Well, shucks: Soaking secret to grilling best corn on cob

Grilling corn sounds like a simple proposition--but our research found dozens of variations on the cooking method for this classic summer vegetable.

For a recipe that produced corn with a distinctly grilled taste and lightly charred kernels, we grilled the corn in its husks. The grill imparted great flavor to our corn, but also made the kernels tough and dry. To avoid this, we soaked the shucked corn in salted water before grilling, which kept the kernels moist and seasoned them as well.

Grilled Corn-On-the-Cob

1/2 cup salt, plus more for serving

8 ears corn, husks and silks removed

8 tablespoons butter, softened

Ground black pepper

In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Clean and oil cooking grate. Grill corn, turning every 2 to 3 minutes, until kernels are lightly charred all over, 10 to 14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.

Makes 4 to 6 servings.

Food on 06/20/2018

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