How long does it take to grill corn?

How long does it take to grill corn? : The corn should be placed on the grill , covered, and cooked for 15 to 20 minutes, turning it over every 5 minutes, or until the kernels are tender when pierced with a paring knife . Eat the husks off and on the cob, or cut off the kernels. Serve with the herb or barbecue butter.

Read Detail Answer On How long does it take to grill corn?

A cob of corn can be grilled in a variety of ways, all of which are excellent. Simply put, it depends on the flavor and texture you’re looking for. When the kernels are grilled without any covering, they turn black and, while slightly drier than when covered in foil or the husk, still have the distinctive flavor of being cooked over an open flame. Corn that has been grilled with the husk on gives off a rustic, grassy aroma and flavor, as well as a richer corn flavor.

When corn is smoked, it emits a pleasant woodsy aroma that enhances its flavor. Corn is steamed in foil, which lessens the flavor of the grill while making the kernels plump and incredibly juicy.

There is no additional seasoning or flavoring required here, so people can add condiments at the table. The flavors imparted by smoking and caramelizing are enough. However, you can brush the corn with extra virgin olive oil or spread softened butter on it before placing it over the fire, season it with salt, and cook it at the same times and temperatures listed below.

Make Ahead: For each of these four grilling methods, you’ll need to first soak the ears in water for 15 to 30 minutes.

Servings:

4

When grilling corn without the husks or silk, remove them and soak the ears in water for 15 to 30 minutes.

Get a grill ready for direct heat in the interim. Heat a gas grill to medium-high (450 degrees), if using. Light the wood or charcoal briquettes if using a charcoal grill, then place them under the cooking area for direct heat. You should be able to maintain your hand 6 inches above the coals for 4 to 5 seconds for a medium-hot fire. Prepare a spray bottle of water to put out any flames. Place the grill rack on it after lightly rubbing it with oil.

Corn ears should be placed on the grate. Cook uncovered for about 8 minutes, turning them every 2 minutes or so. Remove when the kernels have just started to develop black spots.

To cook the corn with the husk still on, carefully pull back each ear’s husk and toss the silk, being careful to leave most of the husk intact. Pull the husks back over the ears, and use a piece of aluminum foil to tie each one at the top. Spend 15–30 minutes in the water.

A charcoal grill should be ready for direct heat in the interim. For a gas grill, this technique is inappropriate. ) Light the wood or charcoal briquettes, and then distribute them evenly once they have reached the desired temperature. You should be able to hold your hand 6 inches above the coals for 4 to 5 seconds for a medium-hot fire. Prepare a spray bottle of water to put out any flames.

Directly on the embers, spread the corn still in its husk. Give them a quarter-turn with long-handled tongs every two minutes for a total of about eight minutes. Discard the husks once they are just cool enough to handle.

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Prepare 1/2 cup of hardwood chips; there is no need to soak them before using them to smoke the corn.

Throw away the husks and silk and soak the ears for 15 to 30 minutes. (You can also leave the husks on, which results in a flavor that is decidedly more corny but slightly less smoky.) Keep the husks mostly intact as you pull back the husks and toss the silks. Before you soak the ears, pull the husks back over the corn and secure them with a piece of foil at the top. ).

Set the grill up for both direct and indirect heat in the interim. Turn the heat to high if using a gas grill. Set the chips between the grate and the briquettes, close to the flame, in a smoker box or foil packet that has been punctured with a few fork holes to release the smoke. Lower the heat to medium-high (450 degrees) when you notice smoke. Burners on one side should be turned off.

If using a charcoal grill, light the charcoal or briquettes. When the briquettes are ready, distribute them on one side of the grill. You should be able to hold your hand six inches above the coals for four to five seconds for a medium-hot fire. The wood chips should be thrown on top of the coals, unsaturated. A spray bottle of water should be at the ready to put out any flames. Reduce the flames from the wood chips by closing the lid.

Place the corn on the hot side of the grill after three minutes or so. Cook for 4 minutes with the lid off, rotating the ears every so often to get a light browning. Move the corn to the side of the grill that receives indirect heat using long-handled tongs. Leave the corn to smoke for two minutes with the lid and top vents closed.

Throw away the husks and silk before soaking the ears of corn for 15 to 30 minutes before grilling.

Set up a grill for direct heat in the interim. 450 degrees should be the medium-high setting on a gas grill. Light the wood or charcoal briquettes if using a charcoal grill, and then distribute them so that they are directly beneath the cooking surface. You should be able to hold your hand 6 inches above the coals for 4 to 5 seconds for a medium-hot fire. To put out any flames, have a spray bottle of water handy. The grill rack should be lightly oil-coated before being set on the grill.

Wrap each ear in foil. Place on the grill. Cook the ears for 8 to 10 minutes, turning them frequently. You can tell the corn’s done by pulling back the foil a little; the kernels will be plump and will look almost steamed or boiled. (This method of cooking corn is forgiving; if you’re not sure the corn is done, it can go back on the grill for a total of up to 15 minutes.) Once the cobs are just cool enough to handle, discard the foil.

