How to Grill Corn on the Husk: The Ultimate Guide
Grilling corn in the husk is an easy way to achieve sweet, smoky flavor while keeping the kernels moist; simply soak the ears, grill over medium heat, and enjoy the delicious results.
The Allure of Husk-Grilled Corn
Grilling corn on the cob is a quintessential summer tradition. While boiling or steaming offers a convenient alternative, grilling imparts a smoky char that elevates the natural sweetness of the corn. Leaving the husk on during grilling provides a protective layer, steaming the kernels from the inside and preventing them from drying out, resulting in a more flavorful and juicy result.
Benefits of Grilling Corn in the Husk
There are numerous benefits to grilling corn in its husk, making it a superior method for achieving the perfect grilled corn.
- Enhanced Flavor: The husk acts as a natural flavor infuser, imparting a subtle sweetness and earthy aroma to the corn.
- Moisture Retention: The husk traps moisture, preventing the kernels from drying out and ensuring a juicy, tender bite.
- Protection from Burning: The husk shields the corn from direct heat, preventing it from burning and ensuring even cooking.
- Ease of Preparation: Grilling corn in the husk is relatively simple and requires minimal effort.
- Natural Presentation: The husk provides a beautiful and rustic presentation, perfect for summer barbecues and gatherings.
Preparing Your Corn for Grilling
Proper preparation is essential for achieving optimal results. Here’s how to prepare your corn for grilling:
- Soaking the Corn: Submerge the ears of corn, husk and all, in cold water for at least 30 minutes, or up to 2 hours. This is crucial for preventing the husks from burning and adding moisture. Weigh them down with a plate or bowl to keep them fully submerged.
- Optional Trimming: Before soaking, you can trim any excess silk protruding from the top of the husk, but it’s not strictly necessary.
- Selecting the Corn: Choose ears of corn that feel firm and heavy for their size. The silks should be plump and golden brown, not dry or black.
- Removing the Silk (Optional): Some grillers prefer to remove the silk before grilling. If you choose to do this, carefully peel back the husk, remove the silk, and then re-wrap the husk before grilling. This can be done after the corn has soaked, to make it easier.
The Grilling Process: Step-by-Step
Follow these steps for perfectly grilled corn on the husk:
- Preheat Your Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C).
- Grill the Corn: Place the soaked corn directly on the grill grates.
- Cook the Corn: Grill for 15-20 minutes, turning occasionally to ensure even cooking. The husk will char and blacken, but this is normal.
- Check for Doneness: The corn is done when the kernels are tender and easily pierced with a fork.
- Rest and Serve: Remove the corn from the grill and let it rest for a few minutes before peeling back the husk and serving. Be careful, as steam will escape.
Enhancing the Flavor: Adding Your Personal Touch
While grilled corn on the husk is delicious on its own, there are many ways to enhance the flavor:
- Compound Butter: Prepare a compound butter with herbs, spices, or garlic and spread it on the corn after grilling.
- Seasonings: Sprinkle the corn with salt, pepper, chili powder, or your favorite spice blend.
- Cheese: Grate Parmesan, Cotija, or other cheeses over the corn for a savory twist.
- Sauces: Drizzle the corn with your favorite sauce, such as barbecue sauce, hot sauce, or chimichurri.
- Citrus: Squeeze lime or lemon juice over the corn for a bright and tangy flavor.
Common Mistakes to Avoid
Avoid these common mistakes to ensure perfect grilled corn:
- Not Soaking the Corn: This is the most common mistake. Soaking is essential to prevent the husks from burning.
- Overcooking the Corn: Overcooking will result in dry, tough kernels.
- Grilling at Too High a Heat: High heat will burn the husks before the corn is cooked through.
- Ignoring Uneven Cooking: Turning the corn occasionally ensures even cooking on all sides.
- Peeling the Husk Too Soon: Letting the corn rest for a few minutes after grilling allows the steam to finish cooking the kernels.
Troubleshooting: Addressing Common Issues
| Issue | Possible Cause | Solution |
|---|---|---|
| Husks are burning | Insufficient soaking, high heat | Soak corn longer, reduce grill temperature, wrap with foil. |
| Corn is undercooked | Insufficient grilling time, low heat | Increase grilling time, increase grill temperature. |
| Corn is dry | Overcooking, not soaking | Reduce grilling time, soak corn longer. |
| Uneven cooking | Not turning frequently | Turn corn every few minutes to ensure even cooking on all sides. |
| Difficult to peel | Peeling before resting | Let the corn rest for a few minutes before peeling back the husk. |
Frequently Asked Questions (FAQs)
Is it necessary to soak the corn before grilling?
Yes, soaking the corn is absolutely essential for preventing the husks from burning and ensuring that the corn steams properly inside. This process also adds moisture to the kernels, keeping them juicy and tender.
How long should I soak the corn?
Ideally, you should soak the corn for at least 30 minutes, but soaking it for up to 2 hours is even better. The longer the corn soaks, the more moisture it will absorb, resulting in a more juicy and flavorful grilled corn.
Can I grill corn without the husk?
Yes, you can grill corn without the husk, but it will require more attention and care. You’ll need to brush the corn with oil or butter and grill it over medium-low heat, turning frequently to prevent burning. Expect a shorter cooking time.
What is the ideal grill temperature for grilling corn on the husk?
The ideal grill temperature for grilling corn on the husk is medium heat, which is around 350-400°F (175-200°C). This allows the corn to cook through without burning the husks.
How can I tell when the corn is done?
The corn is done when the kernels are tender and easily pierced with a fork. You can carefully peel back a small section of the husk to check for doneness without completely removing it.
Can I add butter or seasonings before grilling?
While some people add butter or seasonings before grilling, it’s generally recommended to add them after grilling. Adding butter or seasonings beforehand can cause them to burn or melt away during the grilling process.
What’s the best way to peel the corn after grilling?
After removing the corn from the grill, let it rest for a few minutes. Then, using tongs or a clean kitchen towel, carefully peel back the husk from the top of the ear down. Be cautious of steam.
Can I use a gas or charcoal grill?
Yes, you can use either a gas or charcoal grill to grill corn on the husk. The grilling process is the same for both types of grills.
How long will grilled corn on the husk keep?
Grilled corn on the husk is best enjoyed immediately. However, you can store leftover grilled corn in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container.
Can I freeze grilled corn on the husk?
Yes, you can freeze grilled corn on the husk. Allow the corn to cool completely, then remove the kernels from the cob and store them in a freezer-safe bag or container. It will keep for several months.
Is it possible to grill corn on the husk indoors using an indoor grill pan?
Absolutely! Soaked corn can be grilled on an indoor grill pan over medium heat, rotating occasionally, until the corn is cooked through. The smoky flavor won’t be as pronounced, but the moisture will still be retained by the husk.
What are some creative toppings for grilled corn on the husk?
Beyond butter and salt, consider experimenting with toppings like cotija cheese and chili powder for a Mexican-inspired elote, pesto and Parmesan cheese for an Italian twist, or a drizzle of maple syrup and a sprinkle of bacon bits for a sweet and savory treat. The possibilities are endless!