If you’re looking for a delightful way to bring out the natural sweetness and smoky flavor of fresh corn, this Grilled Corn in the Husk Recipe is a must-try. Grilling corn while keeping it wrapped in its husk locks in moisture, steams the kernels gently, and adds a faint but irresistible char that amplifies every bite. It’s hands-down one of the simplest yet most rewarding recipes that transforms humble corn into a juicy, tender, and flavorful treat perfect for any summer cookout or weeknight dinner.
Ingredients You’ll Need
What’s beautiful about this Grilled Corn in the Husk Recipe is its minimalism. Just a few key ingredients, each playing a crucial role, make the magic happen. Fresh, sweet corn is the star, and the husks serve as nature’s foil to preserve that juicy tenderness while hinting at smoky char.
- 4 ears of sweet corn: Choose fresh corn with bright green, moist husks and silky tassels for the best flavor and texture.
How to Make Grilled Corn in the Husk Recipe
Step 1: Preheat Your Grill
Get your grill nice and hot, aiming for a high heat around 400 degrees Fahrenheit. If you have a thermometer, cranking it to 600 is even better for that perfect char. A hot grill is essential to cook the corn quickly and evenly, getting that rich smoky flavor while locking in moisture.
Step 2: Place Corn on the Grill
Put the ears of corn on the grill right in their husks. This keeps them protected from direct flame while allowing the inside to steam gently. Grill for 15 minutes total, turning once halfway through to ensure every side gets beautifully kissed by the grill flames.
Step 3: Remove and Cool
Once the husks are charred and the smell of sweet corn fills the air, it’s time to remove the ears. Place them on a cutting board and let them cool for about 10 minutes. This cooling step helps the kernels firm up just a bit and makes them easier to handle when you peel back the husk.
Step 4: Peel Away the Husk and Silk
Pull the top of the husk down gently; the silk inside should come away easily as you peel. Discard the husks and silk, revealing the juicy, tender corn that’s now infused with a delicate smoky flavor from the grill.
Step 5: Serve and Enjoy
Serve your grilled corn straight on the cob, perhaps with a little butter or seasoning, or cut the kernels off to add to salads, salsas, or wraps. This recipe’s versatility means you can enjoy it in so many ways!
How to Serve Grilled Corn in the Husk Recipe
Garnishes
The simplest garnishes can totally elevate grilled corn. A classic slather of butter, a sprinkle of flaky sea salt, or a dusting of chili powder really wakes up those natural flavors. Fresh herbs like cilantro or parsley add a lovely freshness, and a squeeze of lime juice can bring a bright zing that pairs perfectly with the smoky kernels.
Side Dishes
Grilled corn is a champion side dish for countless meals. It pairs wonderfully with grilled meats like steak, chicken, or fish. For a lighter meal, serve it alongside fresh summer salads, roasted veggies, or a bowl of creamy coleslaw. Its sweetness and smoky crunch balance savory, spicy, and tangy flavors beautifully.
Creative Ways to Present
Want to impress your guests? Serve the corn whole with a selection of flavored butters like garlic herb or chipotle mayo, letting everyone customize their cob. Alternatively, cut the kernels off and toss them in a corn salad with black beans, avocado, tomato, and a zesty dressing for a vibrant side. You can even mix the kernels into tacos or grain bowls for a playful twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (unlikely, but possible!), cool the corn completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Stored in the refrigerator, grilled corn will stay delicious for up to 3 days, making it an excellent option for quick snacks the next day.
Freezing
For longer storage, consider freezing the corn. Shuck the ears and cut the kernels off the cob, then spread them on a baking sheet to freeze individually before transferring them to a freezer-safe bag. Frozen grilled corn kernels retain much of their flavor and texture for up to 6 months. This way, you can enjoy summer’s bounty all year round with minimal effort.
Reheating
To reheat grilled corn, gently warm it in the microwave or on a hot skillet with a pat of butter to bring back that roasted flavor and juicy texture. Avoid overheating, as it can dry out the kernels. For a real flavor boost, a quick pop back on the grill for a minute or two works wonders too.
FAQs
Can I use frozen corn for this recipe?
Fresh corn in the husk is key for this recipe because the husk traps steam as it grills, creating that perfect tenderness and smoky flavor. Frozen corn lacks the husk and moisture, so it won’t have the same effect. For best results, always opt for fresh ears of corn.
Do I need to soak the corn before grilling?
Unlike some recipes, soaking the corn in water is not necessary here. The husks naturally hold moisture and help steam the kernels as they grill, keeping them juicy without extra prep.
How do I tell when the corn is done?
The corn is ready when the husks are charred in places, and you can smell that intoxicating grilled aroma. The kernels inside should be tender and juicy. Grill time is about 15 minutes total, turning halfway through, but keep an eye on it as heat levels may vary.
Can I add seasoning before grilling?
Since the husk protects the corn during the grilling process, seasoning beforehand won’t penetrate well. It’s best to season the corn after peeling, allowing butter, salt, spices, or herbs to coat the tender, smoky kernels evenly.
Is this recipe safe for charcoal grills and gas grills?
Absolutely! This technique works beautifully on both charcoal and gas grills. Just make sure your grill is preheated to a high temperature, and keep turning the corn regularly so it char-grills evenly without burning.
Final Thoughts
This Grilled Corn in the Husk Recipe really brings out the best in fresh corn with minimal fuss and maximum flavor. The tenderness, subtle smokiness, and juicy sweetness you get from grilling corn in its natural wrapping is simply unbeatable. Whether for a casual family dinner or a lively backyard gathering, this recipe never fails to impress. Give it a try soon — your taste buds will thank you!
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Grilled Corn in the Husk Recipe
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This easy recipe showcases fresh sweet corn grilled right in the husk for a smoky, juicy flavor. Grilling the corn in its husk locks in moisture and imparts a subtle charred taste perfect for summer cookouts or quick weeknight meals.
Ingredients
Ingredients
- 4 ears of sweet corn, with husks intact
Instructions
- Preheat the grill: Heat your grill to high heat, at least 400°F (204°C), ideally up to 600°F (316°C), ensuring it is hot enough to cook the corn evenly and impart a nice char.
- Grill the corn: Place the corn ears with the husks still on directly on the grill grates. Cook for 15 minutes total, turning the corn once halfway through to ensure even grilling and char marks on all sides.
- Remove and cool: Take the corn off the grill when the husks are nicely charred. Transfer them to a cutting board and let them cool for about 10 minutes to make handling easier.
- Husk and clean: Pull back the top of the husks, which should peel away easily along with the silk inside. Discard both the husks and silk to reveal your perfectly grilled corn.
- Serve: Enjoy the corn directly on the cob, or slice the kernels off to add into salads or other dishes as a flavorful grilled vegetable.
Notes
- For extra flavor, soak the corn in water for 15 minutes before grilling to prevent the husks from burning too quickly.
- You can brush the corn with butter or your favorite seasoning after grilling for added richness.
- Grilling times may vary depending on your grill’s heat; adjust accordingly.
- Wear gloves or use tongs when handling hot corn to avoid burns.
- Try serving with a sprinkle of chili powder and lime for a Mexican-inspired twist.
