Fresh corn on the cob is a summertime staple, a burst of sweet sunshine on your plate. While boiling or steaming are common methods, grilling corn on the cob flat on top takes it to a whole new level, infusing it with smoky char and maximizing caramelization for an unforgettable flavor experience. This guide will walk you through everything you need to know to perfectly grill corn on the cob flat, turning a simple side dish into a grilling masterpiece.
Why Grill Corn on the Cob Flat? The Benefits Unveiled
Grilling corn on the cob flat offers several advantages over other methods, making it a preferred choice for many grilling enthusiasts. First, it allows for maximum contact with the grill grates. This direct heat exposure leads to more even cooking and beautiful grill marks, creating a visual appeal that’s as enticing as the flavor.
Secondly, grilling flat enhances the corn’s natural sweetness. The heat caramelizes the sugars in the kernels, creating a rich, slightly smoky flavor that you simply can’t achieve with boiling or steaming. This caramelization also adds a delightful textural contrast, with slightly crispy kernels alongside the juicy tenderness.
Finally, grilling flat on top provides superior control over the cooking process. You can easily monitor the corn’s progress, rotating it as needed to ensure even cooking and prevent burning. This allows for a more consistent and predictable outcome, ensuring that your corn is cooked to perfection every time. Consistent temperature management is key for perfect corn.
Choosing the Perfect Corn: A Foundation for Success
Before you even fire up the grill, selecting the right corn is crucial. Look for ears of corn that are plump, firm, and heavy for their size. The husks should be bright green and tightly wrapped around the ear. Avoid corn with dry, yellowing, or damaged husks.
Feel the kernels through the husk. They should feel full and uniform, indicating that the corn is fresh and juicy. Avoid corn with kernels that feel shrunken or have missing kernels.
Finally, check the silk (the stringy fibers protruding from the top of the ear). The silk should be moist and golden brown. Avoid corn with dry, dark, or brittle silk, as this indicates that the corn is past its prime. Fresh corn makes all the difference.
Prepping the Corn: To Husk or Not to Husk?
This is the age-old debate: to husk or not to husk? There are pros and cons to each approach.
Grilling with Husks On: Moisture and Protection
Grilling corn in the husks helps to retain moisture and prevent the corn from drying out. The husks act as a natural barrier, shielding the kernels from the direct heat of the grill. This method is ideal for those who prefer a more steamed flavor and a slightly softer texture.
To prepare the corn for grilling in the husks, first gently pull back the husks without detaching them completely. Remove the silk, then smooth the husks back over the corn. You can soak the corn in cold water for about 30 minutes before grilling to further enhance moisture retention and prevent the husks from burning too quickly. Soaking is optional but recommended.
Grilling with Husks Off: Maximum Caramelization
Grilling corn with the husks off allows for direct contact with the grill grates, resulting in maximum caramelization and a smoky char. This method is ideal for those who prefer a bolder flavor and a slightly crispier texture.
To prepare the corn for grilling with the husks off, simply remove the husks and silk completely. You can brush the corn with oil or butter before grilling to help prevent sticking and enhance browning. Consider a light coating of oil.
Setting Up the Grill: Temperature is Key
The ideal temperature for grilling corn on the cob flat is medium heat (around 350-400°F or 175-200°C). This allows the corn to cook evenly without burning.
For a gas grill, preheat the grill with all burners on medium. Once the grill reaches the desired temperature, you can adjust the burners as needed to maintain a consistent heat.
For a charcoal grill, prepare the charcoal using a two-zone fire. This means arranging the charcoal on one side of the grill, leaving the other side empty. This allows you to move the corn to the cooler side of the grill if it starts to burn. Two-zone grilling offers more control.
Clean the grill grates thoroughly before grilling. This will prevent the corn from sticking and ensure even cooking.
Grilling the Corn: Achieving Perfection
Whether you’re grilling with the husks on or off, the basic grilling technique is the same.
Place the corn on the grill grates, flat side down. Cook for about 5-7 minutes per side, rotating the corn every few minutes to ensure even cooking and prevent burning.
If grilling with the husks on, you may need to cook the corn for a slightly longer period (around 8-10 minutes per side) to ensure that the kernels are fully cooked.
