Grilled Corn
Grilling corn sounds like a simple proposition — but our research found dozens of cooking methods for this classic summer vegetable. Turns out, for corn with a distinctly grilled taste and lightly charred kernels, no single technique is perfect. Here’s what we discovered:
- Tasters didn’t like the grassy flavor the corn took on when we grilled it in its husk. For the best caramelized, smoky flavor, we recommend grilling the corn husked.
- The grill imparts great flavor but can make corn tough and dry. Soaking the husked corn in salted water before grilling keeps the kernels moist and seasons them, too.
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Preheat: ° | Yield: 8 servings | |
Prep: 0:05 | Wait: 1:30 | Cook: 0:14 |
Ingredients
- 8 ears Corn
- 1 gallon Water
- 1/2 cup Salt
- 1/2 cup Sugar (if corn not sweet enough)
Directions
- Brine corn for 1/2-8 hours
- Grill over hot fire, covered, flipping every 2-3 minutes until done and charred, 10-14 minutes
- Brush with softened butter
Notes
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