Grilled Corn On The Cob

Some grilled corn, prepared Olivia Bolano at executive chef of All the Best Fine Foods, is seen in Toronto on Friday August 12, 2011. THE CANADIAN PRESS/Aaron Vincent Elkaim

Grilling corn sounds like a simple proposition_but research has found dozens of variations on the cooking method for this classic summer vegetable.

For a recipe that produced corn with a distinctly grilled taste and lightly charred kernels, grill the corn unhusked. The grill imparts great flavour and also made the kernels tough and dry. To avoid this, soak the husked corn in salted water before grilling, which kept the kernels moist and seasoned them as well.


If your corn isn’t as sweet as you’d like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty.

Salt and pepper

8 ears corn, husks and silks removed

8 tbsp unsalted butter, softened

In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Clean and oil cooking grate. Grill corn, turning every 2 to 3 minutes, until kernels are lightly charred all over, 10 to 14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.

Pic: The Canadian Press/Aaron Vincent Elkaim