How long barbecue corn

Your step-by-step guide to cooking corn on the cob on the grill. Cooking corn on the cob on the grill gives the sweet summer vegetable a hint of smoky flavor that pairs perfectly with burgers, beans, ribs, salmon, and of course, the great outdoors.

We'll show you how to grill corn on the cob three easy ways and share favorite recipes to try. There are three delicious and deliciously easy ways to grill corn on the cob.

No matter which method you choose, always start by preheating your grill to medium heat and lightly oiling the grates. How long to grill corn on the cob depends on the grilling method you choose and how hot your grill is. In general, you grill the corn until it's perfectly tender, turning occasionally, somewhere between 10 and 15 minutes.

Always let the corn cool for a minute or two before you eat it, and offer extra butter, salt, and any of your other favorite condiments on the side. Try this recipe: Corn on the Grill. Grilling corn while it's still wrapped in the husk will help keep in moisture, resulting in a juicier ear of corn.

Whether you remove the silk before or after grilling is a matter of personal preference. To remove the silk before grilling, pull back - but don't remove - the husk, pull off the silk, and smooth the husk back up. Or, simply peel the whole darn thing after grilling. Don't be alarmed: The husk will char completely but the tender kernels inside will steam perfectly and the silk will come off cleanly. Try this recipe: Sweet Grilled Corn.

Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides.

Corn on the cob is one of the best eating pleasures of summer. Cooking up good quality sweet corn is simple and quick. Steaming fresh, even frozen ears of corn is the quickest way to cook them and also preserves more nutrients than boiling. While it used to be that three minutes of cooking was in order, that now is much too long.

Heat speeds the conversion of sugar to starch. Thus, overcooked corn not only will be mushy, it will lack its characteristic sweet taste. Bring the water to a boil over medium heat. Add the peeled corn on the cob. Cover and return to a boil. Cook for minutes. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides.

Heat speeds the conversion of sugar to starch. Rating: 5 stars. This was very good. I grilled it for about 20 minutes over medium-low heat and had tender-crisp corn as a result. The flavor was good and the sweetness or the corn came through. Next time I may add a little more spice. Read More. Most helpful critical review I'm nuts too. Rating: 3 stars. Quite honestly I liked it better spreading it on the corn after it was grilled. I tried it both ways.

When I grilled the corn with the butter mixture on it it seemed to make the corn a little "soggy". Thanks Deann.

Reviews: Most Helpful. Pam Ziegler Lutz. Rating: 4 stars. Great recipe for grilled corn - we grilled our corn the way we normally do which is in the husks. After they were done we spread the butter mixture on top until melted - YUM! I'm nuts too.