Grilled corn makes the perfect summertime treat! This dish is cheap, easy to make, and tastes great. There are three common ways to burn corn, but the easiest is to let the husks lock in the heat and moisture.
Step
Method 1 of 4: Burning Corn in the Husk
Step 1. Choose corn wisely
Look for corn that is freshest and almost ripe, preferably in traditional markets. Choose corn that is light green in color and firmly attached to the cob. The corn stalks should be bright yellow and the ends of the hair light brown. While at the market, don't be afraid to peel enough husks to reveal a few rows of corn kernels. The kernels should be white or pale yellow in color, look nice and plump, and be able to line up tightly in a straight line from one end of the cob to the other.
- Fresh, young corn is rich in natural sugars that will caramelize beautifully when roasted. As corn ages, these sugars turn into a more bland, starchy substance.
- If the corncobs have a layer of husk that is too thick, peel the outer 2-3 layers first before proceeding.
Step 2. Heat the grill
Heat the grill to medium-high, about 180-200 degrees Celsius. If you're using coals, arrange them evenly in the grill and heat them until they're gray.
The best way to heat a gas grill is to turn it on to a high temperature, then lower it to the desired temperature. This is done to help heat the grill rack
Step 3. Soak the corn (optional)
At this point, you can soak the corn in cold water to improve the taste and reduce burning of the husks. Soak the corncobs completely for 15 minutes, then shake them to remove excess water.
If you don't like the smell of charred husks, soak the corn for 30–60 minutes. (Many people don't hate this smell, or rather like it.)
Step 4. Add butter and flavorings (optional)
Whether you want to use the seasoning now, or later after the corn is cooked, the difference in taste isn't that big of a deal. If you want to season the corn now, peel the husks just enough to reveal the kernels. Rub olive oil or room temperature butter with a pastry brush over the corn, and season with salt, pepper, and/or savory herbs (or try a more upscale option). Pull the loose husks up over the corn kernels.
- Tear off and remove cornstarch before seasoning.
- Don't melt the butter first. This makes the herbs more difficult to stick to.
Step 5. Bake the corn
Tie thread or loose husks around the ends of the husks so they don't fall off the corn. Place the corn on a greased grill rack, either near the charcoal for quick cooking, or further away to reduce the risk of scorching. Cover the grill and cook for 15-20 minutes, then flip the corn every about 5 minutes. Check the corn for doneness when the husks begin to show scorched and loose rows of corn kernels. If the seeds don't feel soft after pricking with a fork, you can leave the corn until the husks turn black.
- Be careful not to overcook the corn so it becomes smooth or mushy. If the corn cobs bend easily in your hands, the corn may have been cooking too long.
- You can cook corn directly on the charcoal. If so, the corn is ripe when the husks are fully charred. You should check the corn often as it burns so it doesn't burn.
Step 6. Serve
Use tongs or oven mitts to remove the corn from the grill. Protect your hands with oven mitts or a thick cloth, then peel the husks from top to bottom of the cob. Serve the corn while it's still hot.
- Be careful. Corn in the husk will be very hot.
- If the corn has not been seasoned previously, serve it with butter, salt, and pepper.
- If there is ash stuck to the corn, just rinse it with warm water.
Method 2 of 4: Burning Corn with Aluminum Paper
Step 1. Follow this recipe if you plan to cook a large batch
The aluminum foil will keep the corn hot for a long time. If you're cooking corn for a large number of people, wrap the corn in foil first, then leave it wrapped until all of the corn has finished cooking.
Step 2. Soak the corn (optional)
Some people prefer to soak the corn before burning. In this case, completely submerge the corn in a bowl or saucepan of cold water for about 15-20 minutes. This allows the corn kernels to absorb more water so that they become plump and fertile. When it's done, pat the corn with a paper towel.
Step 3. Prepare the corn
Starting at the top of the cob, remove all the husks and hairs of the corn. If there is dirt on the corn, rinse thoroughly.
Step 4. Heat the grill
Heat the barbecue grill to medium-high, about 180-200 degrees Celsius.
Step 5. Prepare the corn for roasting
Brush the corn kernels with butter or olive oil and season with salt and pepper, or try a more upscale option. Wrap each corn stump in aluminum foil, twisting the ends tightly like candy wrappers.
If you prefer, you can wait for the corn to finish cooking before applying the butter and herbs
Step 6. Grill the corn
Place each aluminum-wrapped corncob on the preheated grill. Cover and let sit for 15-20 minutes so that it cooks well. Occasionally turn the corn using tongs so that it doesn't scorch on one side.
