I notice you don’t have instructions for Grilled Corn on the Cob in Husk! I thought I’d add my tips in this respect. If you just throw the corn on the grill it can easily burn before it is done. Here are a couple of tips I’ve learned that work great to grill corn!
What you will need:
- Corn on the cob with husks intact
- Butter set out to soften
- Salt, pepper, and any chopped fresh or dried herbs you want to use
- Kitchen twine or wire
Instructions for Grilled Corn on the Cob in Husk:
- First, I pull down the corn husks gently so that they remain attached at the base. Do not pull them all the way off! Remove the corn silk between the husks and corn kernels.
- Next, rinse your corn and then smear softened butter all over the kernels, the more the better in my opinion! Sprinkle the corn and butter with salt, pepper and any chopped herbs you’d like. I really like thyme but marjoram, basil and others are great too. For a Southwestern flavor you can even use some finely chopped jalapeno peppers!
- Now lift the husks back up to cover the corn flesh and ties the husks at the top and midway along the cob to hold them in place. Regular kitchen twine is fine for this but you could also use stainless steel wire.
- Now, soak your cobs in a big tub of cool tap water or the sink for at least 20 minutes.
- Finally, after soaking, lay your corn, husks, and all, on your grill and grill about 15 to 20 minutes or until the kernels are tender (you can test with a fork). Turn the corn occasionally throughout the grilling process to evenly cook.
It helps to have the grilled corn over moderate heat and to keep the lid on as much as possible. If the flame is too intense it can burn the husks very quickly. But in general, the husks help to protect the corn and prevent the delicious kernels from getting burned or dried out.
When done, simply serve and pull off the husks to reveal the buttery and tender grilled corn within!