Grilled corn on the cob is a summer-time favorite. You can make corn on the cob more flavorful by cooking it on the grill. When you cook corn on the grill, you must watch it carefully and turn it every 15 minutes or so, especially if you are using charcoal and the coals are quite hot.
Preparing the Corn
Prepare the corn by cutting or pulling the tassels and any husks that are not fully hugging the ear of corn.
If you are using wood or charcoal, soak the ears of corn for five or ten minutes in cold water. You can put them in a plastic shopping bag and cover the ears of corn with water from the hose.
Gas Grill
If you are using a gas grill, just put the corn over a low flame. There is not much chance of a flame up on a gas grill, but you must still watch the corn and turn it every 15 minutes.
If you have a warmer rack in your grill, put the ears of corn on the warmer rack. This will help keep the husks from catching fire. If not, make sure the cooking grill is at least eight to ten inches from the coals.
Uncovered Grill
If you are using an uncovered grill, put the ears of corn a bit closer to the coals, but no less than four to five inches over the coals. It will take longer for the ears of corn to become tender if you are cooking on an open grill or an open fire pit.
Turn the ears of corn every 15 minutes. Watch for flare-ups. Generally, the husks will not catch fire, because they have been soaked in water, but occasionally, you may have to deal with a flare up.
If the corn does catch fire, just use a spray bottle to put out the flames. You may also want to spray a bit on the coals to calm some of the hot spots down.
Peel back the husks and remove any silk between the rows of corn. Season with butter and salt. If you leave the husks on the corn, you will have a cool handle to hold the corn while you are eating it.
Spicy Butter Mustard
To add a tangy new twist to your grilled corn on the cob, try slathering your ears with this spicy butter before placing the corn on the grill.
Ingredients
Directions
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