Recipe Source

From SmokeSignals columnist Jim Shahin.

Tested by Andy Sikkenga.

Email questions to the Food Section.

Email questions to the Food Section at [email protected].

How do you know when corn is done on the grill? : Pulling back the foil a little will reveal that the corn is finished when the kernels are plump and appear almost steamed or boiled. (This method of cooking corn is forgiving; if you’re not sure the corn is done, it can go back on the grill for a total of up to 15 minutes. ).
How long does corn take on the grill at 400? : Turning the corn every five minutes will ensure even cooking. Grill the corn for 15-20 minutes at 350-400 degrees F.
Read Detail Answer On How long does corn take on the grill at 400?

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Perfectly Grilled Corn on the Cob

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Inactive: 45 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Inactive: 45 min
  • Cook: 25 min
  • Yield: 4 to 6 servings

Herb Butter, recipe follows

BBQ Butter:

2 tablespoons canola oil

1/2 small red onion, chopped

2 cloves garlic, chopped

2 teaspoons Spanish paprika

1/2 teaspoon cayenne powder

1 teaspoon toasted cumin seeds

1 tablespoon ancho chili powder

1/2 cup water

1 1/2 sticks unsalted butter, slightly softened

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

Herb Butter:

2 sticks unsalted butter, at room temperature

1/4 cup chopped fresh herbs (basil, chives or tarragon)

1 teaspoon kosher salt

Freshly ground black pepper

  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
  • BBQ Butter:

  • Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  • Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.Bring to room temperature before serving.
  • Herb Butter:

  • Combine in a food processor and process until smooth.
  • How long does corn take to grill at 350? : Grill at a medium heat setting, about 350 degrees. After shaking off the extra water, remove the corn from the water. Cook the corn on the grill for 15 to 20 minutes while keeping the husks on. In order for all of the corn to cook, turn it every 5 minutes.
    Read Detail Answer On How long does corn take to grill at 350?

    We’re sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

    Perfectly Grilled Corn on the Cob

    • Level: Easy
    • Total: 1 hr 35 min
    • Prep: 25 min
    • Inactive: 45 min
    • Cook: 25 min
    • Yield: 4 to 6 servings
    • Level: Easy
    • Total: 1 hr 35 min
    • Prep: 25 min
    • Inactive: 45 min
    • Cook: 25 min
    • Yield: 4 to 6 servings

    Herb Butter, recipe follows

    BBQ Butter:

    2 tablespoons canola oil

    1/2 small red onion, chopped

    2 cloves garlic, chopped

    2 teaspoons Spanish paprika

    1/2 teaspoon cayenne powder

    1 teaspoon toasted cumin seeds

    1 tablespoon ancho chili powder

    1/2 cup water

    1 1/2 sticks unsalted butter, slightly softened

    1 teaspoon Worcestershire sauce

    Salt and freshly ground black pepper

    Herb Butter:

    2 sticks unsalted butter, at room temperature

    1/4 cup chopped fresh herbs (basil, chives or tarragon)

    1 teaspoon kosher salt

    Freshly ground black pepper

  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
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    BBQ Butter:

  • Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  • Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.Bring to room temperature before serving.
  • Herb Butter:

  • Combine in a food processor and process until smooth.
  • Additional Question — How long does it take to grill corn?

    Is it better to grill corn with or without foil?

    Simply shuck the corn and cook it directly on the grill for incredibly delicious bits of char and caramelization on the cob. The corn will cook a little bit more quickly because it isn’t covered by a husk or a piece of foil, so keep an eye on it and turn it frequently.

    How do you grill corn on the BBQ?

    Make sure the grill side of the barbecue is very hot. Peel the corn’s husk off. Place the corn on the grill without using any oil. Cook for 10 minutes, stirring every few minutes, until the kernels are tender when pierced with a knife but still juicy.

    How long should you grill corn in the husk?

    Preparation: Heat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Grilled corn should be placed directly on the grill grates and cooked until the husk starts to turn black, then flipped. Cook the corn for a total of 20 to 22 minutes, or until it is thoroughly cooked (the outer husk will be charred).

    What temp should corn be cooked to?

    The raw starches and pectin in the plant’s cell walls are transformed into juicy, sweet, and crunchy bites when corn is cooked. Cook’s Illustrated states that the ideal internal temperature doneness range is 150 to 170F (66 to 77C).

    Can you boil corn and then grill it?

    For about 3 minutes, boil the corn in the pot, then stack on a platter. Before placing the corn on the grill, lightly butter each ear. Cook, stirring frequently, for about 5 minutes, or until the corn is tender and some of the kernels are starting to darken. Serve right away with the remaining salt and butter.

    Do you need to soak corn before grilling?

    No, corn on the cob does not need to be soaked before grilling. However, it’s a good idea to soak your corn if you plan to grill it in the husk to prevent the husks from burning or igniting.

    Dannie Jarrod

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