Ingredients

- Fresh Corn on the Cob (6-8 ears, in husks): The quality of your corn is paramount for this recipe. Seek out the freshest, sweetest corn you can find. Look for ears that have bright green, tightly wrapped husks that are slightly damp to the touch. Avoid corn with dry, browning husks or husks that are starting to pull away from the cob. Feel the ears gently through the husks – they should feel plump and full, with kernels that are well-developed. If possible, purchase your corn the same day you plan to grill it for the best flavor and sweetness. Different varieties of corn will have slightly different levels of sweetness and texture. Sweet corn varieties are ideal for grilling and will deliver that classic summer corn flavor. You can usually find white, yellow, or bi-color (a mix of white and yellow kernels) sweet corn. All will work beautifully for this recipe. The number of ears you need will depend on how many people you are serving. Plan for at least one ear per person, and perhaps a few extras, as grilled corn is always a crowd-pleaser.

- Water (for soaking husks): Soaking the corn husks in water is a critical step in grilling corn in husk. The water-soaked husks act as a protective barrier, preventing the corn kernels from drying out or burning on the grill. As the corn grills, the water trapped in the husks steams the corn from the inside, resulting in perfectly cooked, juicy, and tender kernels. Plain tap water is perfectly fine for soaking the husks. You’ll need enough water to fully submerge the ears of corn.

- Butter (optional, for serving): While grilled corn in husk is delicious on its own, a pat of butter adds richness and enhances the natural sweetness of the corn. Use unsalted or salted butter, depending on your preference. Salted butter will add a touch of savory flavor, while unsalted butter will allow the pure corn flavor to shine through. Consider using high-quality butter for the best flavor. You can also experiment with flavored butters, such as herb butter (with chopped parsley, chives, or thyme), garlic butter (with minced garlic and parsley), or chili-lime butter (with lime zest, lime juice, and chili powder) to add extra layers of flavor to your grilled corn.

- Salt and Pepper (optional, for serving): A sprinkle of salt and freshly ground black pepper is a classic and simple way to season grilled corn. Salt enhances the sweetness of the corn and balances the flavors. Freshly ground black pepper adds a subtle warmth and depth. Use sea salt, kosher salt, or regular table salt. Freshly cracked black pepper is always preferred for its brighter flavor, but pre-ground black pepper will also work. Season to taste, and remember that you can always add more seasoning after grilling.

- Optional Toppings (for serving, variety of choices): The beauty of grilled corn in husk is its versatility. While butter, salt, and pepper are classic toppings, you can get creative and add a variety of other flavors to customize your grilled corn. Consider these delicious options:
  - - Lime wedges: A squeeze of fresh lime juice adds a bright, citrusy tang that complements the sweetness of the corn.
  - - Chili powder or paprika: A sprinkle of chili powder or smoked paprika adds a smoky, slightly spicy kick.
  - - Cotija cheese or crumbled feta: Salty, crumbly cheeses like Cotija or feta add a savory and salty dimension.
  - - Fresh herbs (cilantro, parsley, chives): Chopped fresh herbs add freshness and aroma. Cilantro is a classic pairing with corn, but parsley or chives also work well.
  - - Mayonnaise and chili-lime seasoning (Mexican Street Corn style): For a richer, creamier, and spicier corn, try brushing grilled corn with mayonnaise, then sprinkling with chili powder, lime juice, and Cotija cheese, inspired by Mexican Street Corn (Elote).
  - - Parmesan cheese: Grated Parmesan cheese adds a salty, nutty, and savory flavor.
  - - Hot sauce: A dash of your favorite hot sauce adds heat and complexity.
  - - Garlic butter: Brush grilled corn with garlic butter for extra richness and garlicky flavor.

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Instructions

Step 1: Soak the Corn in Husks

This is the most crucial step for grilling corn in husk. Fill a large bowl or sink with cold water. Submerge the ears of corn, husks and all, in the water. Make sure the corn is fully submerged. You can weigh them down with a plate or a heavy bowl if needed to keep them under the water. Soak the corn for at least 30 minutes, and up to 2 hours. Soaking ensures that the husks become saturated with water, which will prevent them from burning on the grill and create steam to cook the corn from the inside. The longer you soak, the more moisture the husks will retain, resulting in even juicier corn.

Step 2: Prepare the Grill

Preheat your grill to medium heat. For a gas grill, this means setting the burners to medium. For a charcoal grill, wait until the coals are glowing and covered with a light layer of ash, indicating medium heat. Medium heat is ideal for grilling corn in husk because it cooks the corn through without burning the husks too quickly. If the grill is too hot, the husks may char on the outside before the corn is cooked through.

Step 3: Grill the Corn

Remove the soaked corn from the water, shaking off any excess water. You do not need to dry the husks completely. Place the ears of corn directly on the grill grates. Close the grill lid and grill for 20-25 minutes, turning the corn occasionally every 5-7 minutes to ensure even cooking on all sides. Grilling time may vary slightly depending on the heat of your grill and the size of the corn ears. You’ll know the corn is done when the husks are lightly charred and fragrant, and the kernels are tender when pierced with a fork through the husk.

Step 4: Check for Doneness (Optional)

If you want to check for doneness more precisely, you can carefully peel back a small section of the husk from one ear of corn. Use tongs to hold the corn and carefully peel back the husk, being mindful of the steam escaping. Pierce a kernel with a fork. If it is tender and milky, the corn is done. If it is still firm, close the husk back up and continue grilling for a few more minutes.

Step 5: Remove from Grill and Let Rest

Once the corn is grilled to your liking, remove it from the grill using tongs and place it on a platter or cutting board. Let the corn rest for a few minutes before handling. This resting period allows the steam to finish cooking the corn and makes it easier to handle.

Step 6: Peel Back Husks and Serve

Carefully peel back the husks from each ear of corn. Be mindful of the steam as you peel back the husks, as it can be hot. You can either remove the husks completely or peel them back and use them as a natural handle for eating the corn. Brush the hot corn with butter (if using), and season with salt and pepper to taste (if using). Serve immediately and enjoy! Offer a variety of optional toppings alongside for guests to customize their grilled corn.

Nutrition

Serving Size: one normal portion
Calories: 100-130
Sugar: 6-8g
Fat: 1-2g
Carbohydrates: 25-30g
Fiber: 3-4g
Protein: 3-4g