At our house, sweet corn is a summer staple and after years of experimenting, I’ve found cooking corn right in their husks on a hot grill is the only way to cook the best corn on the cob.
One of the reasons I crave summer is ’tis the season for fresh, sweet corn and surprisingly, my husband’s obsession with the husked and cobbed sphere is even greater than my own.
We grill just about anything and everything we can get our hands on during the summertime, and fresh corn is one of our favorites. While I’ll eat it just about any way — stripped right off the cob and raw, tossed in potluck quinoa salads, or turned into slow cooker creamed corn perfect for every eating occasion, grilled sweet corn on the cob with creamy butter takes the cake.
Grilled corn a delicious way to spruce up fresh salads, tacos and salsas, macaroni and cheese, and it makes an irresistible and easy side to your backyard BBQ. I love the subtle smokiness and the beautiful char marks grilling imparts on the corn and it is SO MUCH EASIER than boiling corn on the cob, especially when you’re cooking for a crowd.
Some people may be a tad intimidated by grilling corn, but I’m here to tell you that it’s a breeze. We’ve found there’s no need to soak the corn before grilling and you can grill them right in their husks, creating built-in steam oven jackets.
Follow the easy steps below and you’ll soon discover grilled corn bliss.