How to Grill the Perfect Corn on the Cob

How to Grill the Perfect Corn on the Cob

Corn is a staple of summer, readily available in July, August, and September. It's a very versatile vegetable. The options are endless- salads, dips, fritters, breads, muffins, casseroles- and our personal favorite, grilled corn on the cob!

The first step in grilling the perfect corn is to start with the freshest produce possible. As soon as corn comes off the stalk, its sugars undergo enzymatic reactions that slowly convert into starches. Older corn will lose it's sugar content (and sweetness!) so your best bet is to purchase local fresh sweet corn and eat it within a day or two.

At Abma's Farm, you can rest assured that our corn is picked fresh from our fields without extra storage or transport time!

Our favorite way to grill corn is is with the husk on because it's easy, tasty, and gives you a built-in handle when you fold back the husk.

To ensure the corn cooks correctly, soak the corn in water for about 10-15 minutes before cooking. This extra moisture steams the kernels inside. Prepare your grill, whether it's natural gas, propane, or charcoal, with direct high heat. Place the husks on the grill and cover the grill. Turn them occasionally, until the husks are blackened and charred on sides, about 15-20 minutes. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. Enjoy 'naked' or with butter and salt!

Optional: Sprinkle with a little chili powder, cheese, and some lime juice for a Mexican twist.

 

CORN FACTS!

  • Every row of corn on a corncob has the same number of kernels.
  • Each kernel has it's own silk.
  • The average ear of corn has 800 kernels.
  • A corn stalk can grow 7 to 10 feet tall over its lifetime.
  • The tassel at the top of a corn stalk is the male flower. It releases millions of grains of pollen, and some of that pollen is caught by the corn silk on the ear, which is the female flower.
  • Corn is cholesterol free. It’s a good source of vitamin C and A, potassium, thiamine and fiber, and it’s very high in antioxidants.

 

With love and gratitude,
Abma's Farm

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