How to Grill Corn on the Cob on a Gas Grill? Unveiling the Secrets to Perfect Grilling
Achieving perfectly grilled corn on the cob on a gas grill is surprisingly easy. It involves either grilling directly or indirectly, and the best method depends on whether you want to grill unhusked, husked, or foil-wrapped corn.
The Allure of Grilled Corn: A Summertime Staple
Grilled corn on the cob is synonymous with summer. Its sweet, smoky flavor perfectly complements any BBQ spread. Beyond its delicious taste, grilled corn offers a simple, healthy side dish that’s relatively inexpensive and quick to prepare. The char from the grill adds a depth of flavor that elevates this humble vegetable into a culinary delight. The versatility of grilled corn allows for endless flavor combinations, from simple butter and salt to more adventurous spice rubs and toppings.
Grilling Methods: Husked, Unhusked, and Foil-Wrapped
There are three main approaches to grilling corn on the cob, each offering a slightly different result:
- Unhusked Corn: Grilling corn in its husk helps to steam the kernels, resulting in a tender, juicy texture. The husk also provides a natural barrier against the intense heat of the grill, preventing burning.
- Husked Corn: Grilling corn directly on the grill grate after removing the husk allows for maximum caramelization and a more pronounced smoky flavor. However, this method requires careful attention to prevent drying out or burning.
- Foil-Wrapped Corn: Wrapping corn in foil creates a steam-filled environment that ensures even cooking and keeps the kernels moist. This method is great for adding additional flavors, such as herbs and butter, directly to the corn.
The Step-by-Step Grilling Process: Achieving Grilled Corn Perfection
Regardless of which method you choose, follow these steps for optimal results:
Preparation:
- Unhusked: Soak the corn (in the husk) in cold water for at least 30 minutes prior to grilling. This prevents the husks from burning excessively. Gently peel back the husk, remove the silk, and then pull the husk back over the corn.
- Husked: Remove the husks and silk completely. Brush the corn with oil or melted butter.
- Foil-Wrapped: Remove the husks and silk. Spread butter, herbs, and spices over the corn. Wrap each ear tightly in aluminum foil.
Grilling:
- Unhusked: Preheat your gas grill to medium heat (350-400°F). Place the corn directly on the grill grate and cook for 15-20 minutes, turning occasionally, until the husks are charred and the kernels are tender.
- Husked: Preheat your gas grill to medium heat. Grill the corn directly on the grate for 10-15 minutes, turning frequently, until the kernels are lightly charred and tender. Watch closely to prevent burning.
- Foil-Wrapped: Preheat your gas grill to medium heat. Place the foil-wrapped corn on the grill grate and cook for 15-20 minutes, turning occasionally, until the corn is tender.
Serving:
- Carefully remove the corn from the grill. Allow it to cool slightly before handling. For unhusked corn, peel back the husks and remove any remaining silk. Season with butter, salt, pepper, or your favorite toppings.
Common Grilling Mistakes and How to Avoid Them
- Burning the Husks: Soaking unhusked corn for at least 30 minutes before grilling is crucial to prevent the husks from catching fire.
- Drying Out the Kernels: Grilling husked corn for too long or at too high a temperature can result in dry, shriveled kernels. Keep a close eye on the corn and turn it frequently.
- Overcooking: Overcooked corn becomes mushy and loses its sweetness. Test for doneness by piercing a kernel with a fork; it should be tender and juicy.
- Neglecting to Oil: Oiling husked corn before grilling helps to prevent sticking and promotes even browning.
Enhancing Flavor: Toppings and Variations
The possibilities for flavoring grilled corn are endless. Here are some ideas:
- Classic: Butter, salt, and pepper.
- Mexican Street Corn (Elote): Mayonnaise, cotija cheese, chili powder, lime juice.
- Garlic Herb: Garlic butter, parsley, thyme, rosemary.
- Spicy: Chili flakes, cayenne pepper, paprika.
- Sweet: Honey butter, brown sugar.
Choosing the Right Corn: Freshness is Key
The key to great grilled corn is starting with fresh, high-quality ears. Look for corn with bright green husks, plump kernels, and moist silks. Avoid corn with dry or discolored husks, or kernels that appear shrunken or dented.
Frequently Asked Questions (FAQs)
1. How do I know when the corn is done grilling?
The best way to determine doneness is to insert a fork or knife into the kernels. They should be tender and easily pierced. For unhusked corn, you can peel back the husks slightly to check the kernels. For foil-wrapped corn, carefully unwrap one ear to check for doneness. Remember, corn continues to cook slightly after being removed from the grill.
2. Can I use frozen corn on the cob for grilling?
While fresh corn is always preferred, frozen corn on the cob can be grilled. Thaw the corn completely before grilling to ensure even cooking. Frozen corn may require a slightly longer grilling time.
3. Should I soak the corn before grilling if I’m using foil?
No, there’s no need to soak the corn if you’re grilling it in foil. The foil creates a steam-filled environment that keeps the corn moist.
4. What temperature should I set my gas grill to for grilling corn?
Medium heat (around 350-400°F) is ideal for grilling corn. This allows the kernels to cook through without burning the husks or drying out the corn. Adjust the temperature as needed based on your grill’s performance.
5. How long does it take to grill corn on a gas grill?
Grilling time varies depending on the method used:
- Unhusked: 15-20 minutes
- Husked: 10-15 minutes
- Foil-Wrapped: 15-20 minutes
These are estimates; adjust grilling time based on your grill and the size of the ears of corn.
6. Can I add flavors directly to the corn before grilling?
Absolutely! For husked or foil-wrapped corn, brushing with garlic butter, herbs, or spices before grilling adds a delicious layer of flavor. Be careful not to overdo it with sugary sauces, as they can burn easily.
7. Is it better to grill corn directly or indirectly?
Direct grilling is great for achieving a charred, smoky flavor. Indirect grilling, using only one or two burners on a gas grill, provides more even cooking and is less likely to burn the corn. Experiment with both methods to see which you prefer.
8. How do I prevent the corn from sticking to the grill?
Oiling the grill grates before grilling helps to prevent sticking. Also, brushing the husked corn with oil or melted butter adds a protective layer. A well-seasoned grill is also less likely to cause sticking.
9. Can I grill corn without removing the silk?
While it’s possible, removing the silk before grilling is recommended. The silk can become charred and difficult to remove after grilling. Soaking the unhusked corn may make silk removal easier afterward.
10. What’s the best way to store leftover grilled corn?
Store leftover grilled corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the grill.
11. Can I grill corn on a charcoal grill instead of a gas grill?
Yes, grilling corn on a charcoal grill is also a great option. The process is similar, but you’ll need to manage the charcoal to maintain a consistent medium heat. The smoky flavor from a charcoal grill is often more pronounced.
12. What are some variations I can try to elevate my grilled corn game?
Beyond the basic butter and salt, consider trying these variations: Elote (Mexican Street Corn), grilling with flavored butters (garlic herb, chili lime), or grilling with bacon wrapped around the corn. Don’t be afraid to experiment with different spices and herbs to create your own unique flavor combinations.