I brush the corn with butter, then sprinkle it with a spicy dry rub halfway through grilling to intensify the flavor. This is more geared toward grilling without the husks rather than the simpler grilling with the husks on.
For many, this is simply known as “corn-on-the-cob season” as fall has arrived in the Northern Hemisphere at the time I’m writing this.
One of life’s greatest culinary pleasures is eating fresh corn; there’s nothing quite like biting into the butter-covered, crunchy, sweet kernels!
Boiling corn is the most popular method of preparation; in fact, the “corn boil” is a long-standing custom in North America.
But since we all enjoy grilling here, we’d much rather throw our food on the grill whenever we have the chance than wait for a pot of water to boil.
Of course, roasting corn in pits for millennia prior to the arrival of the Europeans was a common practice among the native Americans in the Americas.
Similar to how Pacific Islanders wrap meat in palm fronds and banana leaves to cook in closed pit barbecues, the husk of the corn creates a natural container for the cob, making it ideal for roasting on a stick or grill.
Modern grillers most frequently cook corn on the BBQ with the husk on, but there is an alternate method.
You’ve come to the right place if you want to learn how to grill corn without the husk.
- Shuck corn (remove husks) and remove silk.
- Spray each ear with veg. …
- Place directly over heat on medium-hot grill.
- Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes).
How to Grill Corn Without Husk
Grilled Corn on the Cob 🔗
Deliciously sweet grilled corn on the cob without the husks and no foil. The perfect summer BBQ side dish or appetizer, this classic American side goes with everything barbecue. Grilled over charcoal and topped with delicious butter and salt seasoning.
Prep: 10min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 118 kcal, Carbohydrate 18.7 g, Protein 3 g, Fat 5 g, Saturated Fat 2.6 g, Cholesterol 9.8 mg, Sodium 209 mg, Fiber 2 g, Sugar 6 g, unSaturated Fat 2.1 g, servingSize 1 serving
Ingredients:
- 4 ears of corn
- 4 tsp butter
- 2 tsp canola oil (optional)
- kosher salt (to taste)
Instruction:
- Fire up your grill to medium-high heat, about 350°F (176°C)
- While the grill heats up, remove husks and silk from corn. Cut off 1 inch from the stem end, and pull away husks. Remove any remaining cornsilk.
- Apply a light layer of butter on each piece of corn.
- Apply a thin layer of canola oil to grill grates to stop food sticking to them. Grill corn until cooked through and golden brown, turning every 2-3 minutes
FAQ
Can you grill corn without husks?
The best tips for sweet, perfectly charred grilled corn on the cob (no husk) include grilling it on the grill or grill pan, directly over a gas burner (5 minutes or less), and finishing it with a squeeze of lime juice and a sprinkle of crushed red chile flakes for the ideal summer snack or side dish.
Do you soak corn without husk before grilling?
Corn on the Cob Roasted in the OvenPreheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). After shucking the corn, place each ear on a sheet of aluminum foil. Place the butter in the center and season with salt and pepper. Tightly wrap and roast on the oven rack, butter side up, for about 30 minutes, or until the kernels are tender.
Why do you soak corn in water before grilling?
Corn on the Cob Roasted in the OvenPreheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). After shucking the corn, place each ear on a sheet of aluminum foil. Place the butter in the center and season with salt and pepper. Tightly wrap and roast on the oven rack, butter side up, for about 30 minutes, or until the kernels are tender.