Whether it’s at a traditional backyard barbecue or simply enjoying the arrival of summer, everyone has come to appreciate a good serving of grilled corn. But not everyone has an idea about the proper cooking time for this delicious treat. We’re going to tell you how to properly time corn on the grill, as well as other helpful ideas to make this dish come out as perfectly as possible.
Handy Tips before Cooking Corn on the Grill
If you’re looking for the best-tasting grilled corn on the cob experience, you need to closely follow these handy tips.
Use the Freshest Corn
For the best results, it’s always advised that you find the freshest cobs on the market for grilling. A common way to know how fresh corn is would be to slightly peel off a bit of the husk to inspect the kernels. What you’re looking for is an ear with firm kernels and a sweet, fresh smell. But if you aren’t allowed to peel off the husk, simply feel through it to check, and skip if you notice any spaces, as these indicate missing or softened black kernels. Check the husks, to make sure they’re deep green and that the tassels are a hue of golden-brown. Anything less isn’t what you want.
With or Without Husk
You can grill corn in two ways; with or without the husk. When grilling with the husk, it tastes better if you season the insides first. Gently pull the husks downwards, making sure they’re still attached to the cob. Then, season the cob generously with butter and salt, and any other spice you’d prefer. After that, cover the husk over the cob and grill. You’ll end up with a moist, soft, great-tasting cob at the end of the cooking process.
You can also remove the husks completely before grilling, and this is the fastest way to make grilled corn on the cob. Plus, it also gives the cooked corn a bit of char, adding that smokiness some people love. This also works in the case of grilling corn with the husk. Simply peel off a bit of the husk before placing it on the grill, and cook the peeled part last.
How Long Should Corn Be Grilled?
Grilled corn takes about 10 minutes to be fully done, while husked corn will take up to 15 minutes. For extra smokiness, you could leave it on for an additional 1 or 2 minutes, but you must constantly turn it so it doesn’t completely char. If you have some of the husk removed at the top, or you’re grilling straight and without husk, you can tell that the corn is ready when the kernels turn to a roasted, bright yellow.
If you prepared it with husk, you’ll notice parts of it burning but don’t worry. Once cooled, it’s easier to remove, and it hardly affects the kernels at all. Once the cooking time is complete, let the cobs cook for about 6 minutes, then peel off the husk.
To further help you, check out this amazing recipe that works for virtually every occasion. This recipe can be done on both indoor and outdoor grills.
You can also check out this easy corn on the grill video recipe.
- 3 ears of corn, in husks
- Set the grill to high, direct heat. Next, gently remove the silk from the top of the corn and peel off the husks to reveal the cob. Make sure the husks are still attached to the cob. You’ll still have to cover it.
- Mix the butter with paprika and salt to taste, then generously smear over the cobs. Next, close the husks back and place the ears on the grill and cover the lid. This allows smoke to penetrate the husks.
- Cook for about 7 minutes, turning the sides every minute or two. Then, uncover the lid and cook for another 7 minutes, turning the sides constantly. You’ll notice grill marks on the husks, with most sides charred.
- At the end of the cooking time, take the ears down and cool for about 15 minutes. Then, gently peel off the husks, clean off any extra char and serve as you wish.
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