Recipe Tips / recipes for grilling corn on the cob?

[AirOpsMgr]

Any recommendations? Using a Gas grill

I see a bunch of recipes / methods on the ol interwebz, but figured I'd see if anyone had advice.

 

[dougiemac]

We always soaked them in a sugar and salt brine over night and then put them on the grill at a medium high heat.

 

[AirOpsMgr]

We always soaked them in a sugar and salt brine over night and then put them on the grill at a medium high heat.

Gotcha, I have some sitting in water with a 3 tbsp of salt; didn't plan ahead, so they won't sit overnight. Anything inside the husks before they go on the grill? Directly on grill or on top of foil?

 

[oio]

I don't have any more gas grills, I prefer wood smoke/flavor on everything I grill.
But even so, I'd suggest coating it lightly with some good butter (the Amish stuff from Whole Foods is good) and some salt. Wrap it in foil, then grill. Poke a few holes so that some of the butter leaks out.
So much better than boiled corn (as is anything grilled by comparison)
I use the outdoor grills as much as possible, an open wood fire is awesome and I've even made omelets and pancakes on them in a steel skillet.

 

[AirOpsMgr]

This is an infrared grill, but I have a wood chip box that sits on the back portion and gives me the smoke flavor (I didn't want to pull out the full smoker today, being lazy)

 

[AirOpsMgr]

I don't have any more gas grills, I prefer wood smoke/flavor on everything I grill.
But even so, I'd suggest coating it lightly with some good butter (the Amish stuff from Whole Foods is good) and some salt. Wrap it in foil, then grill. Poke a few holes so that some of the butter leaks out.
So much better than boiled corn (as is anything grilled by comparison)
I use the outdoor grills as much as possible, an open wood fire is awesome and I've even made omelets and pancakes on them in a steel skillet.

No fancy butter in my fridge, just regular unsalted ghetto stick butter

 

[oio]

I grill often, prefer green (unbloomed) pine cones, cedar, and various hardwoods depending on temperate and amount/type of smoke required for what's going on the grill.

 

[oio]

Well, better ingredients equal better results.
You decide on what's worth spending time and money on.
I get my corn from a family friend who grows it from cultivated seeds he saves every season for the last 20 something years. Non-gmo, organic, not too sweet, you know the real corn from back in the day. The flavor is amazing. Makes random store bought sweet corn seem artificially sweetened and artificially flavored by comparison.

 

[AirOpsMgr]

Well, better ingredients equal better results.
You decide on what's worth spending time and money on.
I get my corn from a family friend who grows it from cultivated seeds he saves every season for the last 20 something years. Non-gmo, organic, not too sweet, you know the real corn from back in the day. The flavor is amazing. Makes random store bought sweet corn seem artificially sweetened and artificially flavored by comparison.

I'm not exactly a newb to corn; I grew up in Ohio surrounded by corn fields, but we always just threw them on the grill and took them off when the kernels were soft; never tried all the soaking and other stuff, so figured I'd ask

 

[AirOpsMgr]

I grill often, prefer green (unbloomed) pine cones, cedar, and various hardwoods depending on temperate and amount/type of smoke required for what's going on the grill.

I stick with mesquite, Apple and cherry, just depends what's on the grill or smoker, but usually stick with mesquite for the char box on the grill; cherry and apple take longer to penetrate the meat (based on what I've seen)

 

[freedom]

Pull the husks back and desilk. Cover in a mixture of half butter, half mayo with salt, pepper and grated Parmesan. Tie the husks back with twine or a twist of aluminum foil at the top and grill.

 

[AirOpsMgr]

Pull the husks back and desilk. Cover in a mixture of half butter, half mayo with salt, pepper and grated Parmesan. Tie the husks back with twine or a twist of aluminum foil at the top and grill.

Too late I took Dougie's and OIO's recommendations and just now pulled them off the grill; but I've never heard of adding mayo

Will keep that in mind for the next time

 

[Hayata]

Pull the husks back and desilk. Cover in a mixture of half butter, half mayo with salt, pepper and grated Parmesan. Tie the husks back with twine or a twist of aluminum foil at the top and grill.

Dang that sounds good!

 

[NWS]

Well, better ingredients equal better results.
You decide on what's worth spending time and money on.
I get my corn from a family friend who grows it from cultivated seeds he saves every season for the last 20 something years. Non-gmo, organic, not too sweet, you know the real corn from back in the day. The flavor is amazing. Makes random store bought sweet corn seem artificially sweetened and artificially flavored by comparison.

Ummm, corn is the original GMO

 

[oio]

Ummm, corn is the original GMO

You might be confusing hybrids and GMOs, unless you're specifying hybrids are GMOs

 

[Willy Leadwell]

I've always just wrapped them in tin foil with a little bit of water so they don't get dry and then butter them after I pull the husk.

 

[erkinator 2]

peel, wash,lay on foil, melt real butter to pour on cob easier,sprinkle little season salt. I stand by the grill for an hour and drink,rotating on med heat until I know the good grill burn is there. Not burned but somewhere in between.

We used to have corn BBQ parties back home in PA. would just lop off top of unpeeled corn, peel back husk and pour melted butter inside. LAy on open wood flame wrapped in burlap. Keep it soaked with water and steam them. Yum yum.

 

[George P. Burdell]

I grill often, prefer green (unbloomed) pine cones, cedar, and various hardwoods depending on temperate and amount/type of smoke required for what's going on the grill.

I've never heard of pine cones for grilling. Always stayed away from pine due to the resin. What do you like about them?

 

[turkeyrun]

Soak in cold water with husks intact.
Remove from water and lay on grill, turn 1/4 turn every 15 minutes.
Remove from grill
Remove husks and silk
Coat with large quantity of REAL butter and salt.

 

[NWS]

I like to soak the corn in water over night, cover in butter and special spices then throw that nasty shit away and grill a steak.