The corn is done when the kernels are tender and slightly charred. You can test for doneness by piercing a kernel with a fork or knife. If the kernel is easily pierced and releases milky juice, the corn is ready. Don’t overcook; aim for tenderness.
Adding Flavor: Butters, Spices, and More
While grilled corn is delicious on its own, adding a little extra flavor can take it to the next level.
Compound Butters: A Flavor Explosion
Compound butters are a simple and delicious way to add flavor to grilled corn. Simply mix softened butter with your favorite herbs, spices, and seasonings. Some popular combinations include:
- Garlic and herb butter: Mix butter with minced garlic, parsley, chives, and thyme.
- Chili lime butter: Mix butter with chili powder, lime zest, and lime juice.
- Cinnamon sugar butter: Mix butter with cinnamon and sugar.
Spread the compound butter on the grilled corn immediately after removing it from the grill. Compound butter adds instant flavor.
Spices and Seasonings: Simple and Savory
A simple sprinkle of salt, pepper, and your favorite spices can also elevate the flavor of grilled corn. Some popular seasonings include:
- Chili powder
- Smoked paprika
- Cajun seasoning
- Everything bagel seasoning
Sprinkle the spices and seasonings on the grilled corn immediately after removing it from the grill.
Other Flavor Enhancements: Endless Possibilities
Don’t be afraid to get creative with your flavor combinations. Some other delicious options include:
- Parmesan cheese
- Cotija cheese
- Mayonnaise and lime juice (Mexican street corn style)
- Hot sauce
Experiment and find your favorite flavor combinations!
Serving and Storing: Enjoying Your Grilled Corn
Serve the grilled corn immediately after grilling for the best flavor and texture. If you have leftover corn, you can store it in the refrigerator for up to 3 days.
To reheat grilled corn, wrap it in foil and bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill over low heat.
Grilled corn can also be frozen for longer storage. To freeze, cut the kernels off the cob and store them in an airtight container or freezer bag. Frozen corn can be stored for up to 6 months.
Troubleshooting: Common Issues and Solutions
Even with the best intentions, grilling corn can sometimes present challenges. Here are some common issues and how to address them:
Corn is Burning: Reduce Heat and Rotate More Frequently
If the corn is burning before it’s cooked through, reduce the heat of the grill and rotate the corn more frequently. You can also move the corn to a cooler part of the grill if you’re using a two-zone fire.
Corn is Drying Out: Soak Husks or Brush with Oil
If the corn is drying out, especially when grilling with the husks off, brush it with oil or butter before grilling. If grilling with the husks on, make sure to soak the corn in cold water for at least 30 minutes before grilling.
Corn is Not Cooking Evenly: Rotate and Adjust
If the corn is not cooking evenly, rotate it frequently and adjust its position on the grill. Some areas of the grill may be hotter than others, so move the corn around to ensure even cooking.
Corn is Sticking to the Grill: Clean and Oil Grates
If the corn is sticking to the grill grates, make sure the grates are clean and well-oiled before grilling. You can also brush the corn with oil or butter to help prevent sticking.
Beyond the Basics: Advanced Grilling Techniques
Once you’ve mastered the basic technique of grilling corn on the cob flat, you can experiment with some more advanced techniques.
Smoking the Corn: Adding a Smoky Depth
Adding wood chips to your grill can infuse the corn with a smoky flavor. Soak wood chips in water for about 30 minutes before placing them on the grill. Use a smoker box for a gas grill, or place the wood chips directly on the charcoal for a charcoal grill.
Grilling with a Cast Iron Skillet: Intense Sear
Grilling corn in a cast iron skillet provides an incredibly intense sear. Place a cast iron skillet on the grill grates and preheat it before adding the corn. The skillet will help to distribute the heat evenly and create a beautiful crust on the kernels.
Skewering the Corn: Easy Handling
Cutting the corn into smaller pieces and skewering them can make it easier to handle on the grill. Simply cut the corn into 1-inch thick rounds and thread them onto skewers. This method is also great for creating bite-sized appetizers.
Conclusion: Grill Like a Pro
Grilling corn on the cob flat is a simple yet rewarding way to elevate this summertime classic. By choosing the right corn, prepping it carefully, and mastering the grilling technique, you can create a dish that is both delicious and visually appealing. Don’t be afraid to experiment with different flavors and techniques to find your perfect grilled corn recipe. Now go fire up your grill and enjoy the sweet, smoky flavor of perfectly grilled corn on the cob!
