infoOutdoor Grilling

The Secret to Grilling Perfect Corn on the Cob in the Husk

Understanding Grilling Corn on the Cob in its Husk: Basics, Benefits & Best Practices

Grilling corn on the cob in its husk is quickly becoming a favorite summertime cooking method, and it’s easy to see why. Grilled corn in the husk produces sweet, succulent results that you can’t get any other way. Here’s what you need to know for grilling in the husk: basics, benefits, and best practices.


Before starting your grill, set up an area of direct heat and an area of indirect heat. Indirect heat helps provide even cooking time; then, move the corn to direct heat at the end if desired for a crispy sear. Soak the corn (in its husks) for about 30 minutes; this adds moisture and helps retain juiciness during cooking. Then, place the ears over the indirect heat section of the grill with lid closed; depending on your model or temperature settings it should take 10-20 minutes to cook per side until lightly charred. For faster grilling times pre-cook your ears by steaming them before grilling – anywhere from 5 to 7 minutes should do!


Grilling in its husk offers several key benefits that other methods cannot provide, as it imparts additional flavor into your meal without added prep time or post-grill clean up! Plus it eliminates those pesky burnt kernels many often get when tested grilled directly over high flames (i.e., traditional grilling.) The keys here are even heating and careful monitoring while they cook – rotate periodically so they don’t burn or become too dry/flavorless from over-cooking (while still ensuring internal temp reaches 165°F). And because we said no mess: simply remove charred husks after cooking for a neat presentation.

Best Practices

Corn on the cob can be seasoned before being grilled…aside from traditional butter & salt why not try mayo & chili powder or garlic & paprika? Or go wild with sriracha & lime juice or BBQ sauce sprinkled with pepper? What about pesto & Parmesan cheese? Anytime is ripe for mixing up delicious combinations! Just be sure to leave ample space between each ear as they cook so all sides of each one picks up some light smoky char→uniformity is king! And last but not least always make sure cobs are completely covered in their own moisture prior to going on hot coals otherwise they’ll dry out quickly -> turn wet = Happy Husked Grills 🙂

Preparing Corn on the Cob for Grilling in its Husk: What You’ll Need & How to Start

Fresh summer corn is an absolute delight when it comes to outdoor grilling. Corn on the cob provides a fun and interactive grilling experience, making it a perfect option for family barbeques or a special romantic dinner! Cooking the corn in its husk adds the amazing smoky flavor of char from fire, but also allows you to retain more of the natural juices, providing a sweeter taste with every bite. It does require some forethought and planning however, as there are some specific steps required for ensuring your succefully cook up this seasonal dish.

First things first, you’ll need to begin by gathering your essential items for prepping your grilled corn on the cob feast: several ears of fresh sweet corn on the cob, each still encased in their thick rustic husks. You will also need plenty of butter or margarine spread (or whatever type or fat you prefer), and seasonings such as salt & pepper or whatever spices that appeal to you most. Using tongs or an oven mitt to protect your hands from heat (as temperatures can get quite high near open flames!), carefully remove any silk fibers from each ear of corn before cooking them up – doing so keeps everything neat and promotes even cooking times throughout without drying out the tips of your diners’ fingers!

Now that everything is ready to go and all added ingredients are chosen based upon personal preferences, it’s time start up the grill! Fire-up your grill until it reaches 375° F before placing each husked ear onto lower grates (farthest away from direct heat). Close hood further increasing temperature inside grill by another 25 degrees and allow cobbed kernels to slowly roast away over course of 20-25 minutes (depending upon relative size). To help ensure thorough cooking times have been reached throughout length of entire ear; you may periodically flip cobs over while watching closely at intense close proximity given extreme high flammable contents contained within husks while they sizzle away over hot coals. At end once finished product golden brown color has been achieved use previously mentioned steamer oven mitts to remove cooked goods safely off flame-licked grates – enjoying deliciously fire-kissed ears with extra pat butter/margarine complimented lightly with sprinkle sea salt then pass around plus offer additional side seasonings attached so hallo looseners can apply more toppings per persons palate for greater enjoyment matching individual taste sensibilities !

