Grilling Corn on the Cob!
When planning grilled steak meal, do you ever think, “what’s the BEST vegetable that would go with this juicy steak?” -or- “I need a side dish to off-set the big slab-o-meat sitting there waiting for the grill”. Well, I can tell you one of the BEST options is, grilling corn on the cob. That’s right, corn can easily be grilled without too much trouble. However, there are a few ways to prepare for grilling corn on the cob and here’s what I’ve found to be one of the easiest and frankly one of the ONLY ways to grill corn-on-the-cob.
Steamed corn on the grill - that’s right, you don’t have to get a 
bucket of water, boil it, drop the corn in and/or put it in the steamer on the stove. You can build your own, steamed corn package for the grill.
You’ll need:
- Sweet corn on the cob - most grocers have it now a days. But, do not shuck it at the store. Bring it home with the shucks and silk all intact.
- Aluminum foil - heavy duty is best
- Water - yep, good old tap water will do fine.
Step One
Shuck the corn, but DO NOT pull the shucks off. Leave them attached at the base. The best way is to pull each leaf back one at a time until the corn and silk are exposed. Pull all of the silk out, every string and chuck it. Leave the shucks splayed out at the base. Do each one you plan on using for this meal. We have 3 in the family, we do 3 ears.
Step Two
Prepare the number of aluminum sheets you’ll need for the number of ears you plan on grilling. Each sheet should be a couple of inches longer than the ears of corn.
Step Three
Lay the sheets next to the sink. Pour tap water over the shucked ears of corn and allow it to get the shucks good and wet. Be very liberal with the water by allowing it to pool and catch. Hold the ears vertical is best. Water will settle near the base of the corn.
Step Four
Place each wet ear of corn onto a sheet of aluminum foil. Bring each of the sides up around the corn, fold a seam at the top until the corn is tight. Twist the two ends shut and fold into the entire roll of corn.
Step Five
Place the corn packets on the grill. It’s best to put them on about 10 to 15 minutes before the steaks. The longer the better on the corn. When you place the first steaks on the grill, turn the corn a quarter turn to one side. Some water will escape and try to douse the flames, no problems. For turn times, I time it along with the steaks and just turn the corn every time I turn a steak. When the steaks are done, pull them first, then return for the corn.
Final Prep
This is the easy part, but there’s a WARNING attached. Pull the aluminum packets with the cooked corn and put them in the sink or some where in preparation to pull the hot wet shucks from the corn. Since it’s extremely hot, this is the warning. You’ll burn yourself, so use something with your hands to pull off the extremely hot wet shucks from the corn. Believe it or not a good oven mitt works well. Or, use your grilling tongs, but they’re harder and don’t give you enough grip to pull the HOT WET shucks from the corn.
Ok - If you didn’t get it, the hot wet shucks will scorch your fingers. Experience talking. Once the corn is on a plate, slather it with butter, eat and enjoy.
That’s all there is to it. Pretty easy once you get it down to a science. I’ll attest, you’ll never go back to NOT grilling corn on the cob prepared any other way. Grilled steamed sweet corn is a palate pleaser, every time.
Go grill something!
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