There is not a lot of information out there about how you barbeque corn. So, in all my research (as I am known to do) I have compiled everything I have found out from trying to answer my question of, “How do you barbeque corn?” Just so happens, you have stumbled on my collection of information. So, read on, and enjoy the trip.
Why we barbeque corn
There are actually a lot of reasons why you should barbeque corn. To start, doesn’t everything taste better out of your smoker / grill? Right, that’s what I thought. If it makes the meat taste so good, then why shouldn’t it make the corn taste just as good?
I have to say that running back and forth from a boiling pot of water in the kitchen to your smoker / grill is a royal pain. Makes sense to prepare everything in one spot.
Lastly, boiling corn does not give it any of the color that we all love from smoked / grilled food.
Barbeque corn preparation
Prep the Corn
My opinion says that sweet corn does the best for barbeque as it gets a little caramelizing on it (from the sugar) that we all love. Pull out the corn from what ever it is being stored in, and separate the corn from each other. Make sure that the husks are fairly intact