In episode 78 of the Grill Like A Mother podcast, host Taryn Solie teaches you how to grill corn on the cob without the husk. You’ll hear step-by-step instructions as well as suggested toppings and side dishes to complement the corn. Whether you’re hosting a summer cookout or seeking a simple and flavorful side dish, this episode will show you how easy it is to grill corn like a pro.
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Grilled Corn on the Cob without Husk
- Grilled Shrimp Avocado Salad with Corn
- Corn Tomato Avocado Salad
- Grilled Hamburgers
- Grilled Flank Steak
- Grilled Pork Tenderloin
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Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about all things grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration.
As I record this, summer is in full swing in the Pacific Northwest and today’s recipe is a true summer cookout staple – I’m talking about grilled corn on the cob.
There are a couple of different ways you can grill corn on the cob – directly in the husk, without the husk but in some foil, or without the husk and straight on the grill. I prefer the last method as it’s quick to do and gives you great char marks on your corn kernels. That’s the method I’ll be going over today. A bonus to doing it this way is if you buy the corn on the cob that’s already shucked at the grocery store your prep time is essentially cut to zero.
For this recipe all you need is white or yellow corn, which are the most common types at the grocery stores. I usually grill 4 ears since my family has four people, but you can do as many or as few as you like. If you want to serve it with some toppings I will sometimes use salted butter or even add a dash of smoked paprika or some chopped herbs on top. But really grilled corn is great on its own.
So let’s get right into the recipe!
First you want to preheat your grill to a medium heat, around 400 degrees F. If your ears of corn aren’t shucked, you’ll need to do that. Shucking corn means removing the husk and the silk, which are the shiny little strings between the cob and the husk, from each corn cob. If the stem is still attached, snap it off the end of the corn using your hands, or cut it off if you can’t snap it, and it throw away. Rinse the corn cob with water and dry it off with a towel.
Once the grill is up to temperature, place the corn directly on the grill grates with a pair of tongs and close the lid. Cook the cobs for 4 minutes.
After the 4 minutes are up, open the lid and rotate each corn cob one-quarter turn, then close the lid and cook another 4 minutes. You’ll do this another two times until all sides of the corn cobs have been face down on the grill grates and the corn kernels are starting to blacken a bit.
Once the corn cobs have been cooking for 16 minutes and have been fully rotated, remove them from the grill and serve immediately. There is no temperature that the corn should be at – it’s just however warm and charred you want it to be, then it’s done. You can either serve the corn plain or with whatever toppings you like!
See, isn’t that super easy?
Grilled corn on the cob is perfect for big summer get togethers because there’s so little to do to grill it and it’s great eaten plain. Plus it’s usually a crowd favorite.
We like to eat grilled corn with just about any type of grilled meat – burgers, hot dogs, flank steak, pork tenderloin, you name it, we’ve probably served it with corn on the cob. I also really like grilled corn in salads – I’ve got a grilled shrimp salad that has grilled corn in it, as well as a corn, tomato, avocado side salad that is great with grilled corn.
I’ll include a link to the full printable recipe for this grilled corn on the cob, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.