How to Cook Grilled Corn

Grilled corn is a tasty treat.

Grilled corn is a delicious summer treat and easy to make. You will want to grill corn on the cob as corn kernels are messy and burn even when protected by foil. You can grill corn on the cob in the husks or shucked. If you shuck the corn, you will need to turn the corn more often to prevent it from burning. If you don't want to have to hover over the corn, grill the corn in the husk for less maintenance. A little butter and salt is all you need to flavor grilled corn.

Things You'll Need

• Six ears shucked corn
• 6 tbsp. butter
• 18 tbsp. crushed ice
• Six ears non-shucked corn
• 12 tsp. butter
• Aluminum foil

Instructions

Shucked Corn

1. Heat a grill to 350 degrees F or medium-high heat if using a charcoal grill.

2. Wrap each ear of corn in aluminum foil so that there are two layers of foil around the corn. The shiny side of the foil should be on the inside near the corn. Leave the top of the packet open.

3. Add 3 tbsp. ice and 1 tbsp. butter to each foil-wrapped ear of corn. The ice will melt as the corn cooks creating steam to keep the corn from drying out.

4. Seal the foil tightly around the corn so the ice can't leak out.

5. Set the foil wrapped corn on the preheated grill and cook for 15 minutes. Turn the corn over and cook for another 15 minutes.

6. Sprinkle with salt and serve.

Non-Husked Corn

1. Preheat the grill to high heat.

2. Peel the husk back about 1 to 1 1/2 inches from the ear of corn.

3. Tuck 2 tsp. of butter around each ear of corn. Pull the husks back over the corn.

4. Wrap each ear of corn in foil and place on the grill. Cook for 20 minutes, turning the corn about every three minutes.

5. Remove from the grill, sprinkle with salt and enjoy.

References

• The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals"; Andrea Chesman; 2008
• "Totally Corn Cookbook (Totally Cookbooks)"; Helene Sigel, Karen Gillingham and Helene Siegel; 1994
• "The Gas Grill Gourmet: Great Grilled Food for Everyday Meals and Fantastic Feasts"; A. Cort Sinnes; 1996
• "Corn: Roasted, Creamed, Simmered and More"; Olwen Woodier; 2002