How to Cook Corn on the Cob

Tongs are necessary to handle grilled corn on the cob.

Nothing says summer and fall like corn on the cob. There are various ways to cook it, including boiling and grilling. The boiling comes down to just shucking the corn and letting it boil for 4 to 10 minutes. Anything longer will make the corn too soft. The grilling is a little trickier.

Things You'll Need

• Tongs

Instructions

1. Allow the grill to heat for about 10 minutes. Meanwhile, place the ears of corn in a bowl of water. The corn should soak in the water for at least 15 minutes before it gets put on the grill.

2. Place each ear on the grill about 1 inch apart. Close the lid.

3. Check the corn every 7 to 8 minutes or so on a charcoal grill. Turn the corn when you check it so it gets cooked evenly on both sides. Turn the corn every 5 minutes on a gas grill. The ears will turn brown, and may produce steam.

4. Gently squeeze the corn with tongs when you think it is done. The kernels should feel soft when the corn is ready.

5. Remove the corn from the grill with tongs. Hold one end with a towel, then peel off the silk and leaves. Run the corn under warm water again to eliminate any extra ash and silk.

Tips & Warnings

• If you pull the corn off and realize it's not done, put it back on the grill. If it's husked, stand by during this extra cooking. Pull it off the grill before it has a chance to burn.

• Make sure to cut off the silk at the top of the corn. If you don't, you'll have a fire on your hands.

• Take care not to overcook your corn, don't let it sit on the BBQ for too long without checking on it.

References

• Grilled Corn on the Cob