Eating outdoor grill corn on the cob is like taking a bite of summer. It is smoky, crisp, sweet and just a little bit messy. There are definitely preferred ways of preparing and cooking outdoor grill corn on the cob and every person who grills corn is sure their way is the best, but your summer grilling won't be wasted if you try all the different methods to discover which way is best for you.
The most popular methods for outdoor grill corn on the cob are similar and each has many, many sub-variations.
- Grilled in husk, soaked in water
- Grilled out of husk, soaked in water
- Grilled in foil, no water, can keep in husk or remove
- Grilled in husk, no soaking
And those are just the basics; there are a number of variations within each set. Some people claim that you don't even need to remove the silks, they will slide right off after the corn is cooked. When you are cooking outdoor grill corn on the cob, you are steaming it, whether it is in the husk or in foil. This steaming process clumps the silks making them easy to remove. Others think removing the silks prior to cooking is very important, to the point of scrubbing the ears until all the silks are removed.
For those who prepare outdoor grill corn on the cob, the majority vote to leave the husks on. Some suggest peeling the husks back, cleaning the silks, pulling the husks back up, soaking in water then grilling. Some suggest adding butter and seasoning after soaking and before grilling, others are adamant about soaking, rewrapping with husks and then wrapping in foil. That one seems like overkill, but never argue with a chef. They have knives and fire.
Some gourmet chefs, whether amateur or professional, suggest adding any number of savory flavors or sauces to the corn before it is grilled. When you are ready to cook your outdoor grill corn on the cob, the grilling intensifies the flavor of the herbs; spices or sauce and the flavors mingle with the smokiness of the grilled husks, creating a taste sensation. Others prefer the simple taste of the grilled corn, salt and butter.
One recipe for outdoor grill corn on the cob called for soaking the corn in the husks, then covering the corn with water-soaked bath towel. The author claims the towel will not burn and the corn will be incredibly moist.
For the grillers who removed the husks and used foil, many of them suggested putting the shiny side of the foil to the inside to speed up the cooking time. This reduces the amount of reflection of heat and your outdoor grill corn on the cob cooks faster. Some people who use foil for grilling also parboiled the corn to speed up the cooking process.
No matter how you do it, outdoor grill corn on the cob is delicious and comes with a rich history. Native Americans have been cooking corn outdoors for generations, needless to say, in the husk all the way for them.
Succulent corn on the cob with your outdoor grill just cannot be beaten if grilled correctly. Need more ideas on outdoor bbqs and gas grills , then look no further.