Ingredients How to Make Roasted Corn On The Grill Recipe:
- Fresh ears of corn
- Olive oil
- Salt and pepper
Select Fresh Corn:
Select two or three good ears of corn with the husks on. Note, that the nibblets are almost completely to the point on the ear of corn. Check that the leaves are even in color and show no signs of damage from bugs or worms or damage in transit.
Keep the corn in a cool place like your refrigerator until ready for use. Do not freeze the corn in advance of this process. Freezing can dry out the corn and will make it soggy as the ear thaws.
Preparing Corn for Grilling:
If the ears of corn have many layers of husk on them, peel back the layers but do not remove them. Then soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered in water. Soaking will provide extra moisture for cooking and will aid in the steaming process inside the husks.
While the corn is soaking, preheat the barbecue grill to a medium temperature (350 degrees F). After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling back over the ears. Remove as much of the corn silk as you can before completely covering the ears.
Once the corn has soaked brush the kernels with olive oil or butter.
If desired, before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Grilling the Corn:
Place the prepared ears of corn on a medium heat on your barbecue grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for approximately 15 minutes.
As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.
When the husks start to turn dark and the kernals begin to pull away from the tip of the ear, the corn is considered ready to be removed from the grill. Don't overcook the ears which is easy to do.
A simple test will tell you if you gone too far in the cooking process. Simply test by flexing the corn in your hands. If it flexes too easily or the corn becomes mushy you've cooked it too long.
Before removal remember the corn will be hot. Take caution to use gloves or mitts to protect yourself before.
Let the corn rest for about 3 minutes. After resting hold the corn at one end and peel the husks downward.
After the husks are off and the corn has been rested you can add seasonings like salt and pepper or butter or just about anything else you want. Just be careful if you intent to cut the corn in half.
Once your Roasted Corn on the Grill is ready serve and enjoy.
This product was added to our catalog on Wednesday 20 September, 2017.