How to Grill Corn on the Cob in 4 easy steps

So easy, so delicious, and so easy! Whoops did I say that twice? Just wanted to make a point. Grilling corn on the cob is So Easy, requires only a couple of steps and people always say “How did you do that?” So lets get this perfect side dish (or main meal – bet you can't eat just one) going:

Step 1:

Buy fresh corn on the cob. Check for firm, full kernels, and bright green silk (the thin strands of hairy stuff sticking out of the end). Shuck (remove the husk and silk) completely, wash and place in cold water for 20 minutes or so. This hydrates the corn before grilling. Some say do it some say don't but really what do you have to lose, a little water? I think it makes a difference, having grilled corn every way possible.

Step 2:

Season your corn with your favorite seasonings. I have my go to ingredients: Olive oil, garlic salt, course ground black pepper, dried parsley and a pinch of cayenne pepper, all to personal taste. (Sometime I add paprika for a little extra color.) Best way to season your corn is to take a large Zip-lock bag, place the corn inside, add Olive oil, seasonings and mix it all up real good (after you close the bag!) until it is all thoroughly coated.

Step 3:

Grilling time! I like mine cooked over coals but gas will work just fine. Direct Med/High heat is best, some go for high heat but your moving fast at that point, stick with a lower temperature. Whats med/high heat? Try holding your hand over the coals for a count of 2 – 3 seconds or 400 – 425 degrees if using propane (Higher BTU propane grill output more heat so this can vary. These temperatures are a guideline not a stick to it fact).

Step 4:

Grill is ready! Place your corn directly over the coals (or burners) for about three minutes, then turn them a quarter turn to the side, again for about three minutes. Do this  four times and …. wait, a couple of pointers – if the corn is burning before the three minutes are up, turn it sooner unless you like this look – as you can see from my photo, I like mine with some char marks (adds flavor). Don't wander away from the grill! Corn is best when it is crunchy, not that boiled to death softness that you make be used to. Crunchy!

That's it! No secrets just fresh ingredients and few spices and fast grilling! One of a dozen ways to grill them for sure but a great way to start if you have never tried it yourself.

Oh! Don't forget the butter, steaks, potatoes, beer and my invitation!

Till next time …

Gary