How Long to Grill Corn on the Cob in the Husk?
Grilling corn on the cob in the husk typically takes between 15-20 minutes, turning occasionally, to achieve tender and flavorful kernels. Soaking the corn in water beforehand for at least 30 minutes is crucial to prevent burning and ensure even cooking.
The Allure of Husk-Grilled Corn
Grilling corn on the cob in the husk is a beloved summer tradition, and for good reason. This method not only imparts a subtly smoky flavor to the sweet kernels but also steams the corn within its natural wrapper, resulting in incredibly tender and juicy results. It’s a simple yet elegant way to elevate your barbecue experience. The husk also provides a protective layer, preventing the kernels from drying out and charring too quickly.
Benefits of Grilling Corn in the Husk
Why choose the husk-on method over other grilling techniques? Several advantages make it a standout choice:
- Moisture Retention: The husk acts as a natural steamer, trapping moisture and preventing the kernels from drying out.
- Flavor Enhancement: The husk imparts a subtle, earthy flavor to the corn.
- Protection from Burning: The husk shields the kernels from direct heat, minimizing the risk of charring.
- Easy Handling: The husk provides a built-in handle, making it easier to turn and serve the corn.
- Presentation: Husk-on grilled corn looks impressive, adding a rustic charm to your table.
Preparing Your Corn for Grilling
Proper preparation is key to achieving perfectly grilled corn. Follow these steps for optimal results:
- Soak the Corn: Submerge the corn, still in its husk, in cold water for at least 30 minutes, and ideally up to two hours. This saturates the husk and kernels, preventing them from burning.
- Optional: Peel Back the Husk: If desired, gently peel back the husk without detaching it completely from the base. Remove the silk. Pull the husk back up to cover the corn and tie it off with kitchen twine. This method allows you to apply butter and seasonings before grilling.
- Preheat Your Grill: Prepare your grill for medium heat (around 350-400°F).
- Lightly Oil the Grill Grates: This prevents the corn from sticking.
The Grilling Process: Step-by-Step
With your corn prepped and your grill ready, follow these steps for grilling perfection:
- Place Corn on Grill: Arrange the corn on the preheated grill.
- Grill for 15-20 Minutes: Cook for 15-20 minutes, turning every 5 minutes or so, until the husk is slightly charred and the corn is tender. You should be able to pierce the kernels easily with a fork.
- Check for Doneness: The easiest way to check for doneness is to peel back a portion of the husk and pierce a kernel with a fork. It should be tender and juicy.
- Remove from Grill: Carefully remove the corn from the grill using tongs.
- Let Cool Slightly: Allow the corn to cool for a few minutes before handling.
- Serve and Enjoy: Peel back the husk completely, add butter, salt, pepper, or your favorite toppings, and enjoy!
Common Mistakes to Avoid
Even the simplest recipes can go wrong if you’re not careful. Here are some common mistakes to avoid when grilling corn in the husk:
- Skipping the Soaking Step: This is perhaps the most common mistake. Without soaking, the husk will dry out and burn quickly, leading to uneven cooking and dry kernels.
- Using Too High Heat: Grilling over high heat will char the husk before the corn is cooked through. Medium heat is ideal.
- Not Turning the Corn Regularly: Turning the corn ensures even cooking on all sides.
- Overcooking the Corn: Overcooked corn can become dry and tough. Check for doneness after 15 minutes and remove from the grill as soon as the kernels are tender.
- Peeling the Husk Completely Before Grilling: While optional to peel back the husk to remove the silk, removing the husk completely defeats the purpose of this method and exposes the kernels to direct heat.
Variations and Flavor Combinations
While simple butter, salt, and pepper are classic toppings, don’t be afraid to experiment with different flavor combinations:
- Mexican Street Corn (Elote): Brush with mayonnaise, sprinkle with cotija cheese, chili powder, and lime juice.
- Garlic Herb Butter: Mix softened butter with minced garlic, chopped herbs (such as parsley, thyme, and rosemary), and a pinch of salt.
- Chili Lime Butter: Combine softened butter with chili powder, lime zest, and lime juice.
- Honey Butter: Mix softened butter with honey and a pinch of cinnamon.
- Spicy Mayo: Combine mayonnaise with sriracha or your favorite hot sauce.
Comparing Grilling Methods
| Grilling Method | Pros | Cons |
|---|---|---|
| Husk On | Moisture retention, flavor enhancement, protection from burning. | Takes longer, difficult to see if corn is done. |
| Husk Off | Faster cooking time, easier to see if corn is done. | Can dry out easily, more prone to burning. |
| Wrapped in Foil | Keeps corn incredibly moist, good for adding liquids/seasonings. | Corn doesn’t get any char or smoky flavor. |
| Directly on the Grill | Quickest cooking time, charred flavor. | Requires constant monitoring to prevent burning, can dry out quickly. |
Frequently Asked Questions
Is it necessary to soak the corn before grilling in the husk?
Yes, soaking the corn for at least 30 minutes is highly recommended. This saturates the husk, preventing it from burning and helps to steam the corn, resulting in more tender and juicy kernels. Skipping this step significantly increases the risk of dry, burnt corn.
How can I tell if the corn is done without peeling back the husk?
While peeling back a small portion of the husk is the most reliable method, you can also look for signs of doneness. The husk will be slightly charred and the corn will feel somewhat softer when pressed gently. You should also be able to smell the sweet aroma of cooked corn.
Can I grill corn in the husk on a gas grill?
Absolutely! Grilling corn in the husk works equally well on both gas and charcoal grills. Just ensure you maintain a medium heat (around 350-400°F) and turn the corn regularly for even cooking.
Can I use this method with frozen corn?
While you can grill frozen corn in the husk, the results may not be as good. The frozen corn will release more moisture during cooking, potentially making the kernels waterlogged. If using frozen corn, thaw it slightly before grilling and reduce the soaking time.
How long can I store grilled corn on the cob?
Grilled corn on the cob can be stored in the refrigerator for up to 3-4 days. Let the corn cool completely before storing it in an airtight container. Reheat gently in the oven or microwave before serving.
What is the best way to reheat grilled corn on the cob?
For optimal results, reheat the corn in the oven. Wrap the corn in foil with a pat of butter and reheat at 350°F for 10-15 minutes, or until heated through. The microwave can also be used, but it may result in a slightly less desirable texture.
Can I add butter and seasonings before grilling?
Yes, you can add butter and seasonings before grilling. Gently peel back the husk without detaching it completely, remove the silk, and spread butter and seasonings over the kernels. Pull the husk back up to cover the corn and tie it off with kitchen twine before grilling.
Is it better to grill corn with or without the silk?
It’s generally recommended to remove the silk before grilling, as it can become sticky and difficult to remove after cooking. However, leaving a small amount of silk is perfectly fine.
What is the ideal grill temperature for grilling corn in the husk?
The ideal grill temperature is medium heat, around 350-400°F. This allows the corn to cook evenly without burning the husk.
Can I grill corn in the husk on a charcoal grill?
Yes! Grilling corn in the husk is fantastic on a charcoal grill. Be sure to arrange your coals for indirect heat if possible, placing the corn away from the direct flames. This will prevent the husk from burning too quickly.
What type of corn is best for grilling?
Fresh, sweet corn is the best type for grilling. Look for ears with plump, well-filled kernels and bright green husks.
Do I need to oil the corn before grilling?
You don’t need to oil the corn itself, as grilling it in the husk provides sufficient moisture retention. However, lightly oiling the grill grates is recommended to prevent the corn from sticking.