If you have been following my Instagram, you’ve probably seen that Tyler and I have been trying out many different methods to find the perfect way to grill sweet corn. We are almost tired of eating corn after eating several ears each night this week, but we are excited to share our favorite method with you. We wanted our recipe to have several traits: it had to be easy with no pre-cook shucking or soaking involved, and most importantly, it had to be tasty too! We wanted the sweetest, tenderest corn it was possible to cook! Follow along through the pictures to learn out to grill the perfect sweet corn.
Start with the best ears; this may seem obvious, but an overripe (all of the kernels fully matured to the end of the cob) ear is never going to be tender. Don’t make the mistake of peeling back the husk to peek at it; that will let the moisture out when it’s cooking, resulting in dried out corn. Instead, feel along the ear for corn that has just a bit of immature kernels at the very tip.
Next, cut off the silk at the top of the ear along with any loose bits of husk. This will prevent it from burning and giving off a bad smell. Again, don’t trim it too far back (about half an inch from the end of the cob is best) or it can dry out while cooking.
Preheat your grill to 5oo F.
Place the corn on the grill and turn the flame down to about half. Don’t let those flames touch the corn or it will burn. Grill for 30 minutes, turning every 10 minutes. Our grill temperature remained around 450 the entire time with the lid closed.
Take them off the grill after 30 minutes and let the ears cool for at least 10 minutes before peeling. Be careful, they will be literally steaming! The outer layers of husk will be loose and brown and should be removed for presentation. For the tastiest experience, leave the moist inner husks on until ready to eat. It’s a bit messy if you’re eating indoors, but if you’re having a cook-out, this method can’t be beat! If you are going to be serving the corn sans husk, cut off the small part of the ear where the kernels have not fully matured for a prettier finished product.
Enjoy the magic of peeling grilled ears. The silk just falls off or comes away with the inner husk. Coat them with butter, sprinkle with salt and enjoy the best sweet corn ever!