Grilled corn is a perfect summer side dish. It's cheap, easy to make, and tasty. In general, there are three most common ways to cook it, but the easiest method is to leave the foil in order to retain heat and humidity.
Steps
Method 1 of 4: Cooking with the Bracts
Step 1. Choose your corn carefully
You must try to buy fresh, just ripe corn on the cob from the greengrocer. Choose those with a bright green foil, firmly attached to the ear. The stem should be light yellow, while the ends of the beards are light brown. While you are at the greengrocer's, don't be afraid to peel the bracts lightly, so as to uncover a few rows of grains. They should be white or pale yellow in color, have a nice round appearance, carefully arranged in straight, compact rows running from one end of the cob to the other.
- Fresh corn is rich in natural sugars that caramelize perfectly on the fire of the grill. With maturation, the initial flavor is lost.
- If the cob has an unusually thick layer of bracts, remove the outermost ones (2-3) before continuing.
Step 2. Preheat the grill to medium-high heat, around 180-200 ° C
If you want to grill corn on the cob, arrange the charcoal to create an even layer and let it heat until it turns gray.
The best way to heat a gas grill is to turn the flame to maximum, then lower it to the desired temperature. This ensures you have a hot grill
Step 3. Soak the corn on the cob (optional)
At this point, you can immerse the corn on the cob in cold water to increase its juiciness and prevent the packet from burning so much. Completely submerge the corn on the cob, leave it to soak for about 15 minutes, then shake off the excess water.
If you hate the smell of burnt bracts, leave them to soak for 30-60 minutes instead (many don't mind the smell, in fact, they like it)
Step 4. Add butter and other seasonings (optional)
In terms of taste, there is not much difference between adding the spices right now and waiting until the end of cooking. If you opt for the first method, peel the cobs only to expose the kernels. Brush with olive oil or butter at room temperature with a pastry brush. Season with salt, pepper and / or herbs (you can also try the tasty recipes you will find in the last section of this article). Cover the kernels with the loose bracts.
- Tear off the beards and discard them just before seasoning.
- Do not let the butter melt before brushing it, as otherwise it will be more difficult for the herbs to take root.
Step 5. Grill the cobs
Tie a piece of string or bract that has broken off around the tip of the foil to secure it to the ear. Place the corn on a lightly oiled grill; you can place them right above the charcoal for faster cooking, or higher than the heat source to avoid the risk of them carbonizing. Close the grill and cook for about 15-20 minutes, turning them about every 5 minutes. When the bracts start to have grain-shaped burn marks and retract from the tip, check them to see if they are ready. If the kernels are not tender when you pierce them with a fork, you can leave the cobs on the grill until the bracts have browned.
- Try not to cook the corn on the cob more than necessary, or it will become soft and soggy. If you can easily fold them with your hands, they are probably overcooked.
- You can also cook corn on the cob directly on the charcoal. In this case, they will be ready when the foil is completely toasted. Check frequently to prevent burning.
Step 6. Serve them
Using tongs or an oven mitt, remove the corn from the grill. Cover both hands with oven mitts or a tea towel and peel the cobs from top to bottom. Serve them while they are still hot.
- Be careful. The grains protected by the bracts will be extremely hot.
- If you haven't seasoned the corn on the cob before, serve them with butter, salt, and pepper.
- If you get ash on the cobs, just rinse them with warm water.
Method 2 of 4: Cartoccio cooking
Step 1. Follow this recipe to prepare large quantities of corn on the cob
The aluminum foil will keep them warm for a long time. If you need to cook them for a big party, first grill the cobs wrapped in foil, then leave them inside while you finish cooking the others.
Step 2. Soak the cobs in water (optional)
Some cooks like to soak the corn on the cob before grilling. If you decide to do this, leave them completely submerged in a pot or bowl of cold water for about 15-20 minutes. This allows the beans to absorb the extra water, making them round and juicy. Once you have removed them from the water, blot any excess with a paper towel.
Step 3. Peel the corn on the cob.
Starting at the top, remove all the bracts and beards from the ears and throw them away. If there are traces of dirt on the beans, rinse them off.
Step 4. Preheat the grill
Preheat the barbecue grill over medium-high heat, around 180-200 ° C.
Step 5. Prepare the corn on the cob for grilling
Brush the grains with butter or olive oil and season with salt and pepper or other ingredients (you'll find alternatives in the last section of this article). Roll each cob into square aluminum foil; twist the ends of the tinfoil around themselves to secure them, like a candy wrapper.
If you prefer, you can wait and add the butter and herbs after cooking
Step 6. Grill the corn on the cob
Place the foil-lined ears of corn on the preheated wire rack. Cover them and let them cook for about 15-20 minutes. Turn them occasionally with kitchen tongs to prevent them from charring on one side.
