By this time of year, corn has been planted in many regions of the state. There’s nothing better than being able to enjoy your freshly picked harvest when it is ready, but what’s the best way to cook it? There are many ways to bring out the flavor of summer corn, including boiling it on the stovetop or cooking it in the oven, but grilling corn often infuses a charred, smoky flavor that is hard to compete with.

              There are three main methods of grilling corn on the cob. All are quick and easy to make, but each result in a slightly different flavor. Finding which method you and your family prefer may take some trial and error, so don’t be afraid to experiment with the guidelines listed below.

Grilling corn in foil

              Grilling corn in tin foil will result in the moistest corn but will have the least smoky flavor. To use this method, lay a piece of tin foil on a baking sheet and line the ears of corn on top. Season with a liberal coating of melted butter, garlic powder, sea salt, and black pepper and fold the foil over the top of the corn so that nothing drips out. Poke a few holes in the foil to allow air to escape before placing the baking sheet onto the grill. Let the corn sit for about 30 minutes on medium-low heat, turning occasionally. After pulling it off the grill, carefully let the steam out of the foil before serving.

Grilling corn on the grates

              Charbroiling corn will make it come off the grill charred, smoky, tender, and sweet; however, it will be slightly drier than when using the other two methods. To grill corn on the grates, preheat your grill to medium-high heat and husk the ears of corn. Rub oil lightly on the cobs and place them directly onto the grates, turning the cobs every two minutes until they are completely charred. This should take approximately eight minutes, making charbroiling the fastest method of grilling corn.

Grilling corn in the husks

              Leaving the corn in its husk results in a flavor that is best described as a combination of the two methods above — moist with a subtly charred flavor. Before you throw them on the grill, though, pull back the husks, remove the silk of the corn, and pull the husks back up. Soak the cobs for 20 minutes to prevent them from catching on fire. After your grill is preheated to medium-high, place the cobs directly on the grates. Leave them on the grill for three minutes on each side, approximately 20 minutes, or until the husks begin to turn light brown. Let the corn cool before peeling off the husks and serving.

              With the summer months approaching, there has never been a better time to start experimenting with new recipes for your fresh vegetables. Your Stockdale’s is here to help you have a successful growing season to get the most out of your harvest.