Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Corn on the Cob

Grilled corn on the cob - did I do something wrong?


Home Cooking 22

Grilled corn on the cob - did I do something wrong?

librarianjen | Jun 26, 2011 04:12 PM

I saw online a way to do grilled corn on the cob (I've never done this before). I pulled the husks back, got rid of all the silks, and buttered, salted, and peppered the ear. Wrapped the husks back up, and rolled each one in foil.

I grilled this over high heat for about 5 minutes, turning regularly. Another 5 minutes on medium heat. Then, I put the ears on the top grate while I cooked my chicken.

The corn came out delicious - tender, and just perfect texture - the others loved it. But I couldn't get the smell of the singed husks out of my nose (so to speak) and didn't enjoy it. It smelled nasty to me, but others didn't notice it?

For others who have grilled corn - is this normal? Just part of the experience of grilled corn? Or did I fail by using regular foil and not heavy duty? The foil didn't 'burn' but some of the husks were dark.

Want to stay up to date with this post?

Recommended From Chowhound