Grilled Corn on the Grill
One of the easiest ways to cook delicious grilled corn is on the grill. You can use a cast iron skillet or grill pan. Before grilling, soak the corn ears in water to make them plump. Adding cilantro and red pepper flakes to grilled corn is also a great way to jazz it up. The more you season the corn, the better it will taste! And because corn is so versatile, you can grill it any way you want.
Soaking corn in water before grilling is thought to season and also plump the ears of corn
Soaking corn in water before grilling can help to keep the husk moisture intact. Salt is a common seasoning that dehydrates corn and toughens the kernels. Salt can be added to the water to help the corn taste sweet. Corn on the cob should not be soaked for more than one hour.
To get a great grilling experience, be sure to choose fresh corn that has a bright green husk. You can also season it with smoked paprika, chili powder, garlic pepper, and salt. Just be careful when grilling fresh corn since high heat can char the corn. After grilling, pull back the husks and serve the corn with plenty of butter and other toppings, if desired.
Soaking the corn before grilling is another popular method. Soaking it in water prior to grilling is believed to season and plump the ears of corn, and makes it easier to cook. You must peel off the husk and remove any hairs from the ears. Then place the ears of corn in a large pot and cover it with a lid. If you don’t want to use a pan, you can also use the kitchen sink. The key is to make sure you thoroughly clean the sink before using this method.
Before grilling, make sure the corn is fresh. It should be soaked in water for at least 15 to 20 minutes to maximize its tenderness. Remove the husk if it is already partially opened. Leaving it out at room temperature can make it fall off easier. Alternatively, you can refrigerate leftover corn to use within 4 days.
Fresh corn is sweetest when picked right after harvest. Look for tight outer green husk, plenty of silk, and plump, firm kernels. Beware of corn with tiny holes in the husk, as these are signs of worms. Avoid corn that is too dry or dried, as this will result in the loss of natural sugars.
Using the husk in your cooking can also add to the flavor. Corn cooked in its husk is more moist and juicy than one that is partially husked. In addition, the husks create the perfect steaming environment, making the kernels moist and succulent. This method is also good for grilling in its husk.
Several corn vendors use this method to eat their grilled corn while still in its husk. You can also remove the husk and steam the corn. The husk will keep the corn from catching fire and help steam the ears. If you’d like to eat corn without the husk, simply remove the husk and serve it with butter and salt.
Cooking grilled corn in foil
Wrapping grilled corn in aluminum foil can be a quick way to cook it to perfection. This method prevents the corn from charring on the grill grates, and allows the corn to cook at a medium-low heat. When wrapping the corn, choose the foil side with the shiniest sides facing the heat source. This will promote better heat conduction and retain more moisture in the corn. The whole process should take around 30 minutes.
The most flavorful corn is wrapped in foil, which acts like a husk and locks in the natural juices. Corn without the husk is prepared in the same way. It should be rubbed with seasonings and flavored butter, then wrapped in foil. Grilling the corn in foil ensures it will retain the moisture and flavor. However, it’s important to touch the foil to achieve char marks.
Place the foil on a small pan. Butter can be added to the corn and garlic powder can be mixed with the softened butter. Make sure to seal the packet tightly to prevent water from leaking. The remaining water in the foil packet should reach boiling point after the corn is removed from the fire. Adding butter to the corn during cooking will give it a wonderful flavor. Just don’t forget to use garlic powder to prevent it from burning and turning bitter.
Before grilling the corn, coat the husk lightly with butter. The butter will serve as a barrier between the corn and the heat. Butter will also help retain the moisture of the corn. Place the corn on the grill, turning it once every 10 minutes. Once done, the corn should be soft when squeezed with tongs. To serve, brush with more butter and sprinkle with parmesan cheese. There are many options for how to prepare grilled corn for your family, and you can even add a twist of lemon juice to make it more enticing and delicious.
If you don’t want to deal with the mess of clean-up, consider cooking your grilled corn in aluminum foil. It is easy to do and tastes delicious! To make grilled corn in aluminum foil, remove the cob from the cob and re-use the remaining kernels. You can also cut the corn kernels and eat them with salads! It’s a great way to make grilled corn last longer!
You can add garlic butter or other spices to your grilled corn to give it a more authentic flavor. While the corn doesn’t require garlic butter, it will taste delicious if you do. Just be sure to rinse the corn well before placing it on the grill. The husk should be slightly thinner than the kernels, so that heat can reach the kernels without compromising the outer shell. You may also want to use a vegan butter or coconut oil instead of the traditional butter or oil.
