Weber Kettle Club Forums

I'm sure folks have different methods of grilling corn on the cob and was just wondering what different methods each of you used.
I tend to pull some of the husk off, remove all the silk, pull the remaining husk back over the cob and grill indirect. If I have the time, I will sometimes let the corn soak in a tub of Ice Cold water. I've read this makes the corn crisper???
Interested in hearing Y'all's methods. (http://images.tapatalk-cdn.com/15/06/15/9352ed1dd63d1c733914400e085371f5.jpg)


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I tear or cut the extra husk & silk so the tip is just covered a little. Throw the corn on the grill indirect til its hot, although it dont need to be, and pull the stuff off after its cooked. Floss with any silk left on the cob. You need to floss after 4-5 ears anyways.

I've done corn naked (fully husked and silk removed, no re wrapping), partially husked and silk removed, and completely wrapped up. All work. I like the corn to get a little charred so a lot of times I go naked. I also don't cook it that long. Good, fresh sweet corn doesn't need much cooking. I like it a little crisp still.

No offense to the seafood boil folks, but good summer corn boiled for hours in salty water doesn't do it for me.

Nekkid here..cook indirect till the kernels look a little shriveled, then direct to get some color. My wife is from Iowa and they don't ruin corn by salt, butter, etc.

Soaked in cold water, thrown on the grill un-shucked.  cook indirect until everything else is done.  Pull it off and the husk and silk slip right off. 
I used to wrap in tin foil after soaking, but I've found it has an earthier, more BBQ flavor without the foil.

First, the corn has to be picked and grilled within hours. That's a must do! Amazing the difference that makes in terms of sweetness. I usually peel back a few layers of husk, leaving one or two. A translucent covering will protect the kernels and allow some internal steaming to occur but will also allow some char. Butter and Old Bay is the way to go. Now I'm hungry!

Peel back the husks, remove silk, replace husks. Ice bath is a must. Not only brings out the sugar, but protects the husks. Direct, turning every few min till outside layer is chard. Can sit indirect while I finish up anything else.

(http://i1222.photobucket.com/albums/dd487/sickofcichlids/BBA709AA-E684-4F16-883A-7A22E390755C.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/BBA709AA-E684-4F16-883A-7A22E390755C.jpg.html)

Naked. Rub with olive oil and salt. Grill until kernels brighten maybe a little char. I didn't like the flavor the husks gave the corn.

Soak corn ( in husk) in cooler with ice & water 1/4  cup coarse salt & 1/4 cup sugar or more depending on how much corn you do. Direct HIGH heat , burn husk black and with layers falling off. Corn may even pop , when corn is somewhat brown it's done
( I trim both ends of ears with pruning shears prior to soaking)
Melted butter with pinch of cayenne
And or melted bacon grease

Corn is food for my food...

I have done this tho:

(http://jugglingactmama.com/wp-content/uploads/2014/02/basic+popcorn.jpg)

Jiffy pop style...

Borrowed pic btw, mine was on the 18

Naked until there is some char. Pull them off and coat with butter, then sprinkle with grated Parmesan cheese and pico de gallo powder.

Never tried this, but I've hear you can inject melted butter (or cajun butter) with a meat injector between the corn and the shucks.  Grill with shucks on.  When done, cut off one end, and the corn will shoot right out of the husk with no silks attached.

Y'all ever try this?

I did them de-silked & wrapped back up with a small strip of husk tied around the top end to keep the husks together, done "Iranian Corn" that a guy showed me one time where you grill it from the start completely shucked, then dump the light to medium charred cobs into a vat a fairly heavy salt water.....does something to it that pretty nice (kinda sweetens in a way).......


But for the last 10 or so years, just butter with various spices sprinkled & double foil wrapped.....works decent & it's all seasoned when you unroll......not a whole lot of charcoal / wood flavor, but I save that for shaved kernels to do this:

http://weberkettleclub.com/forums/bbq-food-pics/smoked-corn-and-black-bean-salsa/msg13616/#msg13616

(http://i1223.photobucket.com/albums/dd520/1buckie/End%20June%202012/EndJune2-12007.jpg)

buy corn from store.

put on grill after taking out of bag from store

remove husks after its done.

eat.

This how we roll over here
(http://i1165.photobucket.com/albums/q585/joelhogston/F8969ECB-2956-4DBB-9F4F-3ECB03562FA8_zpsxl71fjh1.jpg) (http://s1165.photobucket.com/user/joelhogston/media/F8969ECB-2956-4DBB-9F4F-3ECB03562FA8_zpsxl71fjh1.jpg.html)

Some nice flavour combos here-
Bacon wrapped corn....gotta try that
http://www.delish.com/cooking/articles/a42812/6-ways-to-top-corn/

My sister in law posted these instructions (http://www.food.com/recipe/bacon-wrapped-grilled-corn-on-the-cob-116926?soc=socialsharingfb&photo=14946) for bacon wrapped corn on FB for her next visit.

