Grilling Corn On The Cob Indirect Heat
When it comes to summer grilling, there's something special about corn on the cob. Whether you're having a BBQ with friends and family or just grilling up some dinner for yourself, grilled corn on the cob is a delicious side dish that can't be beat. However, if you're new to grilling or just haven't had much success with grilled corn on the cob in the past, it can sometimes be a challenge to get it just right. That's where indirect heat comes in. In this comprehensive guide, we'll explain how to grill corn on the cob using indirect heat, so you can enjoy perfectly grilled corn every time.
What Is Indirect Heat?
Before we get into the specifics of grilling corn on the cob using indirect heat, it's important to understand what we mean by "indirect heat." Essentially, indirect heat means that the heat source (in this case, your grill) is not directly underneath the food that you're cooking. Rather, the food is placed to the side of the heat source, so that it cooks indirectly. This is commonly used for foods that require a longer cooking time, such as large cuts of meat or vegetables that need to be roasted. By using indirect heat, you can ensure that your food cooks evenly and stays tender and juicy.
Preparing Your Corn On The Cob
Before you start grilling, you'll need to prepare your corn on the cob. Start by peeling back the husks and removing any silk from the ears of corn. You can also cut off the ends of the ears if you like. Once your corn is prepped, you can either re-cover it with the husks or wrap it in foil. This will help the corn to steam as it cooks, which will keep it from drying out on the grill.
Setting Up Your Grill For Indirect Heat
Once your corn is prepped, it's time to set up your grill for indirect heat. Start by preheating your grill to medium-high heat. Next, if you're using a gas grill, turn off one or more of the burners on the side of the grill where you'll be placing the corn. If you're using a charcoal grill, pile the lit coals on one side of the grill and place the corn on the other side. This will create a space where the corn can cook indirectly, without being directly over the heat source.
Grilling Your Corn On The Cob
Once your grill is prepped, it's time to start grilling your corn on the cob. Place the ears of corn on the cooler side of the grill, either directly on the grates or in a grill basket. If you're using foil, wrap the ears of corn in the foil, making sure the edges are sealed. Grill the corn for about 20-25 minutes, turning occasionally, until the kernels are tender and lightly charred. You can test the doneness of your corn by piercing a kernel with a sharp knife. If it goes in easily, your corn is done.
Tips For Perfectly Grilled Corn On The Cob
Now that you know how to grill corn on the cob using indirect heat, here are a few tips to ensure that your corn turns out perfectly:
- Don't overcook your corn! While you want the kernels to be tender, you don't want them to be mushy. Keep an eye on your corn as it grills, and test it periodically to make sure it's cooked to your liking.
- Experiment with different flavors. Grilled corn on the cob is delicious on its own, but you can also experiment with different seasonings and toppings to add a little extra flavor. Try brushing your corn with melted butter or olive oil and sprinkling it with salt and pepper, or topping it with grated Parmesan cheese, lime juice, or chopped herbs.
- Use fresh corn for the best results. While you can certainly grill frozen corn on the cob, fresh corn will give you the best flavor and texture. Look for ears of corn that are firm, with bright green husks and kernels that feel plump and full.
Conclusion
Grilling corn on the cob using indirect heat is a great way to ensure that your corn turns out perfectly every time. With a little bit of prep work and some careful attention while grilling, you can enjoy tender, juicy, delicious corn on the cob all summer long. So fire up that grill, gather your friends and family, and enjoy the taste of summer!
