How To Cook Corn On The Barbeque

Ever wondered how to turn those humble, golden ears of corn into a smoky, sweet symphony on your grill? You're in the right place, my friend. Today, we're going to dive into the fun world of barbecue corn, because who doesn't love a good story (and a good meal)?

Why Barbecue Corn, You Ask?

Well, imagine this: you're at a summer BBQ, the sun's shining, laughter's in the air, and suddenly, you get a whiff of that sweet, smoky corn. It's like a party in your mouth, and everyone's invited. It's not just about the taste, though. There's something magical about cooking on an open flame, don't you think?

Let's Get Started!

First things first, you'll need some fresh corn on the cob. You want that vibrant, green husk and those plump, golden kernels. If you're lucky enough to have it straight from the farm, even better!

Now, here's where things get interesting. You've got two schools of thought here: leave the husk on or take it off. Both have their merits, so let's explore.

Husk On or Husk Off?

Leaving the husk on is like giving your corn a little jacket. It protects the corn from direct heat, keeping it moist and preventing it from burning. Plus, it's like a built-in handle, making it easier to pick up and turn. But, it can make the corn a bit harder to eat once it's done.

On the other hand, taking the husk off gives your corn a nice, even char. It's like a crispy, golden sun-kissed tan for your corn. But, it can make the corn a bit drier and more prone to burning if you're not careful.

Grilled Corn on the Cob Cooking Over Open Flame on Barbecue Grill in

So, which do you choose? The answer is simple: it's up to you! Both have their charms, and both are delicious in their own way. It's all about what you're in the mood for.

Now, Let's Cook!

Alright, let's say you've decided to leave the husk on. First, soak those bad boys in water for about 15 minutes. This helps to steam the corn while it cooks, keeping it nice and moist.

Next, heat up your grill to medium-high heat. You want those flames licking at the corn, not engulfing it. Remember, we're going for smoky, not cremated.

How to Barbecue Corn on the Cob: Perfectly Grilled Corn

Place your corn on the grill, turning it every few minutes. You're looking for those beautiful, golden grill marks. It should take about 15-20 minutes in total.

If you've decided to husk your corn, it's a bit simpler. Just brush it with a bit of oil to keep it from sticking, then grill it directly on the grates. Keep an eye on it, turning it every few minutes, until it's got those lovely char marks and is tender.

And There You Have It!

Your smoky, sweet, barbecue corn is ready to rock your taste buds. Slather it in butter, sprinkle it with salt and pepper, or get fancy with some herbs or spices. The world's your oyster (or corn, in this case).

So, go forth, grill master. Let the sweet symphony of barbecue corn fill the air at your next BBQ. And remember, there's no wrong way to enjoy a good ear of corn. Happy grilling!