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Has anyone else out there ever thought to themselves, “corn on the cob is delicious and all, but I HATE getting it in my teeth… #notworthit
If you’re shaking your head yes, then we are on the same page my friend. I love corn on the cob during the summer, but I’ve always basically avoided it because I can’t stand how it gets in my teeth. Especially when you’re over at a backyard BBQ or cookout. Silly, I know, but just not worth it to me… may be PTSD from all my years in braces!
Well with that being said, I was recently at my parents house and we decided to grill out and they had some corn on the cob to cook. So I decided to do something about this corn to make it easier to eat while also jazzing up the flavor a bit! So this is where my Grilled Street Corn recipe was born.
The answer is YES, you can grill corn in the husk. The trick is to soaking each ear of corn in some water for about 30 – 40 minutes before you stick them on the grill.
There isn’t any need to clean off your corn before throwing it on your grill unless they are just unruly big and you need to pull of some of the edges. Otherwise, the little hairs will burn off on the grill and the husk will get some char for when you peel it off.
Grilling corn on the cob:
-oil up your grill using some paper towels and some oil (I just used canola oil).
-pre-heat grill on high heat while your corn is soaking
-once your corn has soaked for 30-40 minutes in the water and the grill has pre-heated, place your corn directly on the grill
-I rotated the corn around every 5 – 6 minutes until every side of the corn got grill marks. Then you can be sure the corn has steamed perfectly inside the corn and is all ready for you, but please keep an eye on it and be your own judge. Depending on how hot your grill gets, you may need a little less time or a bit more time.
Though this is super delicious as a freshly made dish, you can certainly make this recipe ahead of time to take over to a BBQ as your side dish contribution! Either way, it’s a crowd pleaser and is a yummy way to enjoy a seasonal vegetable during summer.
Now, one final tip for you before you get poppin’ (pun intended) on your grilled street corn. This may have popped (again with the puns.. I need to stop) into your head by now, but how do you get the corn off the cob? You slice it off!
How to cut the corn off the cob:
-you will know your corn is done when it is a beautiful golden yellow like below. Uncooked corn has a more muted/ dull coloring to it.
-after you shuck the corn, cut the tip off both ends so you can easily stand the cob up and position steady
-if the corn is too hot for your fingers, use a corn holder or a fork on one side of the cob to hold it steady as you cut off the corn
-when you slice down the cob, it should slice off easily and without much resistance. If you start getting some resistance and too much white is coming off from the cob, then you’ve cut too close.
Now, you’re ready to mix up all the good stuff with your grilled corn. Hurry, because you’ll want to take advantage of the warm corn!
Once everything has been mixed up, you’re ready to serve it up and enjoy. Oh, a little tip for you- get in the front of the line and get yourself a scoop of this grilled street corn otherwise it will be gone FAST!
Your first step will be to soak the corn ears in water. Make sure they are fully submerged in water and then allow them to soak for 30 - 40 minutes.
Next, go ahead and prep your grill! First, oil up the grill where you'll be placing your corn. I used a little canola oil on a paper town and just rubbed down the grill. Then you can turn the grill on to pre-heat on high while the corn ears soak.
Once the ears of corn has soaked and your grill has heated properly, then you're ready to place the ears of corn on the grill. Rotating them around on the grill every 4-6 minutes. Once all the sides have some nice grill marks, then you're corn is done.
Pro Tip: If you're grilling other things along with the corn, I would get the corn started first.
Go ahead and shuck all the corn and if you still have the grill on, go ahead and toss the ears back on the grill to give the corn some grill marks. This part is optional though and really just requires an extra minute or two on the grill.
Then you will cut the ends off each tip of the ear of corn to make it easier for you to slice all the corn off. Then stand the cob up on one of those leveled ends and using a corn holder or fork to steady the other end, begin slicing down the cob. The corn should slice off easily and without much resistance. If you start to feel like it's tough to cut through, then you're probably cutting too close to the cob.
Once all the corn has been sliced off, place it in a bowl and mix in the butter, greek yogurt, seasonings and cheese. Stir it all together until combined.
Serving Size 1/2 cup
Servings 9
- Amount Per Serving
- Calories 175
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 20.6mg7%
- Sodium 352mg15%
- Total Carbohydrate 21.4g8%
- Dietary Fiber 2.3g10%
- Sugars 4.8g
- Protein 7.5g15%
- Vitamin A 18%
- Vitamin C 9.8%
- Calcium 13.2%
- Iron 0.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
Your first step will be to soak the corn ears in water. Make sure they are fully submerged in water and then allow them to soak for 30 - 40 minutes.
Next, go ahead and prep your grill! First, oil up the grill where you'll be placing your corn. I used a little canola oil on a paper town and just rubbed down the grill. Then you can turn the grill on to pre-heat on high while the corn ears soak.
Once the ears of corn has soaked and your grill has heated properly, then you're ready to place the ears of corn on the grill. Rotating them around on the grill every 4-6 minutes. Once all the sides have some nice grill marks, then you're corn is done.
Pro Tip: If you're grilling other things along with the corn, I would get the corn started first.
Go ahead and shuck all the corn and if you still have the grill on, go ahead and toss the ears back on the grill to give the corn some grill marks. This part is optional though and really just requires an extra minute or two on the grill.
Then you will cut the ends off each tip of the ear of corn to make it easier for you to slice all the corn off. Then stand the cob up on one of those leveled ends and using a corn holder or fork to steady the other end, begin slicing down the cob. The corn should slice off easily and without much resistance. If you start to feel like it's tough to cut through, then you're probably cutting too close to the cob.
Once all the corn has been sliced off, place it in a bowl and mix in the butter, greek yogurt, seasonings and cheese. Stir it all together until combined.