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how do you cook corn on the cob on the barbecue grill without making the niblets dry?


soak the ears of corn in ice water b4 wrapping in foil.

This entry was posted on Thursday, February 25th, 2010 at 8:27 pm and is filed under barbecue grill. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

15 Responses to “how do you cook corn on the cob on the barbecue grill without making the niblets dry?”

  1. soak the ears of corn in ice water b4 wrapping in foil.
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  2. You’re probably cooking the corn to long. It really only needs about 5 – 7 minutes.

    You may also want to consider soaking the corn in a little sugar water for 15 – 20 minutes.
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  3. Soak in water with the husk still on, leave husk on while you grill it. It comes out really good and the husk and hair come off really easy.
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  4. rub them with butter and mayo, wrap them in foil before placing them on the grill.
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  5. cookin in the husk as mentioned before, on a lower heat~
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  6. Cover them in tin foil and then let them cook works for me.
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  7. Don’t remove the husks before grilling.

    Just trim the husks and silk back a bit, then throw the ears on the grill. The husks will blacken and char, flavoring and steaming the corn inside. Test it frequently to make sure it doesn’t overcook – I usually move mine to the top rack of the grill after a few minutes. When the kernels are tender, remove the cobs to a platter and cover with foil. Let them steam for a few more minutes, then CAREFULLY strip off the husks and silk (I’ve burned myself more than once doing this! =P).
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  8. I agree with Jean…. Leave the husk on and soak in salted ice water for 1 hour or more before putting on the grill. You will know it’s done when the outter layer of husk starts to get burnt slightly.
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    I’m a corn eatting old fart ; )

  9. just wrap in foil with butter salt and pepper if desired .check for tenderness in about 15 minutes.its also good cooked in husk on grill keeps in juices also.but remember to turn repeatedly this keeps corn from burning. take care chow 4 now enjoy.
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  10. This is a favorite:

    Cut the cobs into one inch plus wheels. Put them in a large bowl and drizzle them generously with olive oil. Add italian seasonings, some salt and pepper and toss until coated.

    Pour the wheels out onto a large sheet of tin foil. Place them all in the center, evenly,. Cover with another sheet of tin foil and flod up the edges so that you create a sealed pouch. 20 minutes on the grill will make your corn tender and tasty with just a bit of caramelization and no dryness at all.
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  11. I would use plain water to soak the ears – not salted and definitely not sugar water. The sugar will burn and be yucky.
    I would help with the annual Lions Club corn roast in my home town. First peel back the husks – leaving them on and remove the silk and replace the husks as best you can. Then soak them in water for about 30 minutes to 1 hour before you roast them. The water absorbed by the husks will steam the corn. to perfection. When the husks are dry enough that they start to burn – turn the corn over to the wet side. When all side are dry and toasty – the corn will be done.

    If you want to get fancy, after soaking the corn – peel the husks back again – dry the ear off and slather on herbed butter and replace the husks – twisting tightly to seal it. You may want to add some soaked butchers twine to tie it shut.

    Herbed Butter: soften butter and add in some seasoning:
    1) lime zest and cilantro one time
    2) Old Bay
    3) lemon zest and fresh cracked pepper.
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  12. Wrap the corn in aluminum foil and turn it every couple minutes. Don’t cook the corn too long, otherwise, it will burn and get dry.
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  13. I use tinfoil and butter. Shuck the corn then apply butter and wrap in foil, I place on the warring rack and cook about 25 min. hope this helps.
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  14. Try buying white corn instead of yellow. It is sweeter and more tender. Also, soak the corn in water before grilling for about a half hour.
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  15. Aluminum foil packets is a trouble-free way to cook corn or any other vegetable you love on the grill. Lay out about an arm’s length of foil. Spray one half length with non-stick cooking spray. Place your ears of corn or other veggies on the sprayed half of the foil. Season any way as desired and toss in a couple tablespoons of butter or margarine. Fold over the other side of the foil to make a nice pouch and place on the grill. Cook using indirect heat for 20 – 40 minutes depending on what kind of vegetable you are using. The butter will melt inside and help steam everything to perfection. You will never eat boiled corn ever again! Enjoy!
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