Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then consumed straight off the cob or cut off.

Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then consumed straight off the cob or cut off. Corn on the cob is generally eaten while still warm. Once boiled or grilled it is often seasoned with salt and buttered before serving.

There are three ways that corn on the cob can be safely prepared on the grill: cooked in the husks, boiled first and then grilled directly, or boiled and grilled in foil. The most used preparation of corn is by boiling, then butter, salt and pepper are added to taste. Grilled corn provides a different twist to its flavor and texture reliant on which grilling method is used. Though grilling corn is easy the best corn is without any burns, so you must be wary of how long the corn is on the grill once you begin the process.

The initial step to grilling corn is the actual preparation of the grill and corn; for gas grill, set the grill to high to get the grate heated. Once hot, lower to medium high heat. When using charcoal grill get the coals started and heat until gray or medium hot. position them so they are in an even layer.

Corn cooked in the husks: remove the outer layer of husks and leave it attached to the base of the ear of corn. take away inner layers of husks and silk and wash the ear of corn well. Pull the outer husks back up over the corn. immerse the ears of corn in water for 30 minutes. Using your hands or a pastry brush, cover the ear of corn with olive oil prior to grilling. Grill over medium low heat for 20 to 30 minutes, turning occasionally.

Corn cooked directly on the grill: shell the ears completely and wash well then boil in a large pot of water for 10 minutes. Preheat the grill to medium low and grill the ears just long enough to char and create flavor.

Corn cooked in foil: Husk the ears and boil as above. place each ear, or up to four, in the center of squares of aluminum foil. coat the corn with butter, salt and pepper or with specially seasoned butter. bind the foil tightly to seal well and cook on medium-low grill for seven to 10 minutes to finish and flavor.

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