Grilled Corn on the Cob Recipe (2024)

When we can't grill we make the wonderful corn we're getting now in the microwave (I know, I know!). We soak it with the husks on for about ten minutes and then zap it for 4 and it always comes out perfectly done. Trust me.

Just curious....all those who are crituqued this recipe, did you try making the recipe or are your comments made without having done that? I for one did make it and found it delicious. In my way of thinking, as the old adage goes 'there is more than one way to skin a cat' and I am always open to broadening my skills in preparation of different foods.

Best yet. Shuck corn, brush with small amount of olive oil, sprinkle with salt and pepper and wrap individually in foil, twisting ends to close. Place on grill racks, turning occasionally. Ready in 10-15 minutes. Delicious and no mess!

Seriously? Put 1, 2, or 3 unshucked ears in the microwave for 2 or 3 minutes. Using your hand and a paper towel, slide the husk and silk off. Comes off like a silk nightgown on a hot night. Minnesota corn, and we ought to know.

I'm 75 and have grilled corn every way imaginable - always taking way too much prep time. Then, last year, in a pinch, I simply shucked them and threw them on a blazing grill. Perfection. Minimalism eats corn on the cob.

In the heat of summer, do you really want to boil water on the stove, boil the corn, then grill it? Way too fussy and it was no better than just grilling it, as many others have suggested. We pull back the husks, remove most of the silk, rub butter all over, then pull the husks back up. Sometimes we soak, sometimes not. Sometimes just throw the stripped cobs right on the grill. If the corn is good, it's really hard to screw it up. And who needs an extra pot to clean up?

There is no just picked corn available where I live. Milk works very well to get it back to that lovely sweetness.

Grill the corn over the coals or on the other side?

I remove husks and silks, rinse the ears with water, dry them off or let drain, then brush ears with garlic-infused olive oil or plain olive oil. Put them directly on the grill until kernels are lightly singed, turning them as needed.

I grilled corn all summer using a very simple method: trim off any loose stuff from the top (to prevent burning) and tidy up the bottom (just because). Put the whole thing--husks, silks, and all--onto a medium grill as suggested in the recipe. Cook for about 30 minutes. (You won't overcook it: the husks protect it and add flavor.) I find it much easier to remove the silk when it's cooked, though the hot ears can be tricky to handle. Corn cooked in the husk tastes better, in my view.

Why bother with the extra pot? Simply soak ears (do not remove husk) for about 30 min,then place directly over hot grill surface. Rotate about a quarter turn every 2-4 min. Husks will flame a bit. Place on platter, run under cold water as you remove husk.

If you are cooking this anywhere near the seashore, soak the unhusked corn in a bucket of seawater for an hour. Then roast, without the prior blanching. Seawater provides the salt and a wonderful taste.

I too often wonder about the people who critique a recipe especially when they made so many alterations their finished product barely resembles the recipes. That said, I would never blanch corn in milk prior to cooking but that is because I am lucky enough to live in a region where I have easy access to freshly picked corn. But I can understand that this step would be necessary for those not lucky enough to live near farms growing a wide variety of corn

A small amount of milk. A whole cup makes no difference. If the corn is at the end of its season then a good tablespoon of sugar brightens it up to peak.

This method didn't seem to work for me...or at least, blanching the corn didn't seem to make a difference compared to simply putting the corn directly on the grill and basting with butter occasionally.

If microwaving shuck corn wrap corn in a wet paper towel microwave 2 -3 minutes per ear. Take out season with Lime juice ,salt or butter or what ever you like. Grilling I tend not to use milk because of people’s dietary restrictions. I soak husked corn in water for a few minutes then place on the grill and grill rotating corn until kernels brown then top with what’re you like. Cast Iron, preheat cast iron with a little oil place husked corn in cast iron rotate corn when kernels start to brown.

Jamaican venders shuck and lather with a bit of butter and paprika and throw on the grill. Why make something on a hot day more com0plicated than it needs to be?

The whole point of grilling corn is to not heat up the house. Boiling a pot of water big enough for corn is like opening a sauna in your kitchen. Straight to the grill for me!

I put butter and a sprinkle of cayenne pepper then wrap them in tinfoil, then grill them for about 10 min a side. The cayenne really gives it a nice kick.

I'm sure this method makes great corn. But I just shuck the corn, toss it on the grill, and turn it a few times. It tastes fantastic. No other prep needed.

When not roasting on the grill, leave husks on, microwave for 3 min. 20 sec., take out with tongs. Shuck with paper towels while holding with tongs (it is hot!) Fresh Peaches & Cream Indiana corn - who needs butter or salt?

With wood fire roast the corn until the outside leaves blacken. Peel back the husks most of the silks will come off easily. Add seasoning if desired and return to fire rotating corn until the desired color is achieved. This works well when grilling other food just wait to husk corn until the other food is almost ready.

This recipe is time consuming. I like corn on the cob as an easy side when we are grilling meat/fish. Similar to Susan M. Below, I remove the corn completely, dab it with a little butter, and wrap in foil individually. Then I put it on the grill when I want it done in 15 minutes. It takes about 10-12 minutes and I turn it once. The butter helps it brown and sweeten the corn. Take off the grill and enjoy.

Subjecting fresh corn to immersion in boiling water is in poor taste. Good fresh corn is completely cooked by steam from a small amount of water in six minutes. Turn or rotate the ears top to bottom at three minutes. Complete and total perfection is achieved if the pan runs dry at the end.

I soak the in cold water, husks on for hours. Then grill, medium heat husks still on for at least 30 min untill the husks begin to burn and blacken.. Comes out fantastic every time. Cooking in the husk and corn silk adds to the flavor. Almost impossible to mess this recipe up.

I have done the corn this way and it is always delicious. My preference has been to wrap each ear in foil; an entire plate will remain piping hot that way for 45 minutes, making serving a large group excellent corn much easier.

Corn on the cob made far more complicated than it needs to be, requiring blanching and grilling, and one of the optional ingredients (milk) doesn't even make it to ingredient list. Hard pass.

I shuck the corn, slather with butter and wrap in parchment paper. Microwave 6 min fort 1 ear, 12 min for 2 ears. Comes out tender and ready to each.

I mix equal parts pesto (I just love Pastene in the little jars) & softened butter. Slather it on the corn and sprinkle with salt & cracked pepper.