There are many recipes out there for grilling corn. Our corn on the cob recipe has you put it on the grill while still in the husk. We found this one to be the easiest and just flat out the most flavorful. This is a great, refreshing barbecue side dish that everyone will love!
Preheat the Kong, Silverbac, or Grilla to 300 degrees.
Place the corn still in the husk on the grill, turning every 5 to 6 minutes. It will be done in about 20 minutes on a pellet grill and 15 minutes on a charcoal grill. Carefully remove the corn from the grill—it will be very hot! Pull the husk back and either remove it completely or leave it on and use it as a handle. You can use a knife to cut off the bottom part of the corncob where the husk attaches. Brush the corn with the mayonnaise, and then sprinkle with the rub and cheese. Garnish with a squirt of lime.
If you want less Mexican and more traditional flavor, replace the Cojita cheese with Parmesan and season with butter instead of the mayonnaise.
Aw, shucks! You just found out your favorite store was having a huge sale on corn fresh from your local farms. What a bounty — but what a pain to remove the husks. Save yourself the trouble by learning how to BBQ corn in the husk.
Barbecuing corn on the cob while it is still in its husk gives the corn an ultra-deep flavor. The smoke from your Grilla Grill penetrates every delicious morsel, leaving the corn perfectly cooked every time. Plus, if you try different types of wood pellets, the nuances of the smoke will add new dimensions to the way the grilled corn on the cob tastes.
As the ingredients mention, you can choose to serve your barbecue corn with the husk partially peeled back or completely removed. If you are hosting a stellar smoked grill picnic, why not ask your guests what they prefer? Some party animals love to try the husk-as-a-handle method to eat their smoked and barbecued corn!
Have someone at your table who is not quite a fan of the “dig in with their hands” method of eating corn? A terrific way to switch up this recipe is to completely remove the husk from the cob. Then, very carefully hold the corn up. Place one end of the corn on a plate. Slide a very sharp knife down the side of the cob. This should release the barbecued corn kernels, allowing them to fall to the plate. You can then add even more cheese to the top of the pile of warm, delectable corn, if desired.
Remember that when you learn how to BBQ corn on the cob while in the husk, you open the door to tons of new meals. Plus, you get a thumbs up from vegetarians. Just skip the dairy product additions if you have someone on your guest list who is sensitive to them or is vegan.
Serve your barbecue corn any time of day or night! It pairs wonderfully with all meats, poultry, seafood and veggie dishes.
Free shipping on orders over $79 applies to contiguous US only. See Shipping & Returns for more details.
©2023 Grilla Grills. All Rights Reserved.
558 E. 64th Street
Holland, Michigan 49423
616.392.7410