There is no denying that one of the best things about a barbecue is the grilled corn. Any time you grill some corn it’s pretty great, but this is how to get the best grilled corn ever.
It Starts At The Store
The first step to making amazing grilled corn is to get some fresh cobs, preferably locally sourced. The fresher the cob, the sweeter the kernels, so really it’s in your best interest to find a good local store. You still shouldn’t go picking up any old cob, though; there are some things to look out for.
To find the freshest corn, you should look for green husks that are tightly wound around the cob. If there is any dry silk around the corn, this is a sign that it’s not that fresh; equally, if the silk is too moist, it’s a sign the corn is beginning to rot.
Finally, you should feel for ripeness by running your finger along the husk to feel for rows and rows of little corns.
Get It Home And Start Cooking
There is no best way to store your fresh corn cobs; the best thing to do once you’ve bought them is fire up the grill and start cooking them. Although they are okay for up to five days when chilled with the husks left on. You’re going to want to heat up your grill to a medium-high heat and leave the husks on your corn.
Place the ears on the grill and turn occasionally. Your corn will be perfectly cooked in 16-20 minutes, and by leaving the husks on, it will absorb that amazing smokiness.
The corn won’t be too charred using this method, so if it’s grill marks you’re looking for, loosen up the husk slightly before placing the cobs on the grill. Now all you have to decide is how to dress your corn, and you can tuck in.