I always enjoyed corn growing up, but after meeting my wife’s family, I realized that I never had any idea what it meant to like corn! Long story short, I’ve been eating a lot more corn over the past few years…but while I’ve increased my corn intake, so too have I had to get increasingly creative!
This recipe is a second method for Grilling Corn. This time, rather than shucking the corn before grilling, we soaked the husk and essentially steamed the corn on the grill all encapsulated in the husk. In the end, it was a little closer to a traditional boiled corn textually than our other grilled corn recipe…but it also had a little bit of a smokiness to it too!
Time: 35 Minutes (20 of which is soaking time)
- Fresh Corn on the Cob
- To butter it after it comes off the grill:
- Seasonings of your choice
- A piece of bread
- Cut the very top ends off your corn to get a bunch of the smut (hairs) away. Be careful to not cut any corn off though! Then, soak your corn in a baking dish for about 10 minutes, rotate, and soak for another 10 minutes.
- Towards the end of your soak time, heat your grill!
- When your grill is hot, place the corn (in the husk) on, and rotate every 5 minutes or so until your husks become nice and brown and dry.
- Remove your corn from the grill, and carefully shuck.
- Pro tip from my wife’s side of the family for buttering your corn (and if I disappear, it’s because I have shared too much…)
- Butter a piece of white bread.
- Roll the corn around on the bread so the perfect amount of butter sticks.
- Sprinkle on your seasonings.
- Plate, devour, and enjoy!