Grilled Corn Deserves Higher—Right here’s The way to Do It Proper

Grilled corn is just about synonymous with sunny, shiny days. Chomping right into a buttery, salty cob is a positive signal that summer season has certainly arrived. And whereas there are a number of methods to cook dinner corn—boiled, steamed, roasted, even microwaved—grilling is hands-down my favourite. 

Relating to grilling corn, folks have sturdy opinions on how finest to do it. Some preserve the husks on, letting the corn steam inside its pure wrapper. Others shuck the ears and wrap them in foil for the same impact. Then there are those that throw warning to the wind and toss totally shucked ears straight over a blazing-hot hearth. Every methodology has its execs and cons: 

In-husk or foil-wrapped corn traps steam because it cooks, holding it juicy, however it misses out on smokiness and browning, and the caramelized taste that comes with that browning.

Direct-grilled shucked corn delivers char and imparts a caramelized taste, however the intense hearth usually dries out the kernels shortly, leaving them shriveled and difficult, or worse, straight-up burnt.

However if you need smoky and blistered corn with out sacrificing juiciness, there’s a greater means.

The Better of Each Worlds: My Go-to Grilling Technique

This system threads the needle between these extremes. It is easy, managed, and delivers every thing nice about grilled corn, with out the shriveled chew. The tactic is identical whether or not you’re cooking on a gasoline or charcoal grill. This is the way it works:

1. Begin with totally shucked corn. No husks. No foil.
2. Arrange a two-zone grill (one aspect sizzling, the opposite cooler).
3. Start on the cooler aspect, with the lid closed, rotating the corn sometimes, for about 10 to fifteen minutes. This permits the kernels to melt step by step whereas the sugars begin to focus.
4. End over excessive warmth, simply lengthy sufficient to blister and brown the surface, about 3 to five minutes.

With no husks or foil in the way in which, the corn picks up deep char whereas staying juicy and plump. It is the perfect of each worlds—smoky and candy, tender and crisp.

The Finest Approach to Serve Grilled Corn

Roll the new cobs in copious quantities of butter, bathe with virtually an excessive amount of flaky salt, and take that first chunk whereas they’re nonetheless dripping and heat. It’s also possible to add lime, harissa, mayo, cheese, or no matter else speaks to you—however truthfully, the easy butter and salt route is what I find yourself craving each corn season.

For a summer-defining chunk, few issues come shut.