Corn on the cob is a staple of summer grilling season, with its sweet, tender kernels begging to be slathered in butter and sprinkled with salt. But when it comes to prepping your corn for the grill, there’s one question that often arises: should you shuck it or not?
Some people argue that leaving the corn in its husks while grilling preserves its moisture and flavor, while others contend that shucking the corn beforehand is the way to go. In this article, we’ll take a look at both sides of the debate and examine the pros and cons of each method, so you can decide for yourself whether you should shuck your corn before grilling.
The Case for Shucking Corn Before Grilling
Many people believe that shucking corn before grilling it is essential for obtaining the perfect taste and texture. One of the main arguments in favor of shucking corn is that it allows the flavors of spices, butter, and other ingredients to penetrate the kernels better.
Additionally, removing the husk and silks can help reduce the cooking time, making the corn less likely to become overcooked or dried out. Finally, once shucked, the corn is easier to handle and serve as the husks do not get in the way. These reasons are why some people prefer to shuck their corn before placing it on the grill.
The Benefits of Grilling Corn with the Husk On
Grilling corn with the husk on is a long-standing debate among cooking enthusiasts. While many believe that the husk should be removed beforehand, there are some benefits to keeping it on. Firstly, grilling the corn with the husk intact preserves its natural moisture. The husk acts as a barrier and traps the heat inside, steaming the corn and infusing it with a rich, smoky flavor.
Additionally, keeping the husk on prevents the corn from drying out or getting burnt. The husk helps to protect the kernels from direct heat, allowing them to cook evenly and retain their juiciness. It also makes it easier to remove the silk after grilling, as the husk acts as a natural handle. Overall, grilling corn with the husk on takes a bit longer, but the result is a flavorful and juicy corn that tastes simply delicious.
Different Grilling Techniques for Shucked and Unshucked Corn
Grilling corn is a summer tradition, but there’s confusion about whether to shuck it before or after grilling. The answer is that it largely depends on the grilling technique. Shucked corn is perfect for direct grilling, where it’s placed directly over the flames and turned every couple of minutes. Unshucked corn is ideal for indirect grilling, which involves putting the corn on a cooler part of the grill and covering it with the lid. When unshucked, the corn steams in its husk, which keeps it moist and flavorful.
Direct grilling is better for getting a char on the corn, and it’s quicker than indirect grilling. This method works best for shucked corn. Indirect grilling, on the other hand, takes a bit longer, but it’s great for cooking multiple ears at a time, and it results in corn that’s tender and juicy. The husk protects the corn from drying out, and it imparts a subtle smoky flavor. So, before starting your next barbecue, figure out which grilling technique you want to use, and then decide whether you should shuck the corn or not.
The Best Seasonings for Grilled Corn, Shucked or Unshucked
Seasonings are a crucial factor that can amplify the flavors of grilled corn. While it’s debatable whether shucked or unshucked corn should be used for grilling, the choice of seasoning can make or break the taste. As for shucked corn, a dab of butter and sprinkle of salt can bring out the perfect savory flavors of your corn. Adding some garlic or grated parmesan cheese can certainly please your taste buds as well.
Unshucked corn, on the other hand, allows for the creation of more complex seasoning blends. For instance, a combination of chili lime seasoning and olive oil can produce an excellent burst of flavors. Another excellent seasoning combo for unshucked corn is a mixture of cumin, smoked paprika, and a pinch of salt and pepper. Overall, the selection of the best seasoning for grilled corn can significantly elevate the taste of your dish, whether or not it has been shucked.
The Safest Methods for Grilling Corn with the Husk On
When it comes to grilling corn, the safest approach is to leave the husk intact. Not only does this help protect the corn kernels from being burnt or dried out, but it also helps retain the flavor and natural juices of the corn. Grilling corn with the husk on also eliminates the need for aluminum foil or cooking spray, which can contain harmful chemicals.
To grill corn with the husk on, simply soak the corn in water for a few minutes and then place it directly on the grill. Make sure to turn the corn often to ensure even cooking and to prevent the husk from catching fire. Once the corn is fully cooked, remove it from the grill and let it cool for a few minutes before carefully peeling back the husk and removing the silk. This method not only ensures a safe and delicious grilled corn experience but also adds a unique smoky flavor to the corn.
Grilled Corn Recipes for Every Style of Grill
Grilled corn is a staple at any summer BBQ, and with so many different styles of grills available, there’s a recipe for everyone. For a classic charcoal grill, try a simple recipe of corn on the cob slathered in butter and salt. For a gas grill, experiment with adding spices like paprika or chili powder to the butter for a little kick. Grill baskets can also be a great option for those with smaller grills or who want to mix in other vegetables.
For those with a smoker, smoked corn on the cob is a must-try recipe. Soak the ears of corn in water for about an hour, then smoke them at 225°F for a few hours until tender. For a unique touch, add in some wood chips that complement the flavor of the corn, like hickory or mesquite. No matter what type of grill you have, there’s a grilled corn recipe out there to satisfy every taste bud.
Weighting in on the Debate: Experts Weigh in on Grilling Corn with or without the Husk.
Grilling is the perfect way to enjoy a summer day, and corn on the cob is one of the most popular summer grilled foods. The question is: should the corn be shucked before grilling, or grilled with the husk on? Different people have different opinions on this issue, but experts have weighed in to settle the debate.
According to experts, grilling corn with the husks on help it stay moist, because it steams in its husks as it cooks, which results in a more tender and flavorful outcome. Those who advocate for shucking the corn before grilling find that it allows for more even char and smoke flavor. Ultimately, the decision is subjective, and it depends on what you prefer. Shucking the corn may work better for you if you want an evenly charred ear, while grilling with the husk on makes for a juicier result.
Verdict
When it comes to grilling corn, the debate over whether or not to shuck the husk beforehand is ongoing. While some argue for the convenience of unshucked corn, others argue that shucking before grilling provides better flavor and moisture retention. Ultimately, the decision comes down to personal preference and cooking style.
Those who prefer unshucked corn can enjoy the ease of preparation and the unique flavor that comes from its slightly charred husk. On the other hand, those who prefer the caramelization and moisture retention that come with shucking can still achieve great results by boiling the corn briefly before grilling. Whatever your preference may be, taking the time to experiment with different preparation methods can lead to delicious grilled corn every time.