Introduction

Corn on the cob is a quintessential summertime treat, but it can be tricky to grill. Here are some tips for grilling corn on the cob to help you get it right every time.

Grill corn, then remove the husks and silk.

Remove the husks and silk from each ear of corn. You can do this by hand with a sharp knife, or use a vegetable peeler to remove the husks in one quick motion.

If you don’t remove the silk before grilling, it will burn on your grill and make it difficult to clean afterwards. Don’t worry about removing every last bit of silk–it doesn’t matter if some remains stuck inside the kernels when they’re done cooking!

Grill corn over medium heat for 10 minutes.

Grill corn over medium heat for 10 minutes. Turn the corn every few minutes to ensure even cooking and to prevent it from burning. The kernels should be golden brown and tender when you take them off the grill.

Test for doneness by piercing with a sharp knife.

• Test for doneness by piercing with a sharp knife.
• Use a sharp knife to pierce the kernels, if you can see the knife through the kernel, it is done. If the knife meets resistance, it’s not done yet!

Corn on the cob is done when the kernels are tender but not mushy.

Corn on the cob is done when the kernels are tender but not mushy. You can tell it’s done when you insert a fork into an ear of corn and there is no resistance, or if you bite into a kernel and it has a slight crunch but isn’t too hard. If you cook your corn for too long, it’ll get mushy; if you don’t cook it long enough, the kernels will be tough and chewy (and probably burn).

It’s important not to let husks burn because they’ll impart an unpleasant flavor onto your food–and besides that? They look bad!

The best way to cook corn on the grill is to line them up on the grate and turn them with tongs every few minutes for about 15 minutes or until they’re golden brown and tender.

• The best way to cook corn on the grill is to line them up on the grate and turn them with tongs every few minutes for about 15 minutes or until they’re golden brown and tender.
• Grill corn over medium heat for 10 minutes, rotating every two minutes so all sides get some time under that hot fire.
• If you have a large number of ears, you may want to increase your time by another 5-10 minutes per batch; just make sure that no part of an ear gets burned (it’ll taste like ash).

Conclusion

The best way to cook corn on the grill is to line them up on the grate and turn them with tongs every few minutes for about 15 minutes or until they’re golden brown and tender.