Adding cilantro and red pepper flakes to grilled corn
To add even more flavor to grilled corn, try using Sir Kensington’s Special Sauce, which is a combination of Chile Lime Crema and Everything Sauce. This sauce will make your corn extra-special, and it’s great to serve at summer barbecues. To make the sauce, drizzle some olive oil on a sheet pan. Then, brush the corn with the oil. Sprinkle with additional cilantro, red pepper flakes, and freshly ground black pepper.
If you’re serving the corn to a large group, you can boil the corn cobs for 5 minutes and season it with lime juice and chili powder before grilling them. Or, you can add cilantro and red pepper flakes and serve the grilled corn with crumbled cotija cheese. Then, you can serve the grilled corn with a lime wedge, and top it with the seasonings you prefer.
A simple grilled corn salad is packed with addictive flavors. Serve it with tacos, burgers, or sandwiches for a quick and easy side. It’s packed with fresh vegetables and makes an excellent addition to any summer grilling menu. You can even use leftover corn for tacos or sandwiches. With just fifteen minutes of prep time, you’ll have a delicious side dish that will please your guests!
Grilled corn also goes well with butter. Garlic and lime enhance the sweetness and crunch of corn, while cilantro and chili powder bring fiesta-like flavors to the corn. You’ll love this recipe whether you’re serving it at a barbecue or a Mexican-themed dinner party. Just remember to use plenty of butter to make sure it’s tasty. It’s never enough to add a little spice to grilled corn!
For the sauce, make sure to add a tablespoon of melted butter to the grilled corn. Then, add a generous amount of fresh lime juice to the bowl, then pour in the butter. Let the corn cool completely before removing it from the cob. Afterwards, add a little bit of cheese and cilantro. Continue to baste it with butter. Adding the red pepper flakes and cilantro will make your grilled corn even more flavorful and delicious.
For the seasoning, you can use chili powder, smoked paprika, and melted butter. The melted butter adds a smoky, smokey flavor to the corn. You can also use Cotija cheese, a white-colored cheese with a grainy texture. Alternatively, you can use Queso fresco or Pecorino Romano, which are both white-colored and have a grainy texture.
Grilled Corn on the Grill Step By Step
Grilled corn on the cob is a classic summer treat that’s easy to prepare and bursting with flavor. Here’s a simple guide on how to grill corn on the cob:
- Fresh corn on the cob (with husks intact)
- Butter (optional)
- Salt and pepper (optional)
- Your choice of seasonings (e.g., paprika, chili powder, garlic powder, or herbs)
- Prepare the Corn: Start by selecting fresh corn with the husks still on. Gently peel back the outer husks, but do not remove them completely. You’ll want to keep the husks attached to the base of the corn.
- Remove Silks: Remove the silk threads (the fine, hair-like strands) from the corn. You can do this by hand or with a corn brush. Be thorough in removing the silks.
- Season (Optional): If desired, you can season the corn before grilling. Brush the corn with melted butter and sprinkle with salt, pepper, and your preferred seasonings. This step is optional but adds extra flavor.
- Recover with Husks: Carefully pull the husks back over the corn to cover it again. This helps protect the corn while grilling and imparts a smoky flavor to it.
- Preheat the Grill: Preheat your grill to medium-high heat, around 350-400°F (175-200°C). If using charcoal, ensure you have a two-zone fire with the coals on one side of the grill.
- Grill the Corn: Place the corn directly on the grill grates over the medium-high heat side. Close the grill lid and grill for about 15-20 minutes, turning the corn every 5 minutes. The husks may char and become slightly blackened; this is normal.
- Check for Doneness: After 15-20 minutes, the corn should be tender and have a nice char. You can check for doneness by inserting a fork into a kernel; it should pierce easily. The kernels should be plump and juicy.
- Serve: Carefully remove the corn from the grill. While the corn is still hot, you can peel back the husks and use them as a handle to hold the corn. You can also remove the husks entirely, but keeping them on can help retain heat and flavor. Serve the grilled corn with additional butter and seasonings if desired.
Grilled corn pairs well with a variety of dishes and is a favorite at summer cookouts and BBQs. You can customize the seasoning to your preference, and it’s a delicious and easy addition to your grill menu. Enjoy!
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