Grilled Corn on the Cob Recipes

[readyin07]

Anybody? Still in husk or shucked?

[1confused1]

I shuck them and then put butter, salt and pepper on them and then wrap it in foil.

[dragon's breath]

I've tried several ways, but now just shucking them and throwing them on the grill (the upper rack, if there is one) is my favorite way to do it. I like them right when they start to get a couple black spots.

[lilibet]

We've done husk on, husk off, and wrapped in foil with some butter. My favorite is shucking them and putting them straight on the rack. If there's an upper rack we throw them on the main rack for a couple minutes and then move them up to the top rack to stay warm. I'm with dragon's, I like when they've got a few charred spots.

[compassrose]

We leave them husked and soak them in water first.
We serve with cilantro- or jalapeno-lime butter.

[pagas]

Apr 19, 2015 14:07:55 GMT -5 @cse1960 said:

I soak unshucked ears for 10 minutes in cold water, then put on the grill still in their husks, for about 10-15 min.

this

[sawyerthedestroyer]

I just shuck and chuck them on the grill until they get a few black spots. Grilling seems to bring out the sweetness and I like the contrast between the yellow and black kernels.

[stellas]

Shucked. Smear thoroughly with butter, sprinkle with s&p. Wrap tightly in foil and grill.

[Jalapeñomel]

Soak, grill in husk with Tony Charcaries and butter.

Or I use a lime squirter thing, so lime and salt and butter

[flutermed]

Shucked grilled and slathered in mayo, cayenne, lime juice and queso fresco. So so good. But not everyday corn.