Grilled corn on the cob is a perfect side dish to your grilling, and it is a wonderfully popular dish for weekend cookouts. It can also be one of the easiest side dishes to prepare.
You will need to be sure that the corn can stay on the grill long enough to become tender without burning. Once you’ve mastered this, you’ve mastered grilling corn on the cob. You have two options for protecting your corn.
Many people choose to wrap their corn in aluminum foil. Begin by carefully pulling back the shucks without pulling them off the cob. This is easiest if you pull each shuck back individually. When you’ve exposed the silks, remove them. Take your time and remove as many of the silks as you can, then carefully move the shucks back into place.
Wrap each ear in a double thickness of aluminum foil and place on the grill. Place ears about four or five inches above the coals, or on medium heat if using a gas grill. Turn them frequently to prevent burning. Depending on the desired tenderness, you can begin checking for doneness in about twenty minutes.
Another option is to soak your corn before grilling. Again, you’ll carefully pull back the shucks and remove all the corn silk. After pulling the shucks back into place, immerse the ears completely in cold water. If you like, you can add salt to the water, which will add a slightly salty flavor to your corn.You’ll probably need to put a heavy plate or two on top to keep them submerged. Let the corn soak for thirty minutes to an hour. The water the shucks absorb will help prevent the corn’s burning. Place the corn on the grill as described above and turn frequently. Begin checking for doneness in about twenty minutes.
When you’ve mastered the basics and are able to grill corn without scorching it, you’re ready to begin experimenting with different rubs. Since butter is a basic ingredient in most recipes, you’ll want to be especially careful to turn the corn and watch it for signs of burning. Rubs work best on corn that you’re preparing in foil, since it will tend to run off the corn that is unwrapped.
A simple idea is to rub a small amount of butter directly on the kernels when you have them exposed to remove the silks. Pull the shucks back into place and grill as you normally would. For a different flavor, mix a variety of dried or fresh herbs into the butter before spreading it on the kernels. You can also serve an herbed butter on the side for a delicious, and slightly different, touch.
For those who like spicy foods, try mixing a little hot sauce into the butter as well. For the more adventerous, try other combinations, which might include garlic powder, powdered ranch dressing mix, mustard, soy sauce, Worcestershire sauce, or onion powder.
Once you master the basic technique, you can then begin adding your own special recipe touches. It’s a side dish that you and your family will enjoy throughout the summer.Once you master