About Cooking Corn on the Cob Charcoal Grill
This recipe for cooking corn on the cob grilled to perfection is clearly the easiest way. You can also cook it on direct heat but you’ll need to watch it seriously, turn it frequently, and it will be done in about half the time. When it’s cooked in foil, it will retain its moisture, freshness, and will distribute its heat more evenly.
This example shown is cooking corn on the cob on a charcoal grill but it can equally work on other heat sources like gas, pellets, or electric. It also shows varied cook times at different temps.
Corn on the Cob from the Grill
- 2 ears corn on the cob
- ¼ tsp salt
- ⅛ tsp Ground Black Pepper
- ¾ tbsp butter
- Shuck the corn, i.e., remove the silk and husk to discard. Then, rinse corn cobs under cold water and set aside.
- Lay corn cobs onto long sheet of foil.2 ears corn on the cob
- Season them all now with spices.¼ tsp salt, ⅛ tsp Ground Black Pepper
- Add 2 slim slices of butter on all sides of each cob; no more than 1 slice in-between cobs.¾ tbsp butter
- Fully wrap the cobs in the foil and put on the grill on indirect heat (not over the charcoal or heat source). Bake at 350-400°F. At 350°F cook 25 minutes, 375°F for 20 minutes, or 400°F for 15 minutes.
- Remove from the grill. Affix 2 cob holders to each and serve.
Other Recipes for Corn on the Cob on the Grill
Another good vegetable that goes with corn is this skillet cabbage recipe. You can start the cabbage right when you put the corn on the grill so, they’ll both be done about the same time. For a main course on the grill, there are a lot of options like Chicken, Barbecue Ribs, or Bratwurst.
To read more about corn and its history, click here.
How to Shuck Corn Easy (aka How to Peel Corn Easy)
After having worked in the food industry, there were lots of ways I was shown but this is the one way that seemed to be the quickest, best, and most used by others. Ignore the videos you might see that mention how to shuck corn using the microwave. It makes it too hot, excessively moist, and it won’t taste as good and fresh.
1. Do not get the corn wet during this process. Remove the outer husks first. That’s the large outer, leafy parts. You’ll also take advantage of that moment and pull off the majority of the silk strands as well. All of this is just a large grab-and-pull away from the cob. To make it easier, you pull away and down a bit towards the base where the shuck “leaves” are attached.
2. All that remains are some of those silk strands. After you’ve remove the majority of them in the previous step, grip the cob as thought you’re getting ready to wring water from a wet towel. But, instead of squeezing too tightly, you use one hand to grip one side and the other hand does the “wringing” on the other half. You’ll be firmly rotating your “wringing” hand back-and-forth. After you go back-and-forth a couple of times, pull that wringing hand away as you pull the now loosened strands as well. You repeat this on both halves of the cob a few times.
Inspect it periodically to know when you’re successfully done. There might be a few minor ones left, a light wringing will ultimately remove. Keep in mind the gripping strength of the wringing hand is not to squeeze too tightly or you’ll crush the corn kernels.
3. After each is done, you can then run them under cold water to rinse off. You’re then ready for immediately preparing this recipe for corn on the cob grilled on indirect heat.
Nutritional Values of Corn on the Cob Recipe
The nutritional values are shown in the <Print Recipe> option.