Recipes — May 15, 2012 at 4:00 pm

Grilled Sweet Corn on the Cob


Recipe by: The BusDriver


  • Corn on the Cob (as many as you prefer)
  • Sugar
  • Water
  • Butter
  • Salt, Pepper, Spices to taste


Leave your corn in the husk and soak in sugar water for a minimum of 30 minutes prior to grilling. The sugar is optional, but I think it adds an extra sweetness to the corn.

After soaking, place corn onto preheated grill wrapped solely in the wet husk and cook with indirect heat. Turn as needed. The water soaked into the husk will steam the corn as it cooks. Optionally, you could loosely wrap aluminum foil around the husk to prevent it from browning and getting ash on your corn later when you unpeel it. The cooking time will vary, but generally takes about 20 – 30 minutes.

After cooking, carefully unpeel the husk from the corn. You’ll find that the husk comes off a lot easier from the cooked corn than it does when peeling from uncooked corn. Both the husk and corn will be VERY hot. You can unpeel under running water, if available, to make it cooler to the touch.

Finish your corn with melted butter, salt, pepper and additional spices to taste. Consider Old-Bay seasoning instead of salt for a Maryland touch.

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