With grilling season in full swing, and some big holidays just around the corner, we wanted to bring you a tutorial on the best way to cook corn on the cob. It is a staple at our house and is a favorite of all 3 kids. We love to grill it, but have also had great success with boiling it. Since we just recently got our grill fixed, we were all ready to grill up some delicious corn and we decided to try all the different methods we have used over the years to determine which is the best way.
We came up with 2 methods on the stove as well as 3 different ways to grill them. Then, we found a suggestion of soaking the ears of corn before you grill, and we had to test it, so we did each of 3 different methods twice – once soaked in water for 30 minutes and once without. Here’s what we found:
Stovetop Method 1: Fill pot with salted water. Bring to a boil. Drop corn in, and simmer for 10 minutes.
Stovetop Method 2: Place corn in the pot. Cover with water. Boil. Cover and turn off heat. Let sit for 10 minutes.
Stovetop Results: It was an easily unanimous vote for method #2! It was by far done better, juicier and just all around the best!
Grill Method 1: Husks removed. Washed and wrapped in foil with an ice cube. Grilled for about 10 minutes.
Grill Method 2: Husks removed. Washed and sprayed with cooking spray. Grilled, turning frequently, until desired amount of kernels look toasted.
Grill Method 3: Carefully pull husks down to remove the silk, then pull the husks back up. Grilled until the green is gone on the outside layer of husks.
Grill Method 4: Husks removed. Soaked in water for 30 minutes. Wrapped in foil and grilled for about 10 minutes.
Grill Method 5: Husks removed. Soaked in water for 30 minutes. Dried off and sprayed with cooking spray. Grilled, turning frequently, until desired amount of kernels look toasted.
Grill Method 6: Carefully pull husks down to remove the silk, then pull the husks back up. Soak in water for 30 minutes. Grill until the green is gone on the outside layer of husks.
Grill Results: First of all, soaking in water made such a difference. No matter which method you use for grilling, if you have time to soak your corn for 30 minutes before grilling – do it! It made it more juicy and thus flavorful.
Straight on the grill – it had that grilled flavor, which can be a good thing. But the majority of those testing with us did not care for it.
Wrapped in foil – The corn cooked faster this way, and tasted great and also retained a lot of it’s juice. But, really it doesn’t have much of the grill flavor going on.
In the Husk – Definitely the winner. It had a bit of the grilled flavor, but the flavors were also sealed in with the husks. Of course, as already mentioned, the ones that were soaked first were better. So this would be the method I would recommend, for sure!
If you’re making corn for a lot of people you can put the corn (husks removed and washed) in a cooler. Pour boiling water over the corn and close the cooler for 30 minutes.