How to bbq corn

Overview

Barbecuing corn on the cob is a classic and delightful way to enjoy this summer vegetable. The smoky char from the grill, combined with the sweet kernels, creates a flavor profile that's hard to beat. It's a simple yet satisfying dish that pairs well with almost any grilled meal.

There are several popular methods for barbecuing corn, each yielding slightly different results. Whether you prefer a direct char, a steamed tenderness within its husk, or the convenience of foil packets, you can achieve delicious results.

Grilling Methods Explained

1. Direct Grilling (Husk On)

This method imparts a wonderful smoky flavor and allows the corn to steam within its own natural wrapper. It's arguably the simplest approach.

Preparation:

• Peel back the husks, but do not remove them completely.
• Carefully pull out all the silk.
• Re-cover the kernels with the husks.
• Soak the entire cob in water for at least 30 minutes. This prevents the husks from burning too quickly and helps steam the corn.

Grilling:

• Preheat your grill to medium-high heat.
• Place the soaked corn cobs directly on the grill grates.
• Grill for approximately 15-20 minutes, turning every 5 minutes to ensure even cooking.
• The husks will blacken and char, which is normal.
• Carefully remove from the grill, let cool slightly, then peel back the husks to serve.

2. Direct Grilling (Husk Off)

This method allows for direct contact with the heat, resulting in more char and a slightly crispier texture on the kernels.

Preparation:

• Fully shuck the corn, removing all husks and silk.
• You can lightly brush the kernels with oil (like olive oil or vegetable oil) to prevent sticking and promote browning.

Grilling:

• Preheat your grill to medium-high heat.
• Place the shucked corn directly on the grill grates.
• Grill for about 10-15 minutes, turning frequently to prevent burning and ensure even charring.
• Look for kernels to become tender and slightly browned or charred.

3. Foil-Wrapped Grilling

This method steams the corn within the foil, ensuring tenderness and moisture. It's a clean and easy method, and you can add butter and seasonings directly into the packet.

Preparation:

• Fully shuck the corn, removing all husks and silk.
• Place each cob on a piece of aluminum foil.
• Add your desired seasonings: butter, salt, pepper, herbs (like cilantro or chives), or even a splash of milk.
• Wrap the corn tightly in the foil, creating a sealed packet.

Grilling:

• Preheat your grill to medium heat.
• Place the foil packets directly on the grill grates.
• Grill for about 15-20 minutes, turning occasionally.
• Carefully open a packet to check for tenderness.

Tips for Perfect Barbecued Corn

• Start with Fresh Corn: The sweeter and fresher the corn, the better the barbecue result. Look for bright green husks, plump kernels, and brown, sticky silk.
• Soaking is Key (for Husk-On method): Don't skip the soaking step if grilling with husks on. It prevents excessive burning and helps create steam.
• Don't Overcook: Overcooked corn can become tough and dry. Aim for tender kernels with a slight bite.
• Seasoning Ideas: Beyond butter and salt, consider chili powder, lime juice, cotija cheese, garlic powder, smoked paprika, or a compound butter with herbs.
• Grill Temperature: Medium to medium-high heat is generally ideal. Too high, and it burns before cooking through; too low, and it takes too long and doesn't get enough char.
• Experiment: Try different methods and seasonings to find your personal favorite.

Barbecuing corn is a versatile and enjoyable cooking experience. With these methods and tips, you're well on your way to serving up perfectly grilled corn at your next cookout.