Perspectives on Grilled Corn Techniques

We've been getting some really excellent corn from Cheryl, in case you haven't noticed. Even Yours Truly, a devotee of the 'corn is for animals' School of Thought, has been moved by these sweet, succulent ears. And so I must perpetuate a perennial debate: how best to cook corn on the grill? Here are three widely-accepted methods, broadly sketched.

 

 

1. remove the silks, retain the husks, optionally add buttery condiments inside, and let the heat do the rest.
2. shuck the corn, wrap it in foil, optionally add buttery condiments inside, and let the heat do the rest
3. shuck the ear until it's 'bare nekkid,' place on the grill and let the heat do the rest.

The most obvious conclusion is that, if you want to add some type of herbed-butter during the cooking process, you'll do best with techniques 1 and 2, as these afford flame-retardant protection to the added fat.

The third method, what must seem to the 'corn must be protected from flame' cult, actually has a lot to offer. First, any buttery condiments can be added afterward, at the discretion of the end-user. Second, without any cover-up, it's probably the fastest-cooking approach. But my favorite reason for using this technique is the subtle popcorn overtones in flavor of the delicately-caramelized kernels. Careful turning and constant observation will maximize this delightful effect.

No matter how you spear it, grilled corn is a summer treat not to missed.

-Clyde Tressler