Oh, it is not that hard, grilled corn on the cob in husk, don’t let it scare you. One of the things I love best to grill in the summer, is corn on the cob, and of course in the husk. But you know, there is no need to do it that way. You can always remove the husks and the silk. But either way, I love corn in the summer.
Here is what you do. First you have to peel back the husk and remove the silk. Now you are ready to soak the corn in some cold water. Make sure that you place something heavy enough on top of the corn to keep it totally immersed in the water.
Now you can start up your grill and get it to medium heat. While your grill is heating up and the corn is taking its bath you have time to decide whether or not you would like to season the corn before you grill it, or after it is done. It is your call.
How about for this post today I give you a great Mexican grilled corn on the cob in husk recipe? Now to me that just sounds fanatastic! So let’s go for that one today.
OK, so you have the corn soaking in the water. Remember you had pulled away all the silk, but left the husks intact. And you have your grill going at medium heat. Take your corn and remove it from the water and shake off any excess water. You can then place it on the grill and start grilling.
You will need to be turning it every eight or nine minutes or so to keep it from burning. Now the corn is going to char on the outside, but that is alright. Remember you are having grilled corn on the cob in the husk so you might think that the husk might char a little but it is not going to affect what is going on inside. Trust me you are going to have one great grilled corn dish here.
All in all it should take about 15 to 20 minutes for the corn to get done. When you take it off the grill I would recommend using some tongs for you know that it is going to be hot.
Now you can unwrap it and then spread this mixture on it for a great Mexican grilled corn on the cob in the husk dish. This is going to be great!
- 8 cobs of corn
- 4 TB butter
- 8 TB mayonaise
- 8 lime wedges
- 2 cups of cotija cheese, crumbled
- Cayenne to taste (or chili powder if you prefer)
When you have removed the corn and it is still hot then you can spread about a half tablespoon of the butter and one tablespoon of the mayonaise over the grilled corn. Now take your cheese and sprinkle it liberally over the cob, but remember that you still have seven more to do. Now sprinkle the cayenne (or the chili powder) over the corn and then squirt some lime juice on there.
Now is when you can truly enjoy one fantastic grilled corn on the cob in husk recipes called Meixcan Corn. Enjoy!
Check out my friends over at bbqmyway and how they grill up their corn on the cob in husk. Watch this short video here >