My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Friday
Aug052011

Recipes for Mom {grilled corn}

It’s been a little too long since my last Recipes for Mom post.  I have ideas, but always seem to be short on time!  For details on my Recipes for Mom series, check the intro + part 1 post.

Growing up in Ohio, one food that we had around all summer long, was corn.  Fresh from the little market stands along the street, I remember inspecting + filling up bags of corn each week.  By inspecting I mean, shucking the very top of the corn and taking a peek to see what it looked like.

  • white + yellow kernels, our favorite

  • medium size, not too big or small

  • not mashed or wrinkled looking kernels


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That was the fun part.

My least favorite part was coming home + being on corn shucking duty.  I would sit outside on the porch, with the plastic bag of corn to my left + a brown paper bag in front of me.

With one ear of corn over the paper bag, you crack the end off, then peel back the leaves and tear them off.

Then it’s time to pluck off all those annoying “hairs.”  They always stuck to my fingers and I could never get them all off.

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All those years growing up, we made corn one way.  That I can remember.  Boiled!

My mom would boil the corn, while my dad grilled outside.  Then we rolled the corn on a stick of butter + seasoned with salt.  I’m sure my parents also added pepper, but I was all about the salt.

The boiling method works perfectly well.  I enjoyed many years of delicious corn.

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But there is this other method that just makes things a little more interesting.

And tasty!

Grilled corn.  I remember first hearing about it and being utterly confused.  How could that work?  Well it does and it couldn’t be easier.  To me, it’s even easier than boiling them in a huge pot of water.

Now I’ve seen a ton of grilled corn variations.

  1. completely shucked, seasoned + grilled right on the grates

  2. husk pulled back, shuck the hairs, season, pull husk back up + grill

  3. completely shucked, soaked in salt water

  4. completely shucked, soaked in salt + sugar water

  5. completely shucked, seasoned + covered in foil


My method of choice?  1 + 2  I’ve never found a reason to soak the corn.  If it’s good quality corn, why does it need to be soaked?  And foil?  Unnecessary.

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For this tutorial, I’ll explain methods 1 + 2.

Let’s start with method 1.

Peeled + Shucked Grilled Corn

  • 1 ear of corn

  • 1t sunflower oil [other oil, or melted butter]

  • ~1/8t salt

  • black pepper



  1. Pre-heat your grill to med-high ~350*

  2. Crack the stem off the end of the corn + discard.

  3. Peel back the husk, tear off + discard.

  4. Pluck off the hairs [actually called silk] + discard.

  5. Rub with 1t oil + season with salt + pepper or whatever else you like.

  6. Grill for a total of 10-12min, rotating 3-4 times.


Pretty simple, no?

Now, if you want to make things more interesting, you can throw together a little spice mix like I did below.

Smoked Paprika Grilled Corn [for 1 ear of corn]

  • 1/2t smoked paprika

  • 1/8t salt

  • black pepper

  • 1t sunflower oil [or other high heat oil]

  • 1/8t garlic powder



  1. Follow steps 1-4 above.

  2. Mix spices together + combine with oil.  Rub into corn.

  3. Follow step 6.


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Oh, smoked paprika.  How I love thee!!!  Seriously, if you’ve never tried it, this is a must buy spice!  I have a huge container of it from Costco, that cost about $3.50.

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Now, on to method #2.

In-Husk Grilled Corn

  • 1 ear of corn

  • 1t sunflower oil [other oil, or melted butter]

  • ~1/8t salt

  • black pepper



  1. Pre-heat your grill to med-high ~350*

  2. Crack the stem off the end of the corn + discard.

  3. Carefully, peel back the husk, but do not tear off.

  4. Pluck off the hairs [actually called silk] + discard.

  5. Rub with 1t oil + season with salt + pepper or whatever else you like.

  6. Pull the attached husks back up over the corn.

  7. Tie with a silicone cooking band. [optional]

  8. Grill for a total of 10-12min, rotating 3-4 times.


You can add whatever other seasonings you want!

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A few years ago, I picked up a set of silicone cooking ties.  They can withstand really hot temperatures and have come in handy for so many things.  Much easier to use than cooking twine.  I found them at Bed, Bath + Beyond.

While they help keep the husk wrapped up around the corn, tying is not necessary.

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Instead of oil, salt + pepper, try spicing things up a bit.

  • curry, honey, cayenne

  • cumin, garlic, coriander, chile powder

  • oregano, basil, garlic

  • bbq sauce

  • soy sauce

  • hot sauce


So many options!

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After placing on the grill, shut the lid and only open to turn.  Rotate 3-4 times for 10-12min.  If you’re not seeing char marks, your grill is not hot enough.  Be careful not to overcook.  No one wants mushy corn.

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Bring inside + let cool a few minutes before serving.

