Nearly every food we eat in America came from another country (not that we’re complaining). Corn, however, is truly an American original. Here is a quick guide to grilling corn in the husk.
How to Grill Corn on the Cob in the Husk
What you’ll need:
- Lots of fresh, sweet corn still in the husk
- A grill, preferably charcoal
- A large container such as a bucket (for soaking)
- Butter and Salt
- Spicy seasoning (optional)
- Grill thermometer (optional)
Step 1: Remove the outer husk
Remove the first layer or two. This is a good time to check for worm holes as well.
Remove the first layer of husk
This is what the corn looks like with the first layer of husk removed
Step 2: Open and Soak in Water and Spices
Fill a large container with water and a spice mix of your choosing. You can do a low-country boil spice but I like to use Tony Chachere’s. It takes a good bit to really make a difference.
Peel back the husk but don’t remove it. Let the corn soak about 30 minutes.
If using charcoal, go ahead and get the grill going while waiting on the corn. The temperature needs to be around 350-400 degrees. For me, it takes a full chimney starter of charcoal, spread evenly in a large grill to get that temperature.
Soak the corn cobs for an hour in the water.
Step 3: Remove the silk and place on the grill
Once the silk has been removed, fold the husk back over the cobs. Lay the corn on the grill with the tops pointed outward. This prevents the smaller ends from burning.
Cover the grill and keep and eye on the temperature. Turn the ears after a few minutes to keep from charring. After 15 minutes, poke an ear with a fork and see if it feels right.
Corn with silk removed, ready for the grill.
Corn situated on the grill, tops pointed outward.
Step 4: Consume with fervor!
If you still have some grilling to do, put the ready ears in the oven on a low temperature. Rearrange the coals as necessary to increase the heat for meats.
Enjoy!