(http://pics.weberkettleclub.com/images/2015/06/16/bacon_corn.md.jpg) (http://pics.weberkettleclub.com/image/1K)

Yeah, forgot about that one......

(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Grilling%20%208-13-2014/Grilling8-13-2014030.jpg)

cobettes, rolled in chile powder, wrapped, a pat of butter on top near the end......smoked is even better than straight grilled.....

I love bacon as much as the next guy, but those look kinda awkward to eat.

Wow!!! Lots of killer styles of grilling corn. Looking forward to trying many of the above mentioned. @Hogsy, like your style and setup!!


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Another vote for grilling naked corn. I've done it both ways, but I prefer the charred taste to the steamed corn that you get with the husks on.

Quote from: Jeff H on June 17, 2015, 10:06:22 AM
Another vote for grilling naked corn. I've done it both ways, but I prefer the charred taste to the steamed corn that you get with the husks on.

You can get that char by burning off the husks.
Steam corn

Soak corn for 5 or 6 hrs in ice water.

Put on the grill in the husk direct heat until the husk turns very dark brown to black

Take off grill and remove husk

enjoy!

Quote from: TheDude on June 16, 2015, 06:56:35 AM
Peel back the husks, remove silk, replace husks. Ice bath is a must. Not only brings out the sugar, but protects the husks. Direct, turning every few min till outside layer is chard. Can sit indirect while I finish up anything else.

(http://i1222.photobucket.com/albums/dd487/sickofcichlids/BBA709AA-E684-4F16-883A-7A22E390755C.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/BBA709AA-E684-4F16-883A-7A22E390755C.jpg.html)

Yup I'll second this method.  Has worked out really well for me, and produced amazing corn every time.

Soak in tap water and grill...been doing this for years and dont need butter...but still find an excuse to drop butter every so often

late to the party...

I cut the extra off the ends, then soak em for a while.  I grill in husk over direct heat for 30ish minutes, turning a couple times.

Quote from: Hogsy on June 16, 2015, 03:30:28 PM
This how we roll over here
(http://i1165.photobucket.com/albums/q585/joelhogston/F8969ECB-2956-4DBB-9F4F-3ECB03562FA8_zpsxl71fjh1.jpg) (http://s1165.photobucket.com/user/joelhogston/media/F8969ECB-2956-4DBB-9F4F-3ECB03562FA8_zpsxl71fjh1.jpg.html)

@Hogsy Did you build that side table? Do the legs happen to fold up? Does the other side just rest on the handle?

 @jdefran yes the table folds up and clips onto the front handle, they were made by weber in the 80's/90's. Let me know if you want some more info on them

Quote from: EricD on June 16, 2015, 04:02:48 AM
Soaked in cold water, thrown on the grill un-shucked.  cook indirect until everything else is done.  Pull it off and the husk and silk slip right off. 
I used to wrap in tin foil after soaking, but I've found it has an earthier, more BBQ flavor without the foil.

This is pretty much how I do them also.
Soaked in cold water with some salt ... put on the grill closer to the fire than the meat (I do the water for extra moisture and anti-burn).
I like my corn crisp, not mushy.
I could see gettin' a little naked to get a little char going.  Maybe next time.

Quote from: 1buckie on June 16, 2015, 04:09:49 PM
Yeah, forgot about that one......

(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Grilling%20%208-13-2014/Grilling8-13-2014030.jpg)

cobettes, rolled in chile powder, wrapped, a pat of butter on top near the end......smoked is even better than straight grilled.....

I tried this yesterday.  Pharkin' awesome!!!!!  Great idea.  Definitely in the 'keep' recipes.

@EricD 

I got that from a guy named Rick, better known as Canadian Bacon, a major contributor at the Smoke Ring......he's up in Canada somewhere near MacEggs.........A killer cook, he is.....

@1buckie
Rick is a pretty smart guy! I never woulda of thought to wrap corn in bacon.  I was a bit skeptical.  But, it's bacon.  Bacon makes everything better!  I got some strange, doubtful looks from the wife and friends that were over, but all agreed, it's a great new way to amp up boring corn on the cob.
Thanks for posting!

Did you happen to roll them in mild chile powder.....that's what I used (California chile powder) & they are not hot at all when done........that, and thin enough bacon to get it to "meld" to the corn are the two things I noticed makes them come out better.....

(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Grilling%20%208-13-2014/Grilling%208-15%20to%2017-2014/Grilling8-13-2014023.jpg)

I did.  I used a store brand "Mexican Chile Powder".  I didn't roll them, I sprinkled because I was afraid of getting too much heat.  But cooked, it seems like it took the heatt out of the chile powder and gave it a really nice flavor profile.

I like to get the corn naked, then wrap it in foil with butter and salt/pepper.  Throw it on the grill for 20 minutes and enjoy.