How to make corn on the grill: Step-by-step guide to a tasty version of grilled corn.
When it’s fresh corn season (May-September) and grill season (in many parts of the country, it’s always grill season), what’s the best way to bring these two barbecue staples together? Grilled corn, of course.
There’s nothing like pairing slightly charred, salty, buttery corn with grilled meats. When you’ve already fired up the grill, it’s the perfect time to add a side dish of grilled corn to your barbecue feast.
So many people are intimidated by grilling corn, but it’s much easier than you think.
How to grill corn on the cob?
For a great/ grilled corn experience, grab the freshest corn you can find and follow these simple steps:
Husk the corn and remove all the silks.
Create a two-zone fire in your grill: For a gas grill, heat one side of the grill to high and the other side to medium-low, and for a charcoal grill, put 75% of your bricks on one side and 25% on the other.
Rub each cob with about 1 teaspoon vegetable oil and season with salt.
Place cobs over the hot side of the grill and cook until some kernels begin to char, about 7 to 12 minutes depending on the size of the cobs. Turn cobs occasionally to char all sides.
Adjust position as necessary until corn is tender. If your corn is getting color too quickly or more than you’d like, move cobs to the cooler side of the grill. (But don’t be afraid of a little char. As most chefs say: Char equals flavor.)
Serve with butter, salt and pepper. Or, slather with a mixture of mayo, sour cream, and chili powder, then roll in Cotija cheese and spritz with a squeeze of lime for a Mexican street-corn flavor.
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This article originally appeared on Reviewed: How to grill corn on the cob: A step-by-step guide for grilled corn