Why cook corn on the cob flat on top of the grill instead of directly on the grates?
Cooking corn on the cob flat on top of the grill, rather than directly on the grates, provides a more even and gentle heat. This method helps prevent scorching or burning, especially if your grill runs hot or has uneven heat distribution. It also allows the corn to steam slightly in its own moisture, resulting in a more tender and juicy final product.
This technique is particularly beneficial for those who prefer a more subtle grilled flavor, as it avoids the intense char marks that come with direct grilling. By cooking the corn with the husks still on, and flat on top of the grill, you can achieve a perfectly cooked ear of corn that retains its natural sweetness and moisture, minimizing the risk of it drying out.
Do I need to soak the corn before grilling it flat on top?
Soaking the corn before grilling flat on top is a matter of personal preference. Soaking can help prevent the husks from burning excessively and contribute to a more steamed cooking environment, which can result in a more tender final product. However, if you’re aiming for a slightly charred flavor, skipping the soaking process might be preferable.
If you choose to soak the corn, submerge the ears, husks and all, in cold water for at least 30 minutes, and up to a few hours before grilling. Be sure to shake off any excess water before placing the corn on the grill. Remember that soaking is not essential, and the corn will still cook perfectly well if you prefer not to soak it.
How long should I grill corn on the cob flat on top?
The grilling time for corn on the cob cooked flat on top depends on the heat of your grill and whether you’ve soaked the corn beforehand. Generally, it will take between 20 to 30 minutes for the corn to fully cook when grilling with the lid closed, rotating the corn every 5 to 7 minutes to ensure even cooking.
To check for doneness, carefully peel back some of the husks and pierce a kernel with a fork. The corn is ready when the kernels are tender and easily pierced, and the silk is no longer wet. Remember that grilling times can vary, so it’s always best to keep an eye on the corn and adjust the cooking time accordingly.
What temperature should I set my grill to when cooking corn flat on top?
When grilling corn on the cob flat on top, aim for medium heat, which typically ranges from 350°F to 450°F (175°C to 230°C). This temperature allows the corn to cook evenly without burning the husks. If your grill runs hotter, you might want to lower the temperature slightly or move the corn to a cooler area of the grill.
Maintaining a consistent temperature is crucial for ensuring the corn cooks thoroughly and retains its moisture. If the grill is too hot, the husks may burn before the corn is cooked through, while if it’s too cool, the corn might take too long to cook and dry out.
Can I use this method with shucked corn?
Yes, you can cook shucked corn using the flat-top grilling method, but you will need to take extra precautions to prevent it from drying out. One option is to wrap each ear of corn tightly in aluminum foil with a pat of butter or a drizzle of olive oil before placing it on the grill. This will help to trap moisture and keep the corn tender.
Alternatively, you can grill the shucked corn in a cast iron skillet on top of the grill with some butter or oil. Be sure to turn the corn frequently to prevent burning and ensure even cooking. Remember that shucked corn will cook more quickly than corn in the husk, so keep a close eye on it and adjust the grilling time accordingly.
What are some flavor variations I can add when grilling corn on the cob this way?
There are numerous flavor variations you can add when grilling corn on the cob flat on top. Before grilling, try brushing the corn with seasoned butter, such as chili-lime butter, garlic herb butter, or smoked paprika butter. These flavorful butters will melt and infuse the corn with delicious taste as it grills.
Another option is to add herbs and spices directly under the husks before grilling. Experiment with combinations like cilantro and lime, basil and garlic, or rosemary and thyme. For a smoky flavor, consider adding a pinch of smoked paprika or chipotle powder. Get creative and experiment with different flavor combinations to find your favorites!
How do I remove the silk from the corn after grilling it this way?
Removing the silk from corn after grilling it flat on top is usually easier than removing it before grilling. Once the corn is cooked, carefully peel back the husks from the top of the ear, leaving them attached at the base. This creates a natural handle for holding the hot corn.
Grasp the exposed silk with your fingers or a clean kitchen towel and pull it downwards. The silk should come away easily with the husks. If some silk remains, you can brush it off with a clean toothbrush or a dry kitchen towel. This method is often more effective because the grilling process slightly dries out the silk, making it easier to remove.