There are lots of different schools of thought when it comes to grilling corn on the cob and this is actually one area where Sara and I do things differently (at least I'm pretty sure we do). Sara likes to stick hers directly on the grill while I prefer to wrap mine in foil first. While I like the flavor I get straight from the grill, I find that my corn has always been a little dry if I don't wrap it in something. I'm sure this could be remedied if I were more attentive to my little corn cobbies on the grill, but I'm usually so preoccupied with making sure the meat is to everyones' liking that I neglect the other stuff. I need something easy to keep my single-tracked brain from exploding. However, like many of the recipes we post on here, this is just a jumping off point; play around with things and see how they work best for you!
Grilled Corn on the Cob
Fresh corn on the cob
Butter
Seasonings (I'll admit it, I love just regular ol' salt and freshly-ground pepper!)
Heavy duty aluminum foil
Preheat your grill. Tear foil into pieces about 8" long and then fold in half so it's about 4".
Now, this is where we get down and dirty...there are other methods, but they'll take a lot longer and won't work as well! Grab some softened butter in one hand and rub your palms together. Rub butter over each cob of corn and place each cob on a piece of alumium foil. Sprinkle with salt and freshly-ground black pepper. If I'm making grilled potatoes and onions, I'll often slip a few extra onions onto the corn to add a little extra flavor.
Anyway, wrap 'em up tight in the foil, turn heat on the grill to low, place corn on the grill, and close the lid. Allow them to cook for 15 minutes and then turn them. Cook for another 15 minutes and then remove from grill and remove foil (very carefully; there will be steam!) And then serve them up! The best thing is that they're buttered, salted, and peppered, so you don't have to worry about the ever-awkward corn buttering scenarios that literally torment millions every day. 
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3 comments:
What about leaving them in the corn husk while grilling?
Daryl, you can do that. In fact, that's how the purists do it--they soak the corn for about 10 minutes and then leave it in the husks. *My* problem is that you have to remove the silk before you do that or it will burn and usually, when I'm grilling, I have too much else going on to have time time pull back the husks, remove all the silk, soak the corn, and then grill it. If you have lots of people helping, totally go for the corn husks--you'll get a great flavor on the corn. Or if you're just grilling hot dogs or something. But the idea of doing something that requires a little more supervision (like ribs) PLUS the whole cornsilk thing is usually just more than I want to do.
Okay, the other day, I grilled JUST corn on the cob, nor wrapped in anything. I had dinner going inside so I could focus just on the corn. I rubbed the cobs with butter and then Penzeys BBQ 3000 seasoning and grilled them on low for about 10 minutes, turning frequently, and they were awesome. So go for it if you can give them the attention they deserve! I still don't think I could grill something else along with naked corn...
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