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The Kitchn: For perfect grilled corn, stick to a smart but simple method

By Meghan Splawn on

TheKitchn.com

It's summer! That means that not only is your grill hot, but corn is also finally juicy and sweet. The two need to meet. While I'd like to tell you it's as simple as throwing the cobs on the hot grill and letting the two mingle, there is some work that must be done to get the corn and its husk ready for the grill.

Grilling corn seems like a basic enough task, yet most grillers cannot agree on the best method. Here we break down why we don't soak the husk, and how removing some of the husk helps the corn cook and later peel off. We also share a tiny trick for getting some nice blackening on the kernels if you're into that smoky, charred flavor.

The best corn for grilling

For grilled corn, you want the freshest corn possible. Ideally it's corn that's at peak season and picked as close to grilling as possible. The color of the kernels matters little, but you want ears that smell sweet, are firm when pressed, and free of blackened tassels; that's ideal. Otherwise, just pick up what works for you.

What about soaking or brining the corn?

 

Brining or soaking the ears in water before grilling is thought to season and also plump the corn. There are two problems with those theories, though: In order to take on any salt from the brine, ears would have to soak for several days, at which point you're losing valuable sweetness as the ears age. Secondly, if you're buying fresh, juicy corn, you cannot make it any juicier. While soaking may benefit older or off-season ears, it has no added value for fresh summer corn.

Remove some of the husk for easy grilling

Yes, you can throw the whole corn cob, husks and all, directly on the grill. Some people swear by this technique, but sometimes the husk catches fire and burns the corn's tips. Instead, mindfully trim the stalk's tassels and peel back a few layers of the husk so the grill can get to work faster on the corn.

Leaving some of the husk intact prevents the corn from drying out on the grill and effectively steams the corn. It also makes peeling and getting rid of the silk easier.

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