Do you know the secret to the best grilled corn on the cob? No? Well that’s because there’s not just one but a few secrets to making perfect grilled corn.
Oh man, there’s nothing better than freshly grilled corn on the cob, am I right? Even corn on the cob that’s boiled in a pot and then slathered with butter is stinking delicious. BUT, not always. You know what I’m talking about, the overcooked, dried out corn that you don’t even finish because it’s so lame.
Never again. It’s your time to rule the corn on the cob.
First, let’s take a brief pause and discuss dogs. As I was studying up on corn I noticed that everytime I started typing in corn, this question popped up, “why is corn on the cob bad for dogs?” You guys, why are so many people googling that? Haha, either way, here’s your answer, because the corn or cobs can cause intestinal obstruction or sensitivity.
Phew, glad we got that out of the way. 😉
How to Pick Corn on the Cob
Really, the best way to pick a good corn on the cob is to pull back the husks, but that always bothers me a stitch as it doesn’t seem like good etiquette in the grocery store. However, if it’s your own corn it allows you to see that the kernels are even in size, color and evenly spaced.
Is there a way to know how to choose good corn on the cob without peeking?
- Look for very small brown holes in the husk, especially towards the top. These small holes are actually wormholes, and, naturally, worms are best avoided, and you will probably find that the corn has been eaten a bit as well.
- Use your Hands to Feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be, or very small and hard kernels, then choose another. The kernels should also be evenly spaced and evenly sized.
- Look for tassels (those things sticking up out of the top) that are yellow to brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn and you should put it back.
- Look at the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. If the husks are yellowing and drying out then it’s older corn.
How to Store Corn on the Cob
The best way to store corn on the cob is in the husks, uncovered in the refrigerator.
How Long is Corn on the Cob Good For?
Corn on the cob, uncooked should really only be in your fridge for about 24 hours, but you can push it to 2-3 days and you should still be find.
Once the corn is cooked you really need to eat it within a day.
Secret #1 Salt for Corn on the Cob
Alright, enough of the little stuff, let’s get to the real secrets. We will save the best for last, so let’s start out with the finishing touch. Don’t just slather butter and salt on the finished corn. The first secret to the best grilled corn on the cob is salt with a touch of sugar. You will not even notice the sugar and it definitely doesn’t sweeten things up, but it does help balance things out and make the corn even more flavorful. We do a 3/1 ratio.
Secret #2 Leave Corn in the Husks
The husks will keep the corn safe from the direct heat on the grill so make sure you leave them on. To prepare the corn, just strip the husks back, remove the silk and then fold the husks back up. You’ll grill the corn first in the husks, then strip them back and turn the grill up, rotating the corn as soon as grill marks appear.
Secret # 3 How Long to Cook Corn on the Cob
Now isn’t that the question? How long and what temperature do you cook corn on the cob on the grill? You’ll want to never cook corn on the cob on anything other than medium heat for the actual cooking. This will take about 15-20 minutes and you need to rotate it every 5-6 minutes.
Once the corn is ready to eat you can turn it to medium high or high and allow grill marks to appear, but you need to watch it closely and rotate as needed.
THE Secret to the BEST Grilled Corn on the Cob
The real secret to grilled corn on the cob starts before it ever hits the grill. Just fill your sink with cold water and 1-2 tablespoons of salt. Drop the silk free corn in the water and let it soak for a good 10-15 minutes. Soaking the corn will allow the corn to stay moist, the husks wont burn off to ash and the corn will be more flavorful thanks to the salt brine just like meat! That’s it!
The Secret to the Best Grilled Corn on the Cob
Do you know the secret to the best grilled corn on the cob? No? Well that’s because there’s not just one but a few secrets!
- 6 ears of yellow (or white) sweet corn
- 2 tablespoons of kosher salt
For the salt
- 3 tablespoons fine ground sea salt
- 3 Teaspoons Sugar
Pull the husks back on the corn and remove all of the silk, then pull the husks back up.
Fill a sink full of cool water and add the kosher salt.
Place the corn in the sink for 10-20 minutes. Meanwhile heat the grill to medium heat.
Shake any excess water off of the corn and place on the grill. Cook for 15-20 minutes, rotating every five minutes or until the corn in vibrant in color and the kernels are tender.
Mix the salt and sugar, slather the corn in butter and sprinkle with the salt mixture. Dig. In.
Yield: 6, Serving Size: 1
- Amount Per Serving:
- Calories: 85 Calories
- Total Fat: 1.1g
- Carbohydrates: 19.2g
- Fiber: 2.4g
- Sugar: 5g
- Protein: 2.9g
Have you ever been at a farmer’s market and sampled the most amazing corn, slathered in a sauce and sprinkled with cheese? Yeah, that’s Elote and you’ve got to try it from home.