Grilling corn sounds like a simple proposition_ but our research found dozens of variations on the cooking method for this classic summer vegetable.
For a recipe that produced corn with a distinctly grilled taste and lightly charred kernels, we grilled the corn unhusked. The grill imparted great flavor to our grilled corn, but also made the kernels tough and dry. To avoid this, we soaked the husked corn in salted water before grilling, which kept the kernels moist and seasoned them as well.
GRILLED CORN ON THE COB
Start to finish: 1 hour and 30
If your corn isn’t as sweet as
you’d like, stir 1/2 cup of sugar
into the water along with the salt.
Avoid soaking the corn for more
than 8 hours, or it will become
Salt and pepper
8 ears corn, husks and silks
8 tablespoons unsalted butter,
In large pot, stir 1/2 cup salt into
4 quarts cold water until dissolved.
Add corn and let soak for at least 30
minutes or up to 8 hours.
— For a charcoal grill: Open
bottom vent completely. Light
large chimney starter filled with
charcoal briquettes (6 quarts).
When top coals are partially covered with ash, pour evenly over
grill. Set cooking grate in place,
cover, and open lid vent completely. Heat grill until hot, about
— For a gas grill: Turn all burners to high, cover, and heat grill
until hot, about 15 minutes.
Clean and oil cooking grate.
Grill corn, turning every 2 to 3
minutes, until kernels are lightly
charred all over, 10 to 14 minutes.
Remove corn from grill, brush with
softened butter, and season with
salt and pepper. Serve.
Nutrition information per serving:
222 calories; 107 calories from
fat; 12 g fat (7 g saturated; 0 g trans
fats); 27 mg cholesterol; 199 mg
sodium; 30 g carbohydrate; 4 g
fiber; 11 g sugar; 5 g protein.
For more recipes, cooking
tips and ingredient and product
reviews, visit www.americastestkitchen.com . Find more recipes
like Grilled Corn on the Cob in
“The Complete Cook’s Country TV