I love corn. What can I say, I’m a midwest girl.
I grew up driving back and forth to visit family in Wisconsin, passing miles of cornfields along the way.
A few summers ago, I googled how to grill corn. As it turns out, it almost requires no effort other than buying corn! I’ll walk you through the process.
First, take the outer husks off until you can barely see the kernels through the remaining husks. If you bought pre-husked corn, you can also wrap it in foil, but you won’t be able to see the browning happening as clearly so just keep that in mind.
Then immerse them in a bowl of cold water for about 10 minutes.
While they are immersing, mix up some seasoning and also fire up the grill. I like to keep the heat at about medium. Plan for them to be on the grill about 20 minutes or so.
Lately I’ve been eyeballing a mixture of garlic powder, cajun seasoning, salt, pepper, onion powder, and some fresh parsley from right outside my back door!
To grill, simply place them right on the grates. That’s it! Turn periodically until they are very dark brown on all sides (see photo below).
It’s really up to you to decide how “done” you want the corn, and how many grill marks you want on it as well. The fewer layers of husks, the more grill marks!
Finally, either douse in butter and salt, or use a homemade mixture of some of your favorite herbs and seasonings, and enjoy! And don’t you dare cut that corn off the cob–this is meant to be eaten the proper way–straight off the cob.
I hope you are capitalizing on corn season like we are! Let me know your favorite corn on the cob toppings in the comments!