Summer is a time for grilling and enjoying the warm weather with family and friends.
One of the most popular foods to grill during this season is corn on the cob.
There’s nothing like biting into a juicy, sweet ear of corn that has been cooked to perfection on the grill.
Grilling corn on the cob is easy and adds a depth of flavor that cannot be achieved through boiling or steaming.
In this article, we’ll go over tips on how to make the best grilled corn on the cob, the history of this classic dish, the ingredients needed, and the best recipe you can follow.
Corn on the cob is a staple in American cuisine and has been enjoyed for centuries.
The origins of this dish can be traced back to Native American tribes who cultivated corn as a primary food source.
They would roast the corn over a fire until it was tender and juicy, then sprinkle it with salt or other seasonings.
Corn on the cob became a popular summer snack in the United States in the 19th century, and it has remained a beloved dish ever since.
Prep Time and What to Expect
Grilling corn on the cob is a simple and quick process that can be done in under 30 minutes.
To prepare, start by removing the husks and silk from the corn. Rinse the ears of corn under cool running water to remove any remaining silk.
Then, pat dry with paper towels. Preheat your grill to medium-high heat, around 375-400 degrees Fahrenheit.
Once the grill is hot, place the corn directly on the grates and cook for 10-12 minutes, turning occasionally.
You should expect the corn to develop some charred spots and become slightly golden brown in color.
Making grilled corn on the cob is simple, and you only need a few ingredients to make this classic dish.
The primary ingredient is, of course, fresh ears of corn.
You’ll also need olive oil or butter to brush on the corn, which will help it cook evenly and add some extra flavor.
Salt and pepper are optional but recommended for seasoning.
There are many ways to make grilled corn on the cob, but the best recipe is one that is simple and lets the natural flavor of the corn shine. Here is a basic recipe that you can follow:
-4 ears of fresh corn
-2 tablespoons olive oil or butter
-Salt and pepper to taste
1. Preheat your grill to medium-high heat, around 375-400 degrees Fahrenheit.
2. Remove the husks and silk from the corn and rinse under cool running water. Pat dry with paper towels.
3. Brush each ear of corn with olive oil or butter.
4. Place the corn directly on the hot grill grates and cook for 10-12 minutes, turning occasionally.
5. Once the corn is tender and charred in spots, remove from the grill.
6. Sprinkle with salt and pepper to taste.
Grilled corn on the cob is best served immediately after grilling while it is still hot and juicy. You can serve it plain or with a variety of toppings, such as butter, grated Parmesan cheese, chopped herbs, or lime juice. Corn on the cob pairs well with many grilled meats, such as chicken, steak, or burgers.
Can I grill corn on the cob with the husks on?
Yes, you can grill corn on the cob with the husks on. Soak the ears of corn in water for 15-20 minutes before grilling to prevent them from catching fire.
How do I know when the corn is done?
The corn is done when it is tender and slightly charred in spots. Toothpicks or forks should easily pierce the kernels.
Can I grill frozen corn on the cob?
It is best to use fresh ears of corn for grilling. If you do use frozen corn on the cob, thaw it completely before grilling.
In conclusion, grilled corn on the cob is a summer staple that is easy to make and always delicious.
With just a few simple ingredients, you can create a flavorful and juicy dish that is perfect for any summer gathering.
Follow our tips and recipe for the best results, and don’t be afraid to experiment with different seasonings and toppings to find your perfect combination.