How to grill perfectly juicy, charred corn.
Grilling calls for the application of high, dry heat—something corn on the cob, when still encased in the husk, is uniquely suited to bear. Especially when fresh, the sturdy, moist husk protects the kernels from the direct heat you need for that flavorful char, while also steaming the corn to perfect doneness. If the corn you find at the market is already husked, fear not—you can approximate that environment with foil.
If working with an electric grill, simply light one or two zones to match the size and amount of corn you're grilling . Let preheat for 10 minutes or so, or until the interior of the grill reaches 450°F.Place the covered cobs on the grill over direct heat. Grill for 10 or so minutes, turning occasionally, until the husk is well-charred, and the kernels look opaque.
While charred corn is tasty, dry corn is not. Cobs grilled sans husk or foil are more likely to dry out. Create two zones on the grill—direct heat and indirect heat—so you can move the corn on and off the hotter patches of the grill, allowing indirect heat to cook the cobs through.2. Fire up the grill
Prepare your grill for two zones, direct and indirect, of heat. If working with charcoal, simply scatter the bricks on only one part of the grill; if working with electric, light just one or two sections .Place cobs over direct heat, rotating frequently , until the kernels look opaque, about 10 minutes.
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