Step-by-Step Guide to Grilling Corn on the Cob in its Husk

Grilling corn on the cob in its husk is an easy and fun way to add a delicious flavor to your summer meal. It only takes a few simple steps to enjoy this classic outdoor dish. Here’s how to get started:

1. Begin by letting your corn soak. Fill up a large bowl or bucket with warm water and submerge the corn in it for at least 15 minutes before you plan on grilling it. This will give the coal time to soften, so that when you husk it off later, it will come off easily and make for easier wrapping around the grill.

2. Prepare your grill for indirect cooking by preheating one side of the grill over high heat – about 400-450 degrees Fahrenheit – while leaving the other side of the grate turned off. Once preheat is complete, push all of your wood chunks or charcoal briquettes to one side of the heat source, creating two zones; direct (above hot coals) and indirect (opposite side).

3. Peel back each ear’s husks carefully so as not to tear them away completely from the underlying silks at their base. The silks should remain attached at their base without breaking away too much — that way they can help protect your ears of corn while they are grilling under those beautiful smoke-filled flavors! We recommend using tongs when handling fresh husked corn so that you don’t burn yourself with steam posed by warm cornsilk-covered cob interiors — be careful!

4. Go ahead and spread out some butter and seasonings directly onto each piece of cob – we suggest something like salt, pepper, garlic powder, chili powder – whatever floatsyour boat is always fine! You may also choose to brush melted butter over each piece as well if desired; just make sure you do it before wrapping it back up inside its husk covering again — otherwise all those good ingredients will just escape into thin air once exposed against open flames! Unwrapping/re-wrapping may seem tedious or overwhelming but trust us – it’ll be worth every second spent when taking bites of barbecue bliss after all has finished cooking properly through–the inside flavors don’t mix well with direct exposed fire anyway!.

5. Wrap up each individual ear inside its own personalized wrappers (as securely as possible); this helps ensure that precious ingredients stay put within their makeshift containers while also providing additional moisture held within said layers throughout cookout session durations (even though most chefs prefer using aluminum foil wraps).

6. Place wrapped cobs onto preheated grates – directly above coal beds if available or opposite sides of two-piece setup mentioned above – making sure any dried leaves nearby are cleared away first in order to prevent accidental flare ups caused from scorched items being dragged along with metal tongs during placement process (no one likes 2nd degree burns from burning ash bursts!). Close lid/trap door openings above central areas between metal grates & heated oven coils sitting sandwiched beneath them since this helps retain consistent internal temperatures needed for perfection where “falling off bone” tenderness awaits nearing completion periods…

7 Turn ears over every 8 minutes until lightly charred exterior surface peeking outside layers indicates readiness levels known as ‘done’ equivalents – usually 20-30 minutes max depending upon climatic elements present at given time frame set forth – then remove grilled cobs & let rest while still tucked inside their decorative shells until ready serve alongside fellow entrees enjoyed soon afterwards amongst friends & family alike!

Enjoy some truly perfect summertime comforts through these few simple steps outlining how best prepare grilled cobs wrapped within original husks! Have Fun & Stay Safe

Frequently Asked Questions About Grilling Corn on the Cob in its Husk

Q: What is the best way to prepare corn on the cob for grilling?

A: The best way to prepare corn on the cob for grilling is to purchase fresh ear of corn, still in their husk. This will ensure that your corn retains its natural moisture and flavor. Once you have your ears of corn at home, begin by soaking them in cold water for 30 minutes prior to cooking. This will help to keep the husks from burning or charring too quickly during grilling. After taking them out of their soak, gently shake off any excess water, but be careful not to tear the husks. Then add butter, salt, pepper and any other desired seasonings (hamburger buns optional!), pull the husk back up around the ear of corn and secure with a piece of kitchen twine.

Q: How long should I grill my ears of corn?

A: The exact amount of time required for grilling an ear of corn will depend upon how hot your grill is running as well as how much seasoning has been added. Generally speaking though, most ears of corn will take between 10-20 minutes when grilled while in their husks directly over medium-high heat. To be sure that it is cooked thoroughly, use tongs or a fork to feel if it’s tender or just slightly crunchy before removing it from the heat .

