Grilling Corn on the Cob question

[InsomniacInkRoss]

Gonna be grilling corn on the cob for the first time tomorrow

 

I know you need to soak in water, and, leave the husk on.

 

Lots of conflicting reports on how much husk to leave on, how long to soak, and when to season, if at all.

 

Any input will be great, lots of room on the grill so indirect or direct will both be available to do.

[Baldkin]

I try to cook them over medium heat. I leave as much husk as I can on, helps keep the corn from drying out. I also soak for about half an hour beforehand if possible, but not necessary.

 

I don't like seasoning, I prefer just to let everyone season their own after the fact. Another tip, if you want to try it, soak an old towel you won't use anymore in water, ring it out gently so no more water drips, and place that on top of the corn each time you turn, it'll keep it from drying out.

[JimH5]

My technique is to remove all the outer husk, all the silk, and just keep enough inner husk to hold in the moisture--1 to 3 layers, tops.

 

I prep the ears and soak them in salted water, and then cook them on medium heat, away from the direct flames. Spin them around a few times and rotate them, and they'll be done after 10-12 minutes. You'll have some charred husks, but that's part of it.

[GAME05]

i add a little bit of salt to my soaking water. although i've tried both husk-on and husk-off and prefer the flavour of taking the husk completely off. possibly it dries it out more, but i found it added a lot more grill taste.

 

either way, though, boiling corn doesn't even come close to the awesomeness of the grilled variety.

[Viva La Grinch]

I have never liked grilling corn with the husk on. Instead I wrap a naked ear in tin foil on the grill. To prevent drying out, I load each ear with butter slices as I wrap them, which allows it to soak into the ear as it cooks. Also, I like to play around with seasoning the ear before the grill, and have found adding any parts of italian seasoning, salt, cajun seasoning and garlic salt makes great eating.

[InsomniacInkRoss]

I ended up soaking them all in salt water for about 30 min, and grilled in 2 batches

 

Batch 1- All husks on, medium heat, 15 min. Lots of char on the husks, corn not quite where I wanted it to be

 

Batch 2 - Perfect - All husks on, about 30 min completely indirect heat (lid closed) - Outer husks got to a lighter brown and brittle/papery

[rluzinski]

I just wrap the corn in aluminum foil and throw it on the fire. They just steam from their own juices. Hard to mess it up.

[logan82]

Giving this a bump. When I grill corn all I do is peel the husk back but dont remove it. Remove the silk then put the husk back. Put it on the grill over indirectheat and remove when done. No need to soak or do anything special.

[RobDeer 45]

I think it all depends on how you like it done. I think the more husk you leave on the juicier it is, but then it doesn't get as much smoke flavor or burn on the corn. I like a little burn on the corn to give it flavor. Too much and it will dry out. I tend to keep a lot of husk on because it will burn off as you cook. I guess I don't follow any specific directions, you can just tell when it's close to how you like and then pull it off!

 

I always soak mine first, probably 30-60 min, but I never time it out.