Grilled Corn on the Cob

If I’m not eating tomatoes each day from July through September, I’m probably eating corn. (Actually, odds are I’m eating both.)

Hey, when you live within walking distance of a well-stocked farm market, you don’t have an excuse not to be eating the best summer produce anytime you have the chance.

And when it comes to corn, I like it just cooked enough to be crunchy.

That means I’m always making luscious grilled corn on the cob instead of boiling it or throwing it in the microwave.

Who wants a soggy, waterlogged, overcooked ear of corn when it could frankly be eaten raw and still taste exquisitely sweet?

For my money, grilled corn is the best method for retaining the sweet flavor of summer corn. It’s a no-brainer to me.

How to Tell if Corn is Fresh

Obviously, if you’re buying your corn from a local farmstand or market, you’ll be able to ask the staff when the corn was picked and make sure you’re getting fresh ears.

(My local farmstand won’t even let its customers touch the corn—the staff inspects each ear personally to make sure it’s up to their standards before handing it over! Now that’s service.)

But if you’re at an unattended honor system stand or if you must buy from the supermarket, use these visual cues to make sure your corn is as good as you can get it.

• The green husk should be taut and slightly damp, not withered and dried out.
• The top kernels (if you can peek inside—don’t shuck the whole thing!) should be plump and firm as well, with no gaps.
• The corn silk should also feel, well, silky instead of brittle.

The freshest corn is always going to be the sweetest and juiciest, but if you need to store it for a few days, it’s no big deal.

Store the corn in its husk in the refrigerator until you’re ready to use it. For an added layer of insulation, you can keep the ears of corn in a produce bag or lightly dampened canvas bag.

The Easiest Way to Grill Corn

Because we eat so much corn—and because we can consume it the same day it’s been picked for maximum sweetness—I consider myself to be an expert on how to grill it. Are you ready?

You don’t need to soak the corn in its husk.

You don’t need to remove the husk.

You don’t need to wrap it in foil.

You don’t need to do anything except maybe give it a little trim, snipping the excess corn silk from the top of the ear, because it burns quickly and who needs that?

All you do is throw it on the grill. Yep, that’s it. I swear.

Seriously, my corn grilling method consists of placing the corn on the grill grates and closing the grill. I peek in every 5-7 minutes or so to rotate the corn.

When the husk is crispy and blackened on all sides, the corn inside is ready to go.

It’s juicy and steamed but still retains a little bit of fresh crunch.

Let the grilled corn rest and cool for a few minutes before you shuck it. And whether you’re shucking a raw or cooked ear of corn, the method remains the same.

Shucking corn is like ripping off a band-aid —you want to do it quickly and with purpose.

Simply pull down from the silks to the stem end of the corn, just like you would peel a banana.

When the corn is grilled, the silks will come off the kernels easily. If the corn is raw, some might stick a bit.

In that case, rubbing the corn with a damp cotton (not terrycloth) towel will help loosen the silk.

How to Remove Corn from the Cob

I’ll usually throw a few extra ears of corn on the grill, then slice the kernels off the ears once they’ve cooled.

My favorite way to remove corn from the cob doesn’t require any special equipment: just a big bowl and a sharp paring knife.

I repeat: Make sure you have a big bowl and a small knife.

That way, as you slice down the corn, your knife won’t hit the sides of the bowl and you’ll have enough room to work.

Hold the thin end of the corn in your non-dominant hand and place the stem end in the bowl so you have a stable, flattish surface.

Once stripped from the cob, the kernels will keep in the fridge for a few days.

You can quickly toast them in a cast iron pan, use them for elote tater tots, fold them into summer pasta, or toss with other vegetables for a salad.

After all, if you already have the grill fired up, it’s no extra work!

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Grilled Corn

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Here's how to make grilled corn without any presoaking or shucking required. It's the easiest method for juicy, flavorful sweet corn on the cob or for summer salads and side dishes.

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Ingredients

• 4 ears of corn

Optional toppings

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• Unsalted butter
• flaky salt
• freshly ground black pepper

Instructions

1. Preheat a grill to medium-high heat (450-500 degrees).
2. Trim any excess pieces of husk—the dark green parts that tend to dangle off the corn and can otherwise burn on the grill—and the top corn silk off each ear of corn.
3. Place the trimmed ears of corn on the grill and close the lid.
4. Check the corn after 5 minutes to make sure the husks are browning and starting to take on grill marks.
5. Rotate the corn and continue to grill, turning it every 5 minutes or so until the husk is completely browned on all sides and charred in spots.
6. When the corn husks are totally brown and crispy, remove the corn from the grill.
7. Let the corn rest for a few minutes until it's cool enough to handle.
8. Shuck the corn, pulling the silks and husks off from tip to stem as you would peel a banana.
9. Enjoy on the cob with butter, salt and pepper or remove the kernels and use in other recipes to your liking.

Notes

To remove the kernels:

1. Hold the ear of corn vertically in a large mixing bowl, stem side resting on the bottom of the bowl.
2. With a small, sharp paring knife, slice down the ear of corn to remove the kernels.
3. Rotate the corn and slice each side until all the kernels have been stripped.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 147mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g

The nutritional information above is computer-generated and only an estimate.

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