Barbecue Corn

Corn is the most popular side dish prepared on the grill and the most popular grilled vegetable. This is probably because it is easy to do, quick, and doesn’t require you to boil gallons of water on a hot summer day. The most important reason to grill your corn, however, is because of the flavor. Grilling adds flavor to corn on the cob. Boiling removes flavor. The first step to great grilled corn is to select young, tender corn. Old, dry corn is not going to be good no matter how you cook it. Young corn is loaded with sugars that are going to caramelize on the grill giving your corn an extra sweet flavor. When selecting corn on the cob look for bright green husks, lightly yellow stalks, and the ends of the silk should be lightly brown. Some people will tell you to leave all the husks in place. This will protect the corn from the fire, but it will also trap in all the moisture, steaming the corn and preventing smoke from getting to the corn. So, remove all but a few of the layers of husks. This will keep the corn from burning, but also allow excess moisture out and smoke flavor in. Actually the husks will burn, creating smoke that can then sink into the corn. You will also want to leave the stalk intact. This will give you a good handle for later. Remove as much silk as you can, but you don’t need get it all out at this point. Once grilled, the silk will be easier to remove.  You want a medium high heat. Hold your hand about five inches from the heat source. You should be able to keep your hand there for a count of three to five. This is a good heat. Corn on the cob will take about ten minutes to grill, turning every two minutes. The husks will burn, but the kernels of corn shouldn’t.

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