Soak according to directions above and drain. Peel husks to one inch above bottom and remove silk. Spread herbed or seasoned butter of choice over each ear. Rewrap with husks and secure with kitchen twine. Grill according to directions above.
Place each ear of husked corn on a 12-inch square piece of heavy-duty foil. Top with a pat of butter and a standard-size ice cube. Wrap each ear tightly and grill over hot coals 15-20 minutes.
Tips for Grilling Corn
How to buy the best corn
There are several indicators for picking a sweet, juicy ear of corn. When you’re at the grocery store or farmers market, make sure to look for a slightly damp, bright green husk that’s wrapped tightly against the corn. Pay attention to the fluff of corn silks that stick out at the top of the ear (otherwise known as the tassel). It should be light brown or gold, and should smell sweet. Finally, squeeze the ear of corn to make sure it feels plump, and like no kernels of corn are missing.
If you’re not going to be cooking the sweet corn the same day you pick it up, make sure to store it in the refrigerator or in a cooler to guarantee perfect corn on the cob each time. Keeping it cool keeps it sweet!
How to tell when the corn is done
Since the corn is done when the kernels are tender, test the corn by giving it a light squeeze with the tongs. If you can’t tell with the tongs, you can even peek at the kernels by peeling back the husk a little bit (but be careful, it might be hot!).
How to grill corn without the husk
You can grill fresh corn without the husk, but you have to be careful because the husks (or foil) aren’t there to protect it from overcooking and drying out. If you want to grill corn this way, keep it on the grill for only about 10 minutes, since it’s over direct heat, as compared to grilling 20 or 30 minutes with husks or foil.
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado Get Recipe
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
The grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan
A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia
Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada
Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
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