Add some lime juice and chili powder to the butter next time! It's incredible!

What I like to do is to open the husks, remove the silk, smear butter on the corn, recover with the husks, then put on the grill. Delicious!

now I know:)

We cook corn this way all the time, and I have to say it works WAY better when you soak the corn for a few hours first. The water soaks into the silks, under the husks. When you grill them, the wet silks provide the steam, instead of wasting the natural juices in the corn.

At corn roasts, we even hang a metal bucket on the side of the grill, filled up with melted butter. Take the corn off the grill (wearing protective gloves, of course), shuck it, hold it by the husks and dip the ear into the butter bucket. Eat while standing. Heaven.

Now that it is corn season, fresh and on sale, I've been doing this a lot. When it is my turn to cook in the Firehouse, I have been throwing them in the oven for 20 mins at 350. I think I might experiment increasing the heat and shortening the time, looking at your grill temp.
Thank you for your awesome blog. I continuously get inspired by your writing.

I have been doing this all summer. I have used the same method, except with the addition of soaking the (de-silked but still husked) corn in water for 30 minutes. I also think mine has been overcooked. I am going to try your method of cooking and resting. Thanks!

I think I'll have to grill corn this week. Its so very July 4th! You don't have to soak the corn in water?

When I grill corn on the cob, I like to shuck it, coat it in butter and wrap it in tinfoil.

When the corn is ready in the summer it's usually so hot the last thing I want to do is boil a big vat of water and further heat up my already unbearable kitchen. Thanks for a great alternative!

I've tried corn on the grill before, but didn't really like it. I'll try it again using the information you provided - like an exact temperature! Also, I think I kept it on the grill longer last time I tried it which would have dried it out.

A few comments on your recipe.

1. Although there is no "need" to soak the corn first, it helps by adding a little more moisture and floating out any remaining critters (we get field-fresh corn, which is usually teeming with wildlife). 15-30 minutes in a bucket is fine, silks up if you can arrange them so. The little extra water might help the kernels from getting burnt, as in your picture.

2. I've always done a quarter turn every five minutes, for a total of 20.

3. If you've clipped the silk to just beyond the end of the ear, when they're done and rested the silk will just peel off easily. Work from the cut end back, and it falls off.

4. If you fold the husk back and don't tear it off, you can fashion it into a handle by wrapping a paper towl around it. That might save a few seconds to butter-and-eat time, and every second counts when you're trying to pound down a half-dozen ears.

Another thing that works while grilling corn is wrapping the individual ears in foil and then putting them on the grill. It helps if you want to add flavors while cooking and it keeps the corn very moist.

Yum!! I always get confused about grilling corn...do you leave the husks on? take them off? soak them in water?...blah blah. Thanks for clearing things up! I can't wait to make some!

Now that's just not fair! Teasing me with corn. You know, they think it's for the pigs here in Paris – not for human consumption. I made a salad one time for some chef friend's with pan fried fresh corn (that I had a hard time getting) and they were surprised that it tasted good! Love grilled corn. Reminds me of India, where they rub masala spice and ghee on it after it's cooked.

I must say the corn looks great-- I've never tried grilling corn myself and will give this a shot. Some fresh cilantro butter might be good with this. Thanks, chefjp

You can also buy bushels of fresh sweet corn in season and throw it husks and all in the freezer. I put them in big paper grocery bags. Then you can grill them as you crave sweet corn on the cob anytime of the year... I've done this in the dead of winter and nothing lifts the winter greys more than a little butter dripping off your chin. I'm making this tonight! bjw

For a faster way. microwave the corn for about 5 mins. after it's shucked. Then wrap in foil with the herbed butter and place on grill. Turn every few mins to prevent burned spots. It's good if you want to add corn at the last min. as the corn takes about 15 mins to finish.

I love grilled corn. I take off the husk and rub it with olive oil and sprinkle Susie Q Tri-Tip Seasoning on it and throw it right on the corn. Absolutely delicious. I always do a few extras and cut the kernals off for a tomato and corn salad the next day.

A great way to cut off the kernels is use a bundt pan. Learned that from watching Easy Entertaining :-).

Actually, I encourage you to try the "shucked" version again - but this time, cook the corn directly on the coals themselves.

Of course, this won't work with a gas grill, and I would also avoid briquets. But I've gotten stellar results by cooking directly on wood coals (rotating every 15-20 seconds until done), then rolling the corn in brine to wash away any residual ash.

"The little extra water might help the kernels from getting burnt, as in your picture."

pfffft. a few burnt kernels makes it that much more tasty!

My brother and I had "contests" growing up, the winner was the one that correctly picked the ear with the most burnt kernels. Yum.

