Trystan Casey
Grilled corn on the cob is a delicious and versatile side dish that can be made on an electric grill. The key to achieving the perfect balance of flavours and textures is in the preparation and grilling technique. Whether you choose to grill the corn with or without the husk, the right method can result in juicy kernels with a subtle grassiness or a sweet and smoky char. The grilling technique also varies depending on the heat source, such as charcoal, BBQ, or electric grill, each imparting a unique flavour profile to the corn.
Characteristics and Values Table for Grilling Corn on an Electric Grill
| Characteristics | Values |
|---|---|
| Corn | Fresh, with tight green husks and golden brown, slightly sticky tassels |
| Grill Type | Electric grill |
| Preparation | Shuck the corn by removing the outer leaves and the tassel (the tuft of corn silks). Break off the husk at the base and remove any remaining silks. |
| Grill Temperature | High heat |
| Grill Time | Approximately 8-15 minutes, rotating the corn every few minutes |
| Seasonings | Butter, salt, pepper, mayo, chili powder, Cotija cheese, lime juice, garlic butter, herb compound butter |
| Storage | Grilled corn can be refrigerated for up to 4 days or frozen for 8-12 months |
| Serving Suggestions | Serve as a side dish with veggie burgers, black bean burgers, or vegan hot dogs |
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What You'll Learn
Grill corn in the husk or without
Grilling corn with the husk on or off depends on the desired end result. Grilling corn with the husk on is a simple process that involves throwing the corn on the grill. The husks trap moisture, resulting in juicier kernels with a subtle grassiness. However, it can be challenging to determine if the corn is cooked, and not everyone appreciates the grassy flavour.
On the other hand, grilling corn without the husk produces a smokier flavour and allows the corn to char. To grill corn without the husk, shuck the corn and place it directly on the grill over high heat. Cook the corn, turning occasionally, until it is charred to your liking.
For a more intense smokiness, grill the corn without the husk. However, if you prefer juicier kernels with a milder flavour, grilling with the husk on is a better option.
There are a few variations on the two main methods. One option is to pull back the husk without removing it entirely, remove the silk, and then pull the husk back into place. This technique protects the corn from direct exposure to flames while still allowing smoke to penetrate the husk. Additionally, you can add flavour by rubbing the corn with compound butter, spices, or infused oil before pulling the husk back into place.
Another option is to grill the corn without the husk but wrap it in foil. This method produces juicy kernels, but it requires more preparation time. You can also microwave the corn for a few minutes before grilling to speed up the cooking process, although this step is not necessary.
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How to get the best charring
Grilled corn on the cob is a delicious treat, and achieving the perfect char is an art. There are a few ways to grill corn, and the method you choose will depend on your desired result. Grilling corn with the husk on or off will give different results, and you can also grill corn directly on the charcoal or on the grill.
If you want to achieve a strong smoky flavour and clear char marks, grilling corn without the husk is the best method. This method will give you the best charring, but it can dry out some kernels. To grill corn without the husk, prepare your grill for direct heat grilling. Place the corn on the grill, directly over the heat, and cook, turning occasionally, until charred all over. The key to achieving the perfect char is to cook the corn long enough to get a char, but not so long that the kernels become dry and shrivelled. Using a very hot grill will help you achieve maximum charring in the shortest time, resulting in juicy corn.
If you prefer your corn to be sweeter and juicier, grilling with the husk on is the way to go. The husk traps moisture, steaming the corn as it grills, resulting in juicy kernels. To grill corn with the husk on, first, remove the silk by peeling back the husks and leaving them attached at the base. Soak the corn in cold water for 10 minutes to prevent the husks from burning, then drain and pat dry. Preheat your grill to medium-high heat and place the corn on the grill. Cook for about 15 minutes, turning the corn every 3 to 5 minutes, until all sides are cooked.
For an even juicier result, you can try grilling corn wrapped in foil. This method requires the most preparation but delivers juicy kernels. To grill corn in foil, wrap each plain cob in foil, without any seasonings or fats. Place the foil-wrapped corn on the grill over medium heat and cook for about 8-10 minutes, turning the cobs every 2 minutes.
No matter which method you choose, the key to achieving the best charring is finding the right balance between heat and cooking time. Experiment with different techniques to find the perfect grilled corn for your taste!
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How to choose the best corn
When choosing corn to grill, it's important to select the freshest corn possible. Corn is at its sweetest when it's fresh, and its sugars gradually convert to starches over time. Therefore, it's best to buy corn that's in season and picked as close to grilling as possible. Look for ears with tight green husks and golden brown, slightly sticky tassels. The kernels should be plump, firm, and free of blackened tassels. You can also peel back the husks to get a better look at the kernels, but do so sparingly as this can irritate grocers. If you're unable to find fresh corn, frozen corn can also be grilled.
