Brine that corn!

[AustinTejasFan]

I caught a segment on Test Kitchen on PBS about grilling corn on the cob. I've tried all the usual methods; with shuck, some shuck, no shuck, etc. Results were varying degrees of disappointment.

The Test Kitchen demonstrated brining, which I tried out on Father's Day for my daughters. The result was some of the best grilled corn on the cob I've ever had.

Mix equal parts sea salt and sugar in ~gallon of water, add shucked corn on cob and place in fridge for up to 4 hours. Season corn with fresh cracked black pepper. Grill corn on hot grill for 10-14 minutes, turning every 2-3 minutes to keep corn from burning. Remove from grill and brush with melted butter or your favorite seasoned melted butter.

I also grilled some very nice boneless rib eyes and bacon wrapped asparagus.

 

[Tailgate]

I have had good luck just soaking my unpeeled corn in water for 30+ minutes and then tossaing it on. Delish and doesn't burn.

 

[stina]

If you'll put the un-shucked corn in water and bring it just to a boil, then turn off the heat and let it sit till cool, it doesn't burn on the grill and it's more tender. I do love grilled corn on the cob.

 

[Son of a Son]

Hehe, this is where having a large pit rules...

I always buy 6-10 ears whenever I am smoking something, and I toss them on (still in their handy natural wrapper) for the last hour or two.