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Grilled Corn on the Cob

From

August/September 2007

Grilled Corn on the Cob

Grilling corn sounds like a simple proposition—but our research found dozens of variations on the cooking method for this classic summer vegetable. For a grilled corn recipe that produced corn with a distinctly grilled taste and lightly charred kernels, we grilled the corn unhusked. (Tasters didn’t like the grassy flavor the corn took on when we grilled it in its husk.) The grill imparted great flavor to our grilled corn, but also made the kernels tough and dry. To avoid this, we soaked the husked corn in salted water before grilling, which kept the kernels moist and seasoned them as well.

Serves 4 to 6

If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty.

Ingredients

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