Grilled Sweet Corn

Grilled Sweet Corn
Print Recipe
There are three basic techniques for grilled corn, and all will produce a different result, whichever you choose, all will be delicious.
Grilled Sweet Corn
Print Recipe
There are three basic techniques for grilled corn, and all will produce a different result, whichever you choose, all will be delicious.
Ingredients
Servings:
Instructions
  1. Corn Cooked in Their Shucks: After you have soaked the cobs, just toss them onto your preheated BBQ, and after about 15 minutes of closed lid cooking they will be done. This is the most effortless method, and will always produce a great cob of corn; but it won't be noticeably BBQ'd. The ears in effect simply steam inside the outer layer and the end result is not that drastically different to a boiled or steamed cob of corn.
  2. Corn Cooked in the Inner Shuck: Also requires a soaking, but for these cobs, you've peeled off the outer layer, leaving only the inner silk as a coating. These will require a little more attention on the grill, and will need to be turned occasionally to avoid burning. These should also be cooked with the BBQ lid down. This method will protect the corn from the direct heat of the grill, but will allow some of that smoky heat through for direct contact with the corn. The corn will end up a touch blackened and smoky sweet
  3. Naked Corn on the Grill: Completely shuck the corn, and simply grill the exposed corn directly over the heat of the grill. This method requires the most attention, and will result in a more blackened cob of corn. This blackening in not a bad thing, and as long as you are vigilant, and turn often, this corn will taste nutty, smoky sweet. You should keep the lid down, but will need to keep turning the corn about every minute or so.
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