Why choose grilling as your favored method for cooking corn? There is something about the naked flame that sears and activates the natural sugars in corn that is undoubtedly delicious. Not to mention the nostalgic familiarity of handling a hot cob of corn, nibbling off those delicate little kernels and then seeking something that will suffice as a toothpick.
There are several ways to grill your corn over an open flame, each is extremely simple, quick and satisfying.
Just The Cob
Just the cob stripped of its husk, rubbed with a little oil, and seasoned with salt before grilling is classic, easy, and delivers every time. If you want to get a little more creative, it’s as simple as switching up your seasoning. Here are a few dry spices that I find work great for grilled corn – smoked paprika, nutritional yeast (yes, nutritional yeast), coriander, and chili powder. Bacon fat also makes a wonderful replacement for oil, just cut back on the rest of your salt additions.
In The Husk
Another way to really harness the flavor of the corn is to cook it in the husk. Simply place the corn cob, husk and all on a grill or directly on some hot coals and roast away. The husk helps keep the moisture in and this method really helps preserve the tenderness of the individual kernels.
Wrap It Up
Wrapping corn in a cedar grilling wrap also helps maintain moisture levels. Before being wrapped around the cob this aromatic sheet of cedar is briefly soaked in water. As it cooks the corn is hit form all sides with an outstanding fresh wood flavor. The corn can then be served in the cedar wood for a unique and impressive presentation.
Here are a few grilled corn recipes of mine that are definitely worth a try and come with the benefit of minimal effort.
Matt worked his first kitchen job in the country of Malta at the age of 15. He has worked as a restaurant Chef in Arizona, Maine, Spain, the UK, Oregon and finally North Idaho. Now the Executive Chef at Wildwood Grilling, he thoroughly enjoys his day job.