I like to shuck the corn, then spread melted butter on them. Then I wrap them in foil and make vertical slices (around 5 or 6) in the foil. I give a slight twist to the foil so some portion of the kernels will be exposed to the coals. Then I cook them on the grill for about 10 minutes.

The foil covers them enough to allow some steaming of the corn and the exposed kernels get the light char from the coals. YUMMY!

I've always loved the taste of grilled corn on the cob, especially with a lime and paprika butter.

I love grilled corn, In my town there is a shop that sells grilled corn, when grilling the corn they rub the butter mixed with chili sauce, It tastes really great, Sweet, salty, and spicy...

When the corn has been grilled over, they put some chopped cheddar cheese.. :)

In parking lots in West San Antonio, vendors with charcoal roasters, pull back the shucks from cooked corn when you order it, which makes a handy corn holder. Then they slather the corn with mayonnaise and sprinkle it with "parmesan" cheese in the green cylinder. It's down-home authentic; but wusses like me take it dipped in margarine with chili-limon seasoning sprinkled on. Take you pick, it's all good.

Another way to cook it, (in the husk) is in the microwave. Just pop them in the microwave on high setting. (time depends on the amount of corn you cook at a time)......half way through the cooking time, turn each ear....Delicious!!

Yes, keeping corn cobs in their husks is the way to go when grilling. I've soaked and not soaked (sometimes you're just really hungry and don't want to wait another 20 minutes!) and while there is a difference, it's not really THAT big a difference. I like to grill the corn in the husks for 20 minutes or so on high heat, but you do need to keep a close eye on it so you don't burn a side.

As for indoor corn cooking, I NEVER boil corn. I put the oven on 450 and throw the corn in its husk right on the rack. Takes about a half hour, so I put that in first and then go about making the rest of my meal. The corn always comes out great.

Ah, how I love corn on the cob!

I tried this last night and it was amazing! I chickened out and soaked my corn for an hour. Not a single kernel was burned, which was impressive, but I might try it again dry. Those charred kernels in the photo look tasty!

But charred or not charred, it was the husks that gave this stuff its amazing flavor. I may never cook corn "bald" again!

Ken's got it right. In India, grilled corn-on-the-cob is street food. It's shucked and cooked directly on coals. It cooks quickly so the kernels develop a toasty exterior with the moisture sealed in. Then you take a wedge of lemon, dip it in a mixture of salt and cayenne pepper and rub it all over. Yummy! It's easy to make it this way at home if you have a gas stove - which is the cooking fuel of choice in most middle-class homes in India. Cook it directly in the flame. I'm lucky to have a gas stove here in SF, I think I will go grill me some corn right now....

My hubby cooks with beer at every opportunity, and this is one of them. He soaks the cobs in beer for as long as possible, but 20 minutes at least. And they are always juicy and delish!

Those aren't burned kernels, they're carmelized kernels. Yummy

Looking at this post and all the comments, I think I'm going to have to go out of my way to find nice corn still in it's husks.

These days, it seems that all the supermarkets sell packaged corn without the husks, so I just tend to wrap the corn in foil with butter and freshly ground black pepper when I make it for a BBQ. I've never had any complaints, but I definitely want to try this way.

My husband and my son loved it. My son asked me to make this again tomorrow. While I was cooking my son kept asking me "is the corn ready, Mommy? It smells good." Thanks and Happy 4th of July!

Grilled corn on the cob is fantastic, but there's an easy way to replicate it indoors for those rainy anti-barbecue days. Shuck the corn and brush it with butter (not too much), place the ears on a tinfoil-covered cookie sheet or broiling pan, then place it under the broiler, turned on LOW. Wait 5 minutes, then flip the ears over. Getting them to stay flipped takes a few moments, as they're a little slippery. Broil for 5 more minutes. The kernels on the top and bottom will be brown and crispy and the ones on the sides will be golden and juicy. It's fantastic and doesn't need any other seasonings (except, of course, more butter).

If you like peanut butter, try it on the grill with one of the covered methods (husk or foil)--
Simply coat the ear with a thin layer of peanut butter and cover with foil (or recover with the
husks) and grill the prescribed time, turning a few times--don't knock it if you haven't tried it--what's not to like!!!

You could also steam corn in their husks for about 10min then brush a little butter on after it's shucked. Steaming keeps the sweetness and moisture in the corn and it feels like bursts of juices when you sink your teeth into them.

Sweet! Absolutely gorgeous!

Over here in Kyoto, we have A-M-A-Z-I-N-G food. We have corn on the cob in grocery stores, but it is old, and tough.

I was just showing some friends these photos and recipe. We have resolved to grow our own sweet corn next summer and grill accordingly.

Thanks!

K. F. PekoPeko