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How to grill corn on the cob

Grilled corn on the cob; it’s not just a summer staple. It’s a summers delight!

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How many people out there in the land of the blogosphere do not know, or are unsure of how to grill corn on the cob? In my lifetime I’ve seen many variations on how to grill corn on the cob, and the unique toppings that go with this awesome summer staple  The truth of it is that there is no “correct or incorrect” method on grilling corn on the cob. What I will do is share my method with you, courtesy of Chef Bobby Flay.

First off and most important is to wash those “ears” of corn, and this is how I do that.

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I remove all the hairs and husk except the last 3-5 layers and rinse in cold water

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Once I have cleaned all the corn I put the corn in a large stock/tamales steamer pot and fill with water barely covering the ears of corn.

You want to make sure to leave just a few layers of husk, to cover the ears and create a steam while the corn is grilling.

You want to make sure to leave just a few layers of husk, to cover the ears and create a steam while the corn is grilling.

You want the corn completely emerged in water and soaking at least 20 minutes before you grill.

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By soaking the corn a head of time and placing wet corn on the grill creates steam from the wet husk, steaming the corn and creating a smoke flavor from charing the corn as well

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Don’t over crowd the grill when placing the ears of corn on it, if there is too many it will take longer, then if you had just split the ears into batches.

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Close lid to grill for five minutes, then check corn and rotate so all sides cook evenly. Repeat these steps till the corn is cooked.

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There are many variations for dressing “corn on the cob” today, so get creative.

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Here are a few popular choices.

Mexican style corn on the cob, can be dressed with any of the following ingredients, fresh lime juice, sour cream to mayonnaise, chopped cilantro, topped with Cotija cheese, Queso Fresco, Monterey Jack and sprinkled with ground cumin and/or paprika,

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Truffles & corn? Yep, I’ve read corn on the cob has been dressed with unsalted butter and truffle salt, parmesan cheese.

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Hey don’t toss out and remaining BBQ sauce, brush a little on an ear of corn and enjoy the smoky and sweet flavors

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Compound or Herb butter is basically a method of using room temperature butter and adding a lot of fresh chopped herbs, and lemon or lime zest and juice to your butter.

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Blend until well incorporated and spread it all over your ear of corn, and enjoy! 

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About Clarissa Cordero

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

12 responses »

  1. Bobby Flay is one of hubby’s favorites… I’ll have to share this with him.

    Reply
  2. Ummm…. your method looks freakin amazepants. Corn with cheese and spices – enough said!

    Reply
  3. I had corn on the cob tonight, one of the perks of living on a farm! It was fun seeing the different things you can put on it. I’m going to have to try some of these, great post!

    Reply
  4. We love what’s called Butter and Sugar corn. We usually get it while in New England at this time of year. I haven’t tried to grill it though. I’m sure it’s worth a try.

    Reply
  5. jalal michael sabbagh.http://gravatar.com/jmsabbagh86@gmail.com

    Hello Clarissa , wonderful delicious idea.Thank you for dropping by.All the best.jalal

    Reply

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