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Peel back the husk [if going with method 2] and chow down.

Since figuring out this method, my parents have asked me numerous times how to go about it.  Instead of telling them how to grill corn over the phone, I figured this post would be much more helpful.

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Now, only one question remains.

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How do you eat your corn?

Typewriter style?

No pattern at all?

Rotate in a circle?

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I’m not sure what this means about me as a person, but I eat my corn pretty haphazardly.

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No rhyme or reason.

Just bite, chew…

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and enjoy.

Perfectly juicy, crisp, organic, grilled corn.

Happy Friday!

Ashley

Just catching up?

Reader Comments (72)

Thanks so much for the detailed post! I've always steamed my corn, but this grilled method sounds so tasty, especially with the smoked paprika. I eat my corn by plucking of every single kernel with my fingers and popping them into my off. Is that weird? I just hate getting corn stuck in my teeth, and this way, you don't waste any corn! :)

*into my mouth. I have no idea why I typed "off"!

I love fresh corn so much! It's kind of expensive in Ireland so it's a treat for me :)

Yum! I have never grilled corn before, and always just ate it plain. This looks so amazing, a perfect summer recipe :)

All that beautiful corn! Such great recipes and photos, Ashley!

When I was in Mexico City a couple weeks ago, I think I took more pics of corn in a half week than I ever will again in my entire life combined. lol

ASHLEY! Hi. I'm so behind on my reading. Can't wait to catch up. But I must say we're obsessed with corn over here right now. The harvest from PA is great right now, and I was just told by my boss that this grovestand near where I work is selling some of the best corn of the season right now. We will definitely give your grilling method a try. Esp. since it includes our favorite ingredient. I love this series for your mom <3

Typewriter style all the way!

August 5, 2011 | Unregistered CommenterSarah

Not that there is anything wrong with eating corn haphazardly, but my OCD started twinging looking at the pictures of the randomly eaten corn haha.

August 5, 2011 | Unregistered CommenterJack O'Brien

Honestly I kind of like just boiled corn on the cob (how my dad made it when I was a kid!) but grilled is so much better. And I definitely eat it type-writer style!

August 5, 2011 | Unregistered CommenterHolly @ The Runny Egg

We roast ours in the oven in the husk. Keeps all the flavor in, and it is so much easier to get the silky strands off when you finally shuck them. Yum!

August 5, 2011 | Unregistered CommenterJoanna

Oh,and Ohio corn is the BEST! The hubs will eat six ears at a time!

August 5, 2011 | Unregistered CommenterJoanna

OMG.. I was the same way as a kid in that my parents only ever made boiled corn!! Like you said, there's nothing wrong with it, but grilled is SO much better!! (Oh, and the way you buy smoked paprika is the way I buy cinnamon. In fact, I'm all out of my massive Costco tub so I am making another trip this weekend!)

Wahhhh you torture me with this!! I adore corn on the cob! Grilled looks spectacular. I wish I had a barbeque so badly right now. I haven't had it in a year because my boyfriend hates corn! If I can't get this grilled version screw it...I'm boiling some up this week! Love the idea of paprika on it...mmmm.

August 5, 2011 | Unregistered CommenterSam

I could put smoked paprika on anything! And I am also all over the place when I eat corn. My husband likes to make fun of me because he eats it in these nice even rows. He's a little OCD :)

August 5, 2011 | Unregistered CommenterMeg

Soaking the corn is not usualy necessary at this time of year when the corn is fresh and very juicy. But with older corn later in the season (like in the fall) you might need to soak the corn because it is a bit drier.

The smoked paprika sounds delicious! We usually grill corn in husk, but sometimes I make raw dishes with it too (in a salad or soup) when it's super fresh and sweet. ah, corn - the sign of summer :)

August 5, 2011 | Unregistered CommenterKat

Yum! Nothing like fresh summer corn right off the cob. The other day, I made a warm corn salad that was so yummy. I sliced the corn off the cob, sauteed it in the some olive oil & butter, with diced red onion, minced garlic, basil, oregano, sea salt, black pepper, and chopped cherry tomatoes. I stirred in a little herbed goat cheese right before it was done. It was sooo good, just typing this made me want to make it again!

August 5, 2011 | Unregistered CommenterAnaliese

I rarely eat corn on the cob but when we do, we just boil it too. But I think I will have to try it grilled before the end of summer!

August 5, 2011 | Unregistered CommenterLindsey

I've never had it any other way but boiled! And I'm a typewriter kind, but loosely... I think it means you live life on the wild side ;)

August 5, 2011 | Unregistered Commenterkatie @KatieDid

Really wish we had a grill! Those ears look perfectly seasoned and ready for back-yard eating :)

I really Love the third photo down from the top, btw.

