In addition to eating it old-school, we like to slice the roasted corn off the cob and combine it with other summer vegetables to make a delightful Fresh Corn Salad, served with other summer favorites like “drunken” Borracho Beans or Easy Pesto Pasta Salad.
Selecting the best ears:
The journey to the best Grilled Corn at the Cob begins at the farm stand or local supermarket. You can find the best corn on the cob in season in the US from May to September. Select ears that feel firm and heavy. The husks should be bright green and tight (loose and brown means they’re not fresh) and the tassels should still be present — golden brown and slightly sticky.
Choosing your grilling method:
So let’s weigh the pros and cons for cooking methods. Laying them “bare bones” on the hot grill gives them that classic grilled look and flavor of individual caramelized, golden-brown kernels. Wrapping them in foil is best if you like to pre-butter and season the corn. Roasting them in the husk keeps the kernels moist and tender: the charred husks look very gourmet, but you miss out on a bit of the roasted flavor and texture. Best is to try all three and discover what YOU love most!
How to make Grilled Corn on the Cob:
Note: If you don’t have an upper rack on your grill, cook the corn on medium-low heat. Cooking time may be a few minutes longer.
Highly Irrelevant Fun Fact:
Psychological studies have determined that how you eat your corn says a lot about you! Are you a precise and orderly individual who carefully extracts each kernel left-to-right, typewriter style? Are you of a creative, artistic bent, skillfully spiraling your way around the ear in a rotary fashion? Or does all that pent up rage have you savaging the cob like hyena on a wildebeest? Ok, I made that last one up, but did you know that speakers of languages written from right to left are also more likely to apply the same approach to their corn cobs? Now that you’re in the know, keep a careful eye on your fellow diners and see if you can detect which of the Dr. Jekylls at your party is ALSO a Mr. Hyde! If you love corn, check out these delicious takes on “maís” from south of the border: Elote (Mexican Street Corn on the Cob) and Esquites (Mexican Corn in a Cup)
Freezing Corn:
Freeze leftover grilled corn by cutting it off the cob and adding to a freezer safe bag. Remove as much air from the bag as possible, seal and freeze for 3-6 months. Thaw overnight in the fridge. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! Have you tried this recipe?! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe May 2014. Updated June 2020 with new photos and instructions for grilling in the husk or in foil. This post contains affiliate links.
