How to Grill Corn

Grilling Corn in the Husk

1. Carefully open up the corn by pulling the husks down while still leaving them attached at the base of the ear. Remove the silk from the husks and the corn. Pull the husks back up around the corn cob.
2. For 20-30 minutes before grilling, soak your ears of corn in a large bowl or bucket of cold water with a big pinch of salt. The water helps steam the corn while preventing the husks from burning too quickly.
3. After the corn as soaked, add it to the hot grill and let it cook about 20 minutes at a medium to high temperature, turning every few minutes. I cooked mine at 550° F. It is done when the kernels are bright yellow over the whole ear of corn. You can remove the husks and char the edges, if desired, but it's totally optional. Serve hot.

Grilling Corn Without the Husk

1. Remove the husks and silk from all the ears of corn. Rinse to remove any last silk hairs. If desired, wrap corn on the cob individually in aluminum foil.
2. Adding a layer of foil onto your corn can help prevent charring. While you may have hot spots on the grill and those can still char the kernels, it's one layer of protection. If you are grilling over an open flame (like when camping), I would suggest adding foil to the corn.
3. It is best to grill corn that is going directly onto the grill at a lower temperature for 10-15 minutes to ensure it cooks before it gets charred all the way through. Find those cooler spots on the grill for best corn placement. Around the edges or on a higher rack in the BBQ is great at first, just to ensure its cooked. Then for extra char, add it to a hotter part of the grill for that finishing touch. Serve hot.