Without a doubt, corn on the cob is a summer classic. Is there anything more perfect with your hot dog and potato salad that an ear of crunchy, sweet yellow corn? Nothing compares to the taste and texture of this summer favorite! The only way to make corn that much more crave-worthy? Grilling it. But when you put your corn on the grill, you run the risk of charring the outside and leaving the inside kernels tough and dry. Nothing about that sounds like the delicious summer side we know and love.
For starters, chef Thomas Joeseph shows us an awesome trick to get your corn free of those wispy white hairs that are a pain in the neck! Pull off as many as you can, then take a bristle brush and scrub the silk away to get your ear of corn ready to cook.
Now we can get grilling.
STEP 1: Husk your corn and use the trick Thomas shared to get rid of excess silk.
STEP 2: Don’t throw away the husks! Once your corn is clean, wrap the ear back in the husk and put it in a bowl of cold water. Let it soak for 10 minutes.
STEP 3: Remove the corn to a towel to drain off any excess water.
STEP 4: Pre-heat your grill to a medium-high heat. If you’re using a grill pan, cover it with an oil that has a high smoke point like safflower oil.
STEP 5: Place your corn, still in the husk, right on your grill. Rotate for 15-20 minutes so the husk becomes charred.
STEP 6: Once cooked, remove the corn to a cutting board. Gently peel back the husk to reveal perfectly cooked corn. Top off with butter or your favorite blend of spices!
