Grilling Corn in the Husk

Grilling corn in the husk keeps it juicy and adds a smoky flavor. It’s a simple and delicious way to enjoy fresh corn.

Here's a step-by-step guide to help you do it perfectly:

Use Fresh Corn

Look for bright green husks: Fresh corn has bright green husks that are tightly wrapped around the cob.
Check the silk: The silk should be moist and a little sticky. Dry or black silk means old corn.
Feel the kernels: Gently squeeze the husk. The kernels should feel firm and plump.

Soak the corn: Fill a large pot or bucket with water. Place the corn (husks on) in the water. Soak for 15-20 minutes. This helps prevent the husks from burning on the grill and adds moisture to the corn.
Preheat the grill: Turn on the grill and set it to medium-high heat. Let it heat up while the corn soaks.

Place corn on the grill: Shake off excess water from the corn. Place the corn directly on the grill grates.
Close the lid: If your grill has a lid, close it. This helps cook the corn evenly.
Turn the corn occasionally: Use tongs to turn the corn every 5 minutes or so. This ensures even cooking and prevents burning.
Grill for 15-20 minutes: The husks will become charred, and you might see some kernels peeking through. The kernels will steam inside the husks, making them tender and juicy.

Look at the husks: The husks should be charred and dry.
Feel the kernels: Carefully peel back a small section of the husk to check the kernels. They should be tender and fully cooked.
Test with a fork: Pierce a kernel with a fork. It should be soft and juicy.

Let the corn cool: Remove the corn from the grill and let it cool for a few minutes. This makes it easier to handle.
Peel away the husks and silk: Once cooled, peel away the husks and silk. You might need a clean towel to hold the hot corn.
Add seasoning: Brush the corn with melted butter. Sprinkle with salt and pepper. You can also add other seasonings like garlic powder, paprika, or lime juice.

Flavor boost: Before soaking, you can pull back the husks, remove the silk, and spread a bit of butter or seasoning on the kernels. Then fold the husks back up and soak.
Alternative soaking method: If you don't have time to soak the corn, you can wrap it in foil instead. This also helps retain moisture.
Serve with a variety of toppings: Try serving grilled corn with cheese, chili powder, or fresh herbs for extra flavor.

Grilling corn in the husk has its advantages and disadvantages. Here's a breakdown:

Juicy and Tender Corn: The husks trap moisture, steaming the corn, which keeps it juicy and tender.
Easy to Grill: You don't need to remove the husks and silk before grilling. This saves time and effort.
Smoky Flavor: The husks can add a subtle smoky flavor to the corn.
Protects Kernels: The husks protect the kernels from direct heat, reducing the risk of burning.
Enhanced Presentation: Serving corn in husks looks rustic and appealing for outdoor gatherings.

Longer Cooking Time: Grilling corn in the husk takes longer compared to grilling shucked corn.
Charring: The husks can char and create ash, which can be messy.
Peeling Difficulty: Removing husks and silk after grilling can be tricky, especially if the corn is very hot.
Flavor Penetration: Seasonings applied before grilling might not penetrate the husk well.
Uneven Cooking: Without turning the corn frequently, it may cook unevenly.

Grilling corn in the husk has many benefits but also some drawbacks. Consider these points to decide the best method for your needs.

Note: Grilled corn in the husk is vegetarian, plant-based, dairy-free, vegan, and gluten-free.