Grilled Corn on the Cob is one of life’s great pleasures. Grilling corn allows the true nature and flavor of the grain to reach its full potential. Like most grilled foods, it satisfies on a deep, primitive level. It harkens back to the days of Hunter-Gatherers, open fires, and Saber-Toothed Tigers.
Of course, corn in its present form did not exist in the Neolithic world. Corn, or maize, as it is properly known in the rest of the world, was a grass with small seeds enclosed in a hard bivalve pod. It was indigenous to Latin America. Around 12,000 B.C., an enterprising early Homo Sapiens decided to try cooking some of this grass to eat and discovered that the kernels ‘popped,’ became much larger, and were delicious. Another savvy person (probably a much more practical female) figured out that the plants could be transplanted closer to home, making the harvest much safer (remember those big cats). They also had the added bonus of being able to modify the plant through selective breeding. As a result, the kernels and cobs became bigger, sweeter, and softer, and humans learned to cook them in many different ways.
The earliest evidence of domesticated corn has been found in the Lowlands of the Balsas River Valley in South-Central Mexico, carbon-dated to around 8200 BC. By 1500 BC, corn had reached its recognizable form and quickly spread through Pre-Columbian North America, Mesoamerica, South America, and the Caribbean. It was a major staple food for all the cultures present in the Americas. Corn was transplanted and cultivated by Native Americans as far north as southeastern Canada, forever changing the landscape as they cleared huge tracts of forest to make room for their crops. For Europeans, the history of corn begins in 1492 when Christopher Columbus (born Salvador Fernandes Zarco, a Jewish mariner from Tomo, Portugal — how he became Christopher Columbus is another story, possibly for future publication) obtained some from the Native Americans in Cuba and brought it back to Europe. It spread through the rest of the world like wildfire.
Preparing Corn on the Cob for Grilling
For our purposes, an ear of corn has four main parts: the cob, the kernels, the silk, and the husk. The cob is the hard base that the kernels are attached to. The kernels are the actual grains that are consumed. The silk is the fine, hair-like filaments that lie between the kernels. The husk is the fibrous, multi-leaved bundle of sheaths folded around the outside of the ‘ear.’ There are several types of corn available, but for grilling, only one matters: sweet corn. There are other sub-varieties, such as super-sweet and enhanced super-sweet, but they are just genetic variations on sweet corn. There are too many subspecies to list here, but all work for grilling, so use your favorite variety. Mine is Snowbell white corn. Whatever type you use, it needs to be as fresh as possible, preferably picked within minutes from your own garden. The sugars in the corn begin to turn to starch as soon as the corn is picked, and within hours, an ear can lose as much as 50% of its sugar content. You can grill frozen corn on the cob, but it’s a very poor substitute. However, it’s better than no grilled corn at all.
There are two ways to grill corn on the cob: in its husk (my favorite way) or wrapped in foil. Each method has its advantages and drawbacks. When grilled in the husk, the corn retains all of its natural flavor, but it’s difficult to add any extra flavorings (not that it needs it) because they’ll drip out from between the leaves of the husks. Foil-wrapped corn may lose a small amount of character, but the foil seals in all the juices and flavors and allows for additional ingredients like olive oil, butter, and spices. Everyone has their favorite method, and both ways result in absolutely delectable grilled corn.
The secret to outstanding grilled corn, like most things, lies in how the corn is handled before cooking. Start by firing up the grill and letting it get hot. You want the fire only on one side of the grill so you can move the ears over to indirect heat after searing. While the coals are heating, prepare the ears. Peel off some of the outer layers of husk, leaving the last layer on for protection. Then soak the ears of corn in cold water, husks and all, for at least 15 minutes. This plumps the kernels and keeps them from drying out. Make sure the cobs are completely covered with water. After soaking, peel back the last layers of husk, leaving them attached at the bottom of the cob if you plan to roast them in the husks. Otherwise, take them off and discard them—or do what I do, dry them and use them to make tamales later. Now, peel the silk filament from between the kernels. Rinse the ears under cold water to remove any remaining silk, and pull the husks back over the corn (if you are roasting them this way). Now, they are ready to grill.
You can add a small bit of spice to the ears before cooking if desired, such as a little garlic, onion, oregano, butter, or olive oil. But do not add anything with salt in it, as this will make the kernels shrivel and dry out. Salt can be added after cooking. If grilling in the husk, pull the leaves back over the ears and secure them at the top with a piece of cooking twine or a strip of husk. Otherwise, wrap the ears tightly in foil.
Place the ears directly over the heat and turn them every few minutes to keep them from getting too charred on one side. After around 7 minutes, or a few turns, place the ears on the indirect heating side of the grill, or on the top shelf, and close the lid. Continue cooking for around 15 more minutes. If grilling in the husk, the corn is done when the husk picks up dark silhouettes of the kernels and begins to pull away from the ear at the tip. For foil grilling, simply time it. You can check the ears for doneness: if they are still very firm, wrap them back up and throw them back in for a few minutes. Do not overcook them; it is much better to undercook than overcook. If the ears flex easily when you pick them up, you’ve gone too far, and the corn will be mushy.
Use oven mitts to remove the corn. All that’s left is to peel the husks or foil and serve with lots of butter, margarine, and good cheer.
That’s really all there is to know about how to grill corn-on-the-cob to perfection. If you’ve never tried it, you’re really missing out.
