The only way to cook corn on the cob to me any more is in the husk. Be it on the grill, over a campfire, or in the oven… it’s the way to go. Next would be microwaving… but for goodness sake… please stop boiling corn. All the flavor is sucked right out of it into the water. Unless you’re making a creepy corn-based soup stock… quit it!
There are several methods online, but I’ve found this one to work well for our purposes…
- Soak the corn in water for a while (or even overnight) if you have the option… this prevents the husks from burning. But, I must confessed that I’ve skipped this step several times with no disastrous consequences. (Also, if you’re storing corn in the fridge, it may have the same effect.)
- Peel back the husks, don’t rip them off! Leave ’em attached at the base. Pull of the silk… we have a corn silk brush that works really well for this.
- Brush with some butter, I can’t believe it’s not butter, or even Mayo or Miracle whip. The latter two sound crazy, but it’s unhealthy and decadently awesome.
- Season with your favorite spices… I prefer fresh ground black pepper, hot shot, and some salt. The wife likes Season-All. I hear lime juice goes well with the aforementioned Mayo slathering… I guess it’s a Mexican thing?
- Gently wrap the husk back up over the corn as closely as you found it. If you’re adventurous, use one of the outer husks to tie it back together at the top. If not, use a string or make a nice foil cap.
Now the cooking part…
- The Grill: All grills are different, but this is probably my preferred method. I generally put them on at whatever heat I need to cook my “main” dish… if they’re the star of the show, I’d say a medium-high heat is in order, turn them often. You’ll get some nice grill-lines… it’s generally done once the outside layer of husks is charred & brown.
- The Oven: The main advantage to using an oven is a nice even cooking. We did these in the oven right on the cooking rack the other night at 425° for 30 minutes, just flipping once… and they were absolutely perfect.
- The Campfire: If you haven’t cooked corn on the campfire, shame on you! Get the fire going nice & hot with some nice white coals at the bottom. (They’ll be glowing orange if it’s dark out.) If you’re using a cooking grate, I’d put the corn on top around the outsides, so it wasn’t being hit by direct flame. The pre-soaking does come in handy here. If you’re not using a cooking grate… I’d wrap the re-husked corn in foil and place it on the coals under your fire ring, or just on the inside. Check it for done-ness when you’re nervous about it… ’cause you’re probably right… but be patient.
I’d love to hear how you cook corn, and what you top/pair it with!