If you're using the in-husk grilling method, you might want to soak the corn in cold water for about 10 minutes before grilling to prevent the husks from burning too much. However, this step is unnecessary if you're grilling the corn without the husks, as the husks help to trap moisture and steam the corn, resulting in juicy and sweet kernels.
When shopping for corn, you may come across different varieties, such as yellow, white, or bicolor. The colour of the kernels doesn't significantly impact the grilling process or the final taste, so feel free to choose the variety that appeals to you.
In summary, when choosing corn for grilling, look for fresh corn with tight green husks and plump, firm kernels. Soaking the corn in water before grilling is optional and depends on your preferred grilling method. Different varieties of corn can be used, depending on your preference.
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Seasoning and topping ideas
Grilled corn on the cob is a versatile dish that can be seasoned and topped in a variety of ways. Here are some ideas to get you started:
Butter: One of the most popular and classic toppings for grilled corn is butter. You can use regular butter, or get creative with flavoured butter such as cowboy butter, Sriracha beer butter, or honey-lime butter. The butter will melt into the hot corn, adding a delicious savoury or sweet twist.
Cheese: Crumbled or shredded cheese adds a salty, tangy twist to grilled corn. Try using feta, Parmesan, cotija, or cheddar cheese.
Herbs: Fresh herbs like basil, oregano, and parsley can add a burst of flavour and a pop of colour to your grilled corn.
Spices: A sprinkle of chilli powder or cayenne pepper can add a kick to your grilled corn. If you're feeling adventurous, you could also try a spice blend like Old Bay.
Sauces: In addition to butter, there are a variety of sauces that can be used to top grilled corn. Try a sweet and spicy sauce, barbecue sauce, ranch dressing, or even a drizzle of honey.
Crunchy Toppings: For a textural contrast, top your grilled corn with crushed potato chips, or crumbled bacon.
Dairy: In addition to butter, other dairy products like Greek yogurt and mayonnaise can be used as a base for your toppings, adding a creamy element to the dish.
When grilling corn, you can choose to grill it with the husk on or off. Grilling with the husk on results in juicier kernels with a subtle grassy flavour, while grilling without the husk produces more intensely smoky corn with charred kernels. No matter which method you choose, grilled corn is a delicious and versatile side dish that can be customised to your taste preferences.
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How to grill corn on an electric stove
Grilled corn on the cob is a delicious side dish, especially during the summer. Here is a step-by-step guide on how to grill corn on an electric stove:
Preparation
Start by choosing the best corn on the cob. Look for ears with tight green husks and golden brown, slightly sticky tassels. The kernels should be plump and juicy. Avoid corn with brownish crackly husks and dry or black tassels, as this indicates that the corn is past its prime.
Once you have selected your corn, you need to decide whether to grill the corn with or without the husk. Grilling with the husk on results in juicier kernels due to the trapped moisture, and it is also simpler as you can throw the corn directly on the grill. However, grilling without the husk gives you the classic charring appearance and a stronger smoky flavour.
If you choose to grill with the husk on, you will need to prepare the corn by removing the silk, peeling back the husks, and then pulling the husks back over the corn. Soak the corn in cold water for about 10 minutes to prevent the husks from burning too much on the grill. After soaking, drain and pat the corn dry.
Grilling
Now it's time to grill the corn! If you are using an electric stove, set the burners to low-medium heat. Place the corn directly on the burners, turning the cobs every 2-3 minutes to ensure even cooking.
Whether you are grilling with or without the husk, you want to cook the corn until you see those desirable blackened marks and the kernels are bright yellow and tender when pierced with a knife. The entire process should take about 10-15 minutes, depending on your preferred level of charring and the heat of your grill.
Serving
Once the corn is grilled to perfection, it's time to serve it! You can slather on some butter, which not only adds flavour but also enhances the char. Season with salt and pepper, or get creative with toppings like mayo, chilli powder, cheese, or fresh herbs.
There you have it—a simple and delicious way to grill corn on an electric stove!
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Frequently asked questions
There are a few ways to grill corn on the cob. You can grill it with the husk on or off. Grilling with the husk on is the least prep work and will give you juicier kernels, but it's hard to tell if the corn is cooked, and you won't get charred kernels. Grilling with the husk off will give you charred kernels and a stronger smoky flavour, but it requires more prep work and can dry out the corn.
First, remove the silk. Then, peel back the husks, leaving them attached at the base, and soak the corn in cold water for 10 minutes. This will prevent the husks from burning. After soaking, drain and pat dry. Grill the corn over medium-high heat, rotating the corn every 3-5 minutes, until all sides are cooked.
Preheat your grill until it is very hot. Place the corn on the grill, directly over the heat, and cook, turning occasionally, until charred all over. Brush with butter and season with salt and pepper.
