grilled corn

It’s midsummer and corn is in season, and if you’d like a treat for a midsummer feast that’s different than your boring old side dishes like rice or mashed potatoes, you should definitely give husk-grilled corn a try. This recipe was virtually unknown a couple of years ago–I’ve encountered people who react with shock when I suggested barbecuing corn on the cob–but it’s becoming much more popular these days, and it’s a snap to make, provided you do some basic preparation.

Ingredients and equipment

  • 2 ears (or however many you want) fresh corn, still in the husks
  • Butter
  • Salt
  • Fresh-ground pepper
  • Twist-ties


Start by peeling back the husks on each ear. Be careful not to tear them off or break them–you’ll need to re-wrap the corn in them. Once you have the cob exposed, strip off the corn silk as best you can. With a sharp knife, cut off about 1/2″ to 3/4″ inch of the end of the cob. You’ll need this “gap” to fasten the ties.

With a butter knife, spread butter on the kernels. Sprinkle with a little bit of salt and lots of fresh-ground pepper. Then carefully wrap the ears back in the kernels. Use the twist-ties to secure the ends of the husks shut. It’s perfectly OK if the husks don’t cover the ears completely–in fact I like it that way–but be aware that any exposed kernels will scorch.

Heat up your barbecue, medium-high heat, and throw the corn on it. Grill about 25 minutes, but you’ll need to turn and move the corn frequently, about every 5 minutes or so. The outer parts of the corn husks will blacken and perhaps even catch on fire. Don’t worry–the interior parts of the husks will still be moist enough to resist bursting into flames. Warning, though: the burnt cornhusks tend to become feathery and fly all over the place.

When done, take them off the grill, strip down and cut off the husks, and enjoy your fresh-grilled corn!

A pretty cool recipe, and perfect for a warm summer evening.