What is a good way to grill corn on the cob without a shuck on it?

Question

We've got corn on the cob and they don't have shucks on them but we'd like to grill them. Is it still possible to grill them without burning them or them tasting nasty?

Answer 1

Sure. If you are Baking them on a grill, wrap them in foil. Prior to putting them on a grill, spread some butter on them, sprinkle a little (to taste) salt and pepper, and then crimp the foil and depending on how hot the grill is, turn them often for a good 5 to 8 minutes. Unfold one of them and see how they look. If they turn a golden color and aren't blackened, they are ready to eat. Serve them with the foil on them. This way, they stay hot til they are ready to eat. Hope that helps. Save me one. I'll bring the baby-back ribs and beer.

Answer 2

I never leave corn in the shucks to grill it. Too much trouble.
The trick is either heavy duty aluminum foil, or use two pieces of regular foil to wrap the ears in. I usually butter the cobs, and salt and pepper them before wrapping. Sometimes, I make Parmesan butter, which is just one stick of softened butter, 1/2 cup Parmesan cheese, salt, pepper and minced fresh basil. Mix all the ingredients together, and spread on the corn. Then wrap and grill! Easy peasy! :o) Make sure you grill them on low heat, and turn them often!

Answer 3

We grill fresh corn from the garden a couple of times a week & I never grill with the shucks on!!

Shuck, de-silk & rinse corn well, then pat dry. In a small bowl, let 1/2 stick of butter soften, then mix in some fresh parsley, garlic & oregeno with a fork ( if using dried spices, only about 1/2 teaspoon of each is needed) Spread each ear of corn with butter mixture, then wrap tightly in foil. Grill over medium/hot coals for about 20 minutes, turning with tongs.......Great with grilled rib-eyes!!

Answer 4

I know of two ways to prevent this. First try wrapping foil on the corn before putting it on the grill then grilling it. But be VERY CAREFUL when handling the corn after and during grilling because it is very hot! Next I believe that Pam makes a non stick spray designed to spray on the grill.

Answer 5

for each cob of corn
1 place on a counter a piece of aluminum foil just large enough to wrap the corn
2 place on top of the foil some parchment
paper to protect the food from the metal
3 brush the corn with oil and you might like
some chilli powder and fresh lime juice ...
whatever you like; butter, garlic, herb,
pepper
4 wrap the package carefully so none of the
parchment shows.... so it will not flame up
5 put on preheated grill for about 10 minutes then remove
to a large pan to stay warm; if you do it much longer it will lose its 'sweet corn' taste....serve soon
6 warn people to be careful unwrapping, so
they do not burn themselves w/ the steam

Answer 6

Use heavy duty foil or double two sheets of regular foil.Spray the foil with Pam cooking oil spray.Tightly wrap each piece of corn and cook on gas grill,medium heat,for 20-25 minutes,making sure to turn every 5 minutes.

Answer 7

Rub them with softened butter, sprinkle with a little salt and pepper (or any seasoning you like), wrap them in tin foil and grill them. Delish! They will still get a few dark spots, but that is just the sugar in the corn caramelizing. So yummy! Good luck!

Answer 8

I do mine all the time like that, I soak them over night in water then sprinkle on black pepper and a pat of butter or margerine. Wrap them tight in foil and when I go to grill them i put them on medium high heat and turn them frequently. in about 30-40 minutes (depending on heat) they are nice and done.

Answer 9

boil them then take pieces of foil paper that can fully fit around the corn and spread butter all over it and put it on the grill but make sure to keep turn it on different sides

Answer 10

put each one on a square of tin foil, put a pat of butter on it. wrap tight, grill for 20 -30 minutes turning every 5 or 10 till all sides done