The Best Way to Cook the Last Bite of Summer Corn on the Grill
Haters will say that grilling season is coming to an end, but autumn is actually my favorite time to grill because standing in the hot sun next to a hot grill sucks. Corn season is quickly ending, however, which means you need to cook the last bit of grilled sweet corn before it disappears for a year.
As you may or may not know, I love sweet corn so much that I often eat it raw , which is not only legal but delicious. When it comes to cooked food, I probably like grilled the most, although people can act a little strange and precious with it. There is often a lot of discussion and hand wringing about how to “prepare” corn for the grill. Are you leaving a husk? Do you wrap it in foil? Do you get really precious and soak or pickle it? Luckily, the best method is the simplest: just toss the bare cob directly onto hot coals or flames.
This actually allows the kernels to warm up a bit and develop that “roasted” flavor. As Meathead Goldwyn points out in his article on the subject , all these salting and wrappings do not produce real grilled corn, but steamed corn:
Boiling, microwaving and steaming make corn tender and juicy. But roasted corn is much tastier. Yes, it’s a bit more chewy, but I don’t mind. When grilled, the sugar caramelizes, adding a depth of flavor that cannot be obtained in any other way. And when I talk about grilling corn, I’m not talking about the popular method of soaking the corn with the husks in water and then frying it in the husks. Or wrap in foil. It’s steamed corn, not grilled corn, and you won’t get all the flavors you get when it’s grilled.
Also, if your grill is hot enough, it won’t take you long to develop that lovely charred and caramelized flavor, so there’s little chance of the kernels actually drying out.
For the best popcorn, preheat your grill to medium heat, somewhere between 375°F and 425°F. Remove the husk and any fibrous silk and rinse the ears in cold water. Place the corn on the grates so that the cobs run parallel to them (this makes it easier to roll). Grill until the kernels are fragrant and have the desired color. You can smear them with herbal oil, like Meathead does, if you like. Just keep rolling them on the grill with the lid closed for a couple of minutes until the corn is golden brown in places when grilled. Serve with butter and salt.