.

For a summer-defining chew, few issues come shut.