6 Tips for Grilling Corn on the Cob

We love a good grilled corn on the cob (and we serve it in everything from as side to a nice grilled steak to our Grilled Corn Salad). But we are often asked what is the correct way to grill corn on the cob. Below we offer six tips for grilling the perfect corn on the cob (and how to add a little kick too)!

1. Some recipes tell you to soak your ears of corn before cooking to prevent the husks from burning. But the heat is what really matters. Because husks are sturdy, the corn can be grilled indirectly or directly over coals – the only difference is how charred you prefer your corn. Keep the grill lid on to make sure of an even cook.
2. Peel back the husks, being careful not to tear them. To remove silks, start at the tip of the cob and work downward pulling silks off with your fingers. You can also gently scrub with a vegetable brush.
3. Add flavor at the very beginning of the cooking process by spreading room-temperature butter over the entire surface of the corn. Note: If the butter is melted, it will be harder for the herbs to stick.
4. Space herbs evenly around the ear. Cilantro and basil add great flavors to the corn and red pepper and onion are common additions, but consider breaking out of the norm with maple, chipotle, or Cajun seasonings.
5. After you've buttered and seasoned the corn, resealed it in its husk and tie the top with a string – Note: Use cotton, as synthetic strings can melt in the heat.
6. Place the corn on the grill (either directly over the heat or indirectly depending on your desired doneness). The timing is the same – about 25 minutes – whether the cobs are set directly or indirectly over heat.

Sources include Better Homes & Gardens and About.com