Q: What else should I consider when grilling corn on the cob?

A: When choosing which type of fuel to use for grilling your ears of corn it is important to select one that remains consistent like charcoal or wood chips over gas because this can help prevent burning or undercooking due to inconsistent heat levels throughout the cooking process resulting in an unevenly cooked ear that may contain some burned sections as well as sections which are undercooked or raw in certain areas even after proper cooking times have elapsed so make sure to always select a consistent fuel source like charcoal or hardwood chips when preparing your ears and watch closely while cooking since every grill varies so timing may be different than others but generally follow directions using indirect moderate-high heat as directed above until you know how your specific model reacts with various temperatures/amounts fuel and toppings added such as butter garlic etc..

The Fun Part: Spicing up & Serving Grilled Corn on the Cob from its Husk

Grilled corn on the cob is a classic summer dish with a delicious, smoky flavor. Cooking it right in its husk helps keep it moist and juicy while imparting even more of that great grill flavor we all love. To really spice things up and make this dish unique, here are some fun tips for prepping your grilled corn on the cob from its husk:

1. Start by brushing off any dirt or debris from the outside of the husks. This will help prevent any unclean bits from getting mixed into your food as you’re preparing it.

2. Soak your pieces of corn in a bowl of water for about an hour prior to cooking them on the grill—this adds additional moisture so that they won’t dry out during grilling time.

3. Once it’s been fully soaked, pull back one-third of each husk (remove just enough to expose the kernels) to create an opening. Then liberally side with butter, salt, and pepper (you can also get creative here; try adding minced garlic or chili powder for added flavor.) Don’t forget to sprinkle some cheese as well!

4. Gently close up the exposed parts of each ear until all ingredients are securely tucked away inside the husks and no kernels are visible.

5. Place onto your well-heated grill and keep turning every 3-5 minutes until there are nice dark char marks all over each piece of corn (you should be able to smell that great smokey aroma).

6 .When finished grilling, let allow them rest for 5 minutes before digging into these scrumptious grilled treats!

There you have it—grilled corn on the cob made extra tasty through cleverly placing seasonings directly onto the cobs’ silky sweet surfaces and allowed to cook right in their natural protective covers! Enjoy this classic summer dish done tastefully well!

Top 5 Facts You Should Know About Grilling Corn on the Cob in its Husk

Grilling Corn on the Cob in its Husk has become a popular way of cooking and enjoying fresh corn. Here are the top five facts you should know about grilling corn on the cob in its husk:

1. Keeping it Intact – Grilling corn while still in its husk allows you to keep all of the delicious flavors intact as they grill together with the cob. Keeping the husk in tact preserves moisture, keeping your ear of corn deliciously juicy and flavorful!

2. Perfectly Cooked – You don’t want to bite into raw kernels, but overcooking can make your corn too mushy. A great way to get perfectly cooked kernels is with indirect heat from your grill. This method produces evenly cooked pieces of corn that retain their texture and flavor!

3. Flavoring Options – While just grilling with a little salt and butter is an excellent option, getting creative with marinades or rubs for your husked corn is also enjoyable! Adding ingredients like lime juice and chili powder sparks up a traditional dish. Have some fun experimenting with different flavor combinations!

4. Charred Skin – Passionate grillsmen love seeing those charred/blackened spots on their food as they pull it off the grill and that applies to grilled cobs as well! To achieve this look and added smoky flavor wrap each cob individually in foil while they cook over indirect heat, then place them directly onto high heat for no more than 50 seconds per side until charred black spots begin to appear.

5. Fast Method – If you’ve got a last-minute request for some grilled cobs, then this fast method is perfect for you!. To use this quick-hit approach just cut off about 2 inches of each end — leaving most of the stalk sticking out — then boil these half-shorn cobs until desired tenderness before quickly throwing them on hot heat until charred as desired!

These are just five essential facts that can help you master grilling delicious ears of corn in their husks! Next time ol’ summer sun calls for outdoor grilling salads or sides, try turning up the heat (or even down) with some ears of cob packaged in their protective layer — no shucking required.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button