You can test the ripeness of the corn by pricking the kernels with a fork. The corn should be soft and have a clear liquid
Step 7. Serve
Remove the corn from the grill using oven mitts or food tongs. Open the foil carefully as it is very hot! Serve the roasted corn immediately.
Method 3 of 4: Cooking "Nude" Grilled Corn
Step 1. Follow this recipe to make smoked corn
Unwrapped roasted corn won't be as savory as the other options, and there's a risk that the corn will burn badly. However, when done right, the corn kernels will absorb much of the flavor from the roaster, and caramelize into a smoky sweetness.
It is also the fastest way to burn corn
Step 2. Heat the grill to medium high heat
For your first attempt, try a medium temperature. When you can measure the finished product, raise it to a high temperature so that it cooks faster.
Step 3. Prepare the corn
Remove the husks and corn silk. The corn silk will burn in the toaster so you don't have to remove every strand.
Step 4. Bake the corn until golden brown spots appear
Place the corn on the top shelf, if you have one, to prevent scorching. Monitor the corn closely and turn it occasionally. Corn kernels will lighten in color, then turn brown as they caramelize. The corn is ready to be removed when many golden brown spots appear, while most of the corn is still yellow.
Method 4 of 4: Making Butter Flavored Grilled Corn
Step 1. Make the barbecue butter
For a delicious variation on regular butter, try making barbecue butter to spread on corn. This butter will add a "kick" to the corn flavor and will wow guests. The materials needed are:
- 2 tbsp. canola oil
- 1/2 small red onion, cut into small pieces
- 2 cloves of garlic, cut into small pieces
- 2 tsp. spanish peppers
- 1/2 tsp. cayenne pepper powder
- 1 tsp. roasted cumin seeds
- 1 tbsp. ancho chili powder
- 1/2 cup water
- 1 1/2 sticks unsalted and slightly softened butter
- 1 tsp. Worcestershire sauce
- Freshly ground salt and black pepper
- Put the oil in a medium saucepan and heat it over high heat. When the oil is hot, add the sliced red and white onions and fry for 2-3 minutes until soft. Add all the spices to the pot and stir until evenly distributed. Pour the water into the pot and continue cooking for 1-2 minutes until the mixture thickens. Remove the pot from the stove.
- Place the butter, Worcestershire sauce and seasoning mixture in a food processor and blend until smooth. Add salt and pepper, then transfer to a small bowl and chill in the refrigerator for 30 minutes. This allows the flavors to sink in. Remove the sauce from the refrigerator 10 minutes before serving.
Step 2. Cook the corn butter mayonnaise lime
The lime butter mayonnaise will add flavor to the roasted corn and keep your friends and family hooked. Here are the materials needed:
- 1 stick of softened unsalted butter
- 1/4 cup mayonnaise
- 1/2 tsp. onion powder
- 1 lime, grated the outside
- Slices of lime, to serve
- Place the butter, mayonnaise, onion powder, and grated lime in a bowl or food processor. Transfer to a small bowl and place in the refrigerator to cool for half an hour.
- When the corn is cooked, brush it with as much butter as you like and serve with a lime wedge.
Step 3. Make Herb Butter Corn
Herb butter is another easy way to add flavor to grilled corn. Simply mix all the ingredients in a food processor until smooth, then transfer to a small bowl and chill in the refrigerator for 30 minutes before serving. Here are the materials needed:
- 2 sticks of unsalted butter at room temperature
- 1/4 cup chopped fresh herbs, such as basil, chives or tarragon
- 1 tsp. kosher salt
- Freshly ground black pepper
Step 4. Cook the garlic chives butter corn
Garlic and butter are the perfect match, especially for grilled corn. Simply chop these two ingredients and stir in a small bowl until thoroughly combined, then spread over the hot corn for an added variety of accompaniments. Here are the ingredients:
- 2 sticks of butter at room temperature
- 2 tbsp. freshly chopped chives
- 2 cloves of minced garlic
- 1/2 tsp, Kosher salt
Tips
- If you don't want to bother removing the corns, just trim most of it with scissors.
- Consider growing your own corn so it's guaranteed to be fresh and delicious when eaten!
Warning
- Grilled corn is very hot. Don't unwrap the corn too quickly so you don't burn. Try dousing the corn with warm water to cool it a bit.
- Do not soak corn in salt water or hot sugar water. This will make the corn tough and dry.
