Grilling Corn on the Cob with Husks On

For grilling corn on the cob, make sure you choose fresh ears of corn with healthy green husks and no rotten kernels. The stem at the bottom of the husk needs to be there; else the husk leaves will not stay on. If the stem has been removed, the husks will fall off when you pull them back. The husks keep the moisture in and prevent the corn kernels from burning.

This recipe is a summer favorite and the resulting corn on the cob is buttery, moist and slightly smoky in flavor because of the paprika. You need to be careful when pulling the husks back and when pulling them back up, so as not to tear them. There are no quantities in the following recipe ingredients but you should have one ear of corn per person and as much butter as you need to coat them all in a fine layer. As well as the ingredients, you will need some tinfoil and kitchen twine. If the husk breaks, you can use tinfoil to wrap the corn on the cob.

Grilled Corn on the Cob with the Husks On

Ingredients -

Ears of corn still in husk
Butter at room temperature
Salt
Freshly ground black pepper
Ground paprika

Preparation:

Wash the ears of corn to remove any chemicals or dirt. Pull the husks back carefully, making sure they stay attached to the stem at the bottom. Remove the corn silk from the kernels by pulling them off. Smear the butter along the kernels until the whole ear of corn is coated. Sprinkle the salt, pepper and paprika over the corn. Pull the husks back up until they are covering all the corn.

Tie the tops of the husks with kitchen twine. Put the corn over a hot grill, on the highest rack or on the outside of the grilling area, away from the flames. A piece of foil under the husk handles will prevent them from burning. Turn every 5 minutes. When the husks are very dry and are dark brown and a bit charred, they are ready to eat. Corn of the cob with husks on will take between 10 and 15 minutes to cook.

Makes as many as you like.

Photo Description:

A Picture of Grilling Corn on the Cob with Husks On - Nothing is more synonyms with grilling vegetables then corn on the cob hot of the barbecue grill. Grilling corn brings out the natural sweetness of the corn and the easiest way to cook it is with the husk on.

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Corn on the Cob

Corn features in many grilled vegetable recipes and other dishes. Creamed corn, corn chowder and corn bread are all delicious but no corn dish is quite as mouthwatering as hot, juicy corn on the cob. European settlers all over the Midwest adopted the Indian style or roasting the corn with the husks removed, but corn cooked in the husk is very tasty too. In Native American the word for corn means "our mother" or "she who sustains us". Corn is low in calories but high in both potassium and vitamin C.

Grilling Corn on the Cob

For corn on the cob grilling is the best way to cook it. There are a lot of recipes for grilling corn on the cob but the best result is when you grill corn on the cob with the husks on. Recipes for grilling corn on the cob vary but by using the husks-on cooking method, it means the corn will be soft, tender and very juicy. Grilled corn on the cob is a great addition to any grilled meal and a favorite of adults and kids alike.

Grilling Tip For Cooking Corn on the Cob

When cooking grilling corn on the cob with husks on it is a good practice to soak the corn in cold water for up to an hour before cooking it. This infuses the corn on the cob with water and helps prevent the husk from burning. Some burning of (blackening) is natural and is fine. The husk is there to protect the delicate corn inside from the heat of the grill and keep it nice and moist. This prevents the corn from drying out and getting tough.

Learn More About the>> History of Barbecue