Grilling Sweet Corn

If you've never cooked corn on the cob on the grill, you don't know what you're missing. Get started by watching this video demonstration, which shows you one of the numerous methods for grilling sweet corn. This grilling method is so easy; yet it produces excellent results, giving corn on the cob a distinctive flavor that only grilling can provide. You can also refer to the article, "Grilling Sweet Corn," which illustrates this method (as well as several others) for grilling corn on the cob.

Transcript:

There's nothing quite like outdoor grilling, and I love to grill a variety of foods on my outdoor grill. Hi, I'm chef Jason Hill, and today we're grilling corn-on-the-cob, so let's get started on this easy method.

I have four corn-on-the-cobs here that I've washed; and now I just take a stick of butter, and I just go like this and rub a little bit of butter on each one. Next, I grab four sheets of foil, take each corn, season each one with a little bit of salt and pepper; I roll it up, and a little twist on the ends.

As always, I have my grill preheated on high. I'm going to put these on the top shelf, and then I'm going to cover the grill again; then we'll check in about ten minutes. And, you're going to want to listen for a sizzle when you check them. All right!

After about ten minutes, I can hear the corn starting to sizzle, so I know it's time to turn them, and they're going to go about another five minutes. Just turn them once over, and then close your lid back up. It's about four hundred degrees in there right now.

I've had the corn on the grill for about twenty minutes now. It's starting to make a sizzle, popping noise, so it's ready.

The reason I like this method using the foil, because right now, this is going to stay warm for a good twenty to thirty minutes, which gives me time to go cook whatever else I need to cook off on the grill, and then everything will come together at the same time. Now, let me show you the finished product here. Oh, yeah, look at that!

Corn-on-the-cob is one of those all-American favorites. I hope you enjoy this recipe. Thanks for tuning in.

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