Folks love the succulent taste of corn on the cob as they bite into it and savor the juicy kernels as they pop with flavor into their mouth. Corn on the cob can be prepared a number of different ways, but those who are utilizing the grill as their cooking device of choice can also enjoy the pleasure of corn on the cob. Making it is simple and requires just a few steps to complete.
Preparing the Corn
There are two basic ways to grill corn on the cob when it is on the grill, with the husk or without. The process begins the same no matter which way you do it. Take the time to remove any extra husk leaves--leave just enough to cover the cob--and snip off the hairy "silk" ends that hang out the top of the corn husk. Then soak the corn in cold water for about 15 minutes, which will prevent the husks from charring. Of course, if you like that "smokey" flavor to your corn, then skip the soaking step. After it is finished soaking, pat the corn dry with a clean towel and peel the remaining husks back but do not remove. Use a paper towel or a basting brush to coat the entire length of corn with olive oil and then add just a little salt. Since the husks are going to be flapping free, make sure to tie them closed around the cob with cooking string.
Grilling the Corn
Get that grill nice and hot and then place the corn, still in the husk, on the hot grate. The best method is to close the lid, which will help cook the corn faster. Every three minutes, turn the corn and continue to cook. After about 15 minutes, the corn will be ready. For those who would like to add char to their corn on the cob--the little black grill marks--then peel the husks back and place the bare corn kernels on the grate. Just cook it for about two minutes before rotating it and cooking it for two minutes more.
The Finishing Touches
The easy--and tasty part--is when you peel the husks completely off the corn and rinse it in warm water to remove silk. Unlike when you are peeling fresh corn, the silk should just slide right off the cooked cob without much fuss at all. It's pretty much ready to eat, unless you want to add some flavor. While you can do a variety of spices--some people like cilantro or even mint on their corn--the traditional way to finish the cob is to rub it in butter and add salt and, if you like, pepper.