How to prepare corn for grilling

I prefer to grill corn in the husk. It helps to protect the corn during grilling and you still get beautiful roasted kernels. Remove the dry outer husks, leaving the internal softer husks intact, trim the silk (to help prevent it catching fire).

Some people pull down the husks, remove the silk and then pull the husks back up before putting the corn on the grill. I haven't found this necessary as the silk come off very easily after grilling.

Grilling corn on the cob

When you're grilling any food the tricky part is always the grill heat, which will affect cooking time. In order to achieve even cooking you'll need to to keep an even temperature in your grill. Keep the grill lid down during cooking.

Keep the grill temperature between 375 and 400 degrees. Turn the corn (using tongs) one quarter turn every 5 minutes for 20 - 25 minutes. It's done when you press a kernel and it shoots out it’s sweet liquid.

When removing the husk from the cooked corn you'll want to use a dish towel to help you grasp the hot corn. If the silk or husk has left a bit of ash on the corn it's easy to wipe off. Keep the corn covered with aluminum foil to keep it hot until serving.

Variations of Grilled Corn

Some people prefer to soak the corn in the husk in water for about a hour before grilling it (using the same grilling method as described above). The result is more liked steamed corn. Some remove the husk and the silk and place the corn directly onto the grill (again, using the same grilling method as above).This is a great method, but it takes a bit more watching to make sure the kernels don't burn.