August 5, 2011 | Unregistered CommenterHeather C

I'm a total type writer style corn eater. Isn't it so funny how everyone has a different style?

This corn looks absolutely perfect - I've never thought of grilled it unshucked - it looks incredible.

August 5, 2011 | Unregistered CommenterCait's Plate

Grilled corn is a summer essential! I usually keep the corn in the husk when grilling. I find it cooks faster and retains more moisture. Either method turns out great, though.

The curry, honey, cayenne combo sounds incredibly delish!

August 5, 2011 | Unregistered CommenterCaitlyn

I eat it in a circle, but I eat the ends first so I have a place to hold it. Those cob handle things are such a pain! We love to grill our corn! Those slightly charred pieces are just perfect.

August 5, 2011 | Unregistered CommenterCarissa

I love the smoked paprika + corn combo. I do the same spices when I grill it. I don't think I've ever seen anyone eat corn haphazardly like that! I'm definitely an eat in a circle person.

Looks delish!
You think I can grill/roast corn in my oven?
Have you ever done that?

August 5, 2011 | Unregistered CommenterTine

Oh my, that corn looks SO good! I love grilled corn!

August 5, 2011 | Unregistered CommenterKelly

Nope! Haven't tried that method yet. I was trying to keep the kitchen cool! :)

August 5, 2011 | Unregistered CommenterAshley

Oh but yes, I have heard that works!

August 5, 2011 | Unregistered CommenterAshley

Very interesting!!!

August 5, 2011 | Unregistered CommenterAshley

It is super interesting and funny!!!

August 5, 2011 | Unregistered CommenterAshley

Thanks lovely :)

August 5, 2011 | Unregistered CommenterAshley

hahaha, totally wild

August 5, 2011 | Unregistered CommenterAshley

That sounds fab! I'm creating a grilled corn + pasta dish as we speak!

August 5, 2011 | Unregistered CommenterAshley

Oh, I buy massive amounts of cinnamon as well! :)

August 5, 2011 | Unregistered CommenterAshley

Whoa..that is a lot of corn! haha

August 5, 2011 | Unregistered CommenterAshley

Hahahahahaa :)

August 5, 2011 | Unregistered CommenterAshley

HI lovely!!!!!!!!!!! Glad you liked this post + are enjoying loads of corn this summer!

August 5, 2011 | Unregistered CommenterAshley

I can imagine there was corn everrrrywhere!! Thanks Averie!

August 5, 2011 | Unregistered CommenterAshley

Whoa, that must take forever!!!! I actually like cutting the corn off the cob sometimes. I love when it cuts off in little slabs...so good!

August 5, 2011 | Unregistered CommenterAshley

Tip: grilled corn + champagne mustard = AMAZING!!!

Not sure if someone said this but soaking is probably either to make it more digestible/bioavailable like with seeds/nuts or more crunchy and fresh like with carrots! Corn is a grain so maybe the first...

August 5, 2011 | Unregistered CommenterMax@flavortogofast

those cooking ties are brilliant! i can't believe i've never seen them before!

have a GREAT weekend ash :)

The soaking is to keep the corn nice + moist, and not dry out on the grill. But when it's fresh and in season, the soaking isn't necessary. :)

August 5, 2011 | Unregistered CommenterAshley

If you like mustard..... ;) hehe

August 5, 2011 | Unregistered CommenterAshley

Yum! Grilling (without soaking) is the only way I've ever made it. I love spicing it up - sounds tasty!

August 5, 2011 | Unregistered CommenterNiki

I totally need to pick up some corn this weekend! I eat my corn by rotating in a circle- and I've only ever met one other person that does it that way! My husband finds it funny....

August 5, 2011 | Unregistered CommenterJen

Your childhood sounds so similar to mine! I hated being on shucking duty! I actually cut my corn off the cob still. Just a habit ever since my years with braces. I love it with either a bit of sea salt or chile powder! :)

August 5, 2011 | Unregistered CommenterAbby @ Abz 'n' Oats

My mouth is watering. Grilled corn is one of my favorite foods. I like to squeeze a little lime juice along with the butter and S&P. I can't eat enough of it this summer.

August 5, 2011 | Unregistered Commenterlinda

We use a combination of the methods you mentioned above.

We pull back the husk just enough to get most of the silk off, then recover the kernels with the husk. After the silk is discarded, we put the corn in a plastic bag and soak for about 20 minutes. During this time, we preheat the BBQ to medium-hot. Once 20 minutes has passed, we put the corn on the grill, cover with the lid, and cook for about 20 minutes.

I have no idea what the soaking does, but we always do it anyway!
Old habits die hard haha :)

I'm all about the typewriter style ;) haha

August 5, 2011 | Unregistered CommenterLiz @ IHeartVegetables

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