A barbecue expert explains how to perfectly grill an ear of corn.
Scott Thomas, who writes on the blog The Grillin' Fools, argues that if you're already grilling meat, you might as well grill some corn on the cob.
“If not [soaked], the husks will dry out while cooking and almost certainly catch on fire. Dried corn husks burn hot and fast; large flames that burn out quickly, but could be very dangerous.”
There are many ways to cook corn on the cob: boiled, steamed, microwaved, or baked. However, if the main dish is already being grilled, it makes sense to grill a few ears of corn as well. According to Scott Thomas, "There are two ways to grill corn: leave it on the husk or grill it without."
If roasting corn with the husks, Thomas advises soaking them for at least an hour, because dry husks burn with intense and dangerous flames. He also recommends cutting off the strings that stick out from the top, as these remain flammable even when wet. Thomas roasted corn with the husks for years, but now he's against it because removing them while they're hot is very cumbersome, so he prefers to remove them before cooking.
The key is indirect or two-zone cooking: hot coals on one side of the grill and a cool side with no direct heat. According to Thomas, the hot zone should be between 150 and 175 degrees Celsius, and the corn is placed directly over the coals or burner. If the heat is more intense, it's best to move the ears of corn to the side.
The only thing you need to do is get them slightly browned. "Brown the kernels lightly and rotate the cob a few degrees so it browns even more. Rotate, brown, rotate, brown," Thomas explains. Once they're all browned, move them to indirect heat to keep them warm without burning. With the husk on, the technique is the same: brown the outside and then slide each ear of corn to one side of the grill, away from direct heat.
Thomas advises against seasoning or greasing corn before cooking: "Any oil or butter will drip directly onto the fire and ignite instantly." Salt and pepper also don't adhere well without a binder like butter or oil, so it's best to add them after removing the corn from the heat.
