Grilled Corn on the Cob

The corn was excellent...sweet and juicy. For some of you who had trouble getting your corn done quick enough,here's a hint that applies to any food that's wrapped in foil. In this case, wrap the corn-on-the-cob with the shiny side in. This keeps the heat in and helps to cook faster. With the shiny side out, the foil is reflecting more of the heat...so longer cooking time.

This corn was delicious! I followed Wharton31 advice and soaked the corn for over an hour in water leaving the husk on. I took off the silk which was visible and threw them on the grill. After 35 minutes on high heat I husked them added buttter, salt and pepper. Yum! The tin foil method would work too but why waste it. Excellent recipe for camping thank you!

Ok, I took the super lazy method. First, I did not soak the corn in water first. Second, I did not peal back the husks or remove the silk. Here is my only big change: I took some heavy duty kitchen scissors and cut the stalk end to just about the cob. This released the largest husk pieces to discard. Then I threw them on a 300 degree grill for about 25 or 30 minutes (turning every 5 minutes or so). Man, it turned out amazing! Just added a little butter, salt and pepper and had the best corn on the cob ever! I only gave 4 stars to the original recipe. This change would make it a 5.

we soak our corn in the husks in water and beer for about 20 minutes.then cook on a hot covered grill (turning occasionally) for about 20 minutes or until you smell the hot corn.delicious and tender and juicy

Great! I made it in the oven on a rainy evening. Very tender!

Just soak the corn with husks on from anywhere from 1/2 hour to many hours. Grill over high heat, turning until the husked are mostly blackened. Take off heat and wait about 1/2 hour or so until cool enough to handle. Corn peels easily, silks come off easy, corn ready to eat as is or whatever you want to add to it.

Easy and delicious way to cook corn. After reading reviews we left the husk and silk on, just made sure there were no worms and no rot. We wrapped them in foil and grilled on a high heat. I mixed real butter with a little salt, pepper, finely chopped garlic and paprika and brushed on after shucking. Great flavor. Next time we will cook at a little lower heat but keep all the same.

Growing up, we always soaked the corn in saltwater overnight the threw it on the charcoal grill. Husks never burned, and you didnt have to add iodized salt to them. Steam cooked the corn quicker, and all you needed was butter.

Delicious and simple. We don't like corn with sugar so this recipe was perfect. I ended up removing all the husks and just used aluminum foil and it was still tasty and tender. I also soaked the corn in warm water with salt ( maybe 2 qts. Water to 1/4 c salt) to tenderize it a little. Soaked for about 2 hours.

I pumped my flame a little higher as we enjoy that char flavor on corn. I used garlic salt instead of plain salt. I'm not a fan of corn but even I loved this. New family favorite!

I don't remove the husks until it is completely cooked. Prior to placing on grill I trim with scissors, the loose husk and cut the silk end flush, then totally submerge the complete ears in water for about an hour or more. Rotating on the grill until outer husk is burnt black, which is when the internal corn is perfectly cooked. Use oven mitts to peel off very hot husks and remaining silk. Now is time to add butter and salt, mmm.

Yes, added butter and Tony Chachera, omitted black pepper. Also have used the Bold Tony's. Adds a bit of zip.

Definitely take off the foil and husk at the end for a little direct grilling.

I actually enjoyed cooking this, and that’s rare for me.

Even though I did under cook the corn, it was still a favorite on the family picnic.

This recipe is an easy way to get delicious juicy corn on the cob when you are having a barbeque.

Easy and delicious!

Delicious.

I really love the taste of summertime corn. This recipe is spot on. EXCEPT, I add a little bit of smoked paprika right after I peel the foil back. It really adds a great flavor to the ear. Oh and if you like it a bit sweeter, I like to add a drizzle of maple syrup. PERFECT.

It was delicious even though I did burn some of it. I would turn it more often and not grill it with the meat.