How Do You Cook Corn On The Bbq

Alright, gather 'round, folks. I've got a tale to tell about a humble vegetable that's been the star of many a backyard bash - the mighty corn on the cob. Now, I'm not talking about that canned stuff that's been swimming in mystery juice for who knows how long. No, no, no. We're talking fresh, juicy, straight-from-the-cob goodness. And what better way to celebrate this summer staple than by throwing it on the ol' barbecue?

First Things First: The Great Corn Conundrum

Now, before we dive in, let's address the elephant in the room. Or rather, the husk in the garden. Should you shuck your corn before throwing it on the grill, or leave it in its natural armor? Well, my friends, that's a debate as old as time itself. Some say shucking it allows the corn to soak up all that delicious smoky flavor. Others argue that leaving the husk on keeps the corn moist and protects it from the inferno of the grill.

But here's the thing - they're both right. It's like choosing between chocolate and peanut butter. You can't go wrong, but you can certainly have a preference. So, I say, why not try both? You can be the corn connoisseur of your neighborhood, conducting your own little experiments. Just don't go around shouting, "Eureka! I've discovered the perfect corn-to-husk ratio!" while wearing a lab coat. People might stare.

Prepping Your Corn: The Art of Husking

Alright, let's say you've decided to shuck your corn. First, you've got to husk it like you're peeling back the layers of a mystery novel. Start at the base, where the corn meets the cob, and pull downwards. It should come off in a satisfying whoosh, like a magician revealing their trick. If it's giving you trouble, don't be afraid to use a sharp knife to cut the silk away.

Now, here's where things get a little... controversial. Some people like to soak their corn in water before grilling. They say it adds moisture and prevents the corn from drying out. But I say, if you're going to grill something, let it grill. Don't drown it first. Besides, who wants to eat a soggy cob? Not this guy.

Seasoning: The Secret Weapon

Alright, so you've got your naked corn, ready to meet the flames. But wait! Don't you dare throw it on the grill just yet. We need to talk seasoning. Now, I'm not saying you should go crazy with the spices. After all, corn is a delicate flower. But a little salt and pepper never hurt anyone. And if you're feeling fancy, a squeeze of lime juice can add a nice tang.

How To Best Bbq Corn On The Cob at Tina Lown blog

But here's a little secret - the real magic happens after the corn is cooked. That's when you bring out the big guns - butter, of course. But not just any butter. We're talking real butter. None of that margarine nonsense. Slather it on like you're painting a masterpiece. And if you're feeling extra indulgent, a sprinkle of Parmesan cheese never went astray.

Grilling: The Main Event

Alright, folks. It's time to put on your grill master hat. Preheat your grill to medium-high heat. You want those flames to be hot and ready to dance with your corn. Now, here's where things get a little tricky. You've got to balance your corn on the grill. It's like a high-wire act, but with less lycra and more corn silk.

Grill your corn for about 10-15 minutes, turning it every few minutes to get those beautiful char marks. You want your corn to be slightly charred on the outside, but still tender and juicy on the inside. If you're using a thermometer (because, let's face it, some of us are a little too into food safety), you're looking for an internal temperature of 160°F (71°C).

How to Barbecue Corn on the Cob: Perfectly Grilled Corn

Serving Up Summer Perfection

And there you have it! Your corn is cooked, your butter is melted, and your guests are waiting. It's time to serve up a slice of summer perfection. But wait! Don't forget the salt. A good sprinkle of coarse salt is the cherry on top of this sweet, smoky sundae.

Now, I won't judge you if you eat your corn straight off the cob, like a caveman. But if you're feeling a little more civilized, you can cut the kernels off and serve them in a bowl. Either way, enjoy the fruits (or rather, the vegetables) of your labor. You've earned it.

And there you have it, folks. The art of cooking corn on the barbecue. It's not rocket science, but it is darn delicious. So, fire up that grill, grab some corn, and get ready to impress your friends and family. Just don't blame me if they start calling you the Corn King (or Queen). You've been warned.