To check if the cooking is done, you can pierce a few grains with a fork. They should have a tender consistency and splash clear liquid
Step 7. Serve them
Remove the corn from the grill using oven mitts or tongs. Carefully remove the tinfoil - it's hot! Serve them immediately.
Method 3 of 4: Grilled Corn On The Cob Without Foil
Step 1. Follow this recipe for a smoky taste
Grilled corn on the cob without any wrapping will never be as juicy as the others, not to mention that there is always a risk of charring them. However, if done correctly, the beans will absorb a lot of flavor from the grill, resulting in a caramelized, sweet and smoky result.
This is also the fastest way to grill corn on the cob
Step 2. Preheat the grill to medium-high heat
Medium is preferable for the first attempt. Once you have an idea of the result you want to achieve, you can raise the heat to a very high temperature for faster cooking.
Step 3. Peel the corn on the cob
Eliminate bracts and silks. The latter will burn on the grill, so you don't have to take them all off.
Step 4. Grill the corn on the cob until it is golden brown
If you have a top grill, place them on top of it to prevent them from charring. Keep an eye on them constantly and turn them over from time to time. The beans will take on a bright color, then turn brown with caramelization. The cobs will be ready when they have a lot of golden spots, but most of the surface will still need to be yellow.
Method 4 of 4: Butter Recipes
Step 1. Prepare the butter for the grill
To try a delicious variation of the classic butter, try making this dressing to go with the dish. It's the touch it takes to enrich perfectly grilled corn on the cob and is sure to impress guests. You will need:
- 2 tablespoons of rapeseed oil;
- ½ small chopped red onion;
- 2 minced garlic cloves;
- 2 teaspoons of smoked paprika;
- ½ teaspoon of cayenne pepper;
- 1 teaspoon of toasted cumin seeds;
- 1 tablespoon of dried poblano, also called chile ancho;
- ½ glass of water;
- 170 g of slightly softened butter;
- 1 teaspoon of Worcestershire sauce;
- Salt and freshly ground black pepper.
- Pour the oil into a medium-sized skillet and heat over high heat. When the oil gets hot, add the chopped onions and garlic and let it sauté for 2-3 minutes: they should take on a soft consistency. Add all the spices to the pan and mix them with the other ingredients. Pour in the water and let it cook for a couple of minutes: the mixture should thicken. Remove the pan from the heat.
- Mix the butter, Worcestershire sauce and spice mix in a food processor until smooth. Add salt and pepper, then transfer the mixture to a small bowl and leave it in the refrigerator for at least 30 minutes. In this way the flavor will become more intense. Take it out of the fridge 10 minutes before serving.
Step 2. Butter flavored with lime and mayonnaise
This seasoning will give a sour note to the grilled corn on the cob: surely your friends and relatives will ask for an encore. You will need:
- 120 g of softened butter;
- 60 g of mayonnaise;
- ½ teaspoon of onion powder;
- Zest of 1 lime;
- Lime wedges, for serving.
- In a bowl or food processor, mix together the butter, mayonnaise, onion powder, and lime zest. Pour the mixture into a small bowl and let it cool in the fridge for half an hour.
- Once the corn on the cob are cooked, brush generously the butter you have flavored and accompany them with a wedge of lime.
Step 3. Herb butter
This dressing is ideal for spicing up the flavor of grilled corn on the cob and is easy to prepare. You simply have to mix all the ingredients in a food processor until you get a homogeneous consistency. Pour the mixture into a bowl and let it cool in the refrigerator for 30 minutes before serving. Here are the ingredients:
- 230 g of butter at room temperature;
- 60 g of chopped herbs, such as basil, chives or tarragon;
- 1 teaspoon of kosher salt;
- Freshly ground black pepper.
Step 4. Garlic and Chive Butter
These ingredients blend perfectly, especially to accompany grilled corn on the cob. You simply have to mash a few simple ingredients in a small bowl until you get a homogeneous mixture, and then brush it on the hot cobs. It is an ideal condiment for a truly tasty side dish. Here are the ingredients:
- 230 g of butter at room temperature;
- 2 tablespoons of fresh chopped chives;
- 2 minced garlic cloves;
- ½ teaspoon of kosher salt.
Advice
- If removing the silks is too complicated, just get rid of most of them with a pair of scissors.
- You could grow corn yourself to always have fresh and tasty cobs available.
Warnings
- Grilled corn on the cob are extremely hot. Don't try to peel them too quickly, or you'll burn your fingers. Try putting them under warm running water to cool them slightly.
- Do not immerse the cobs in salted or sugared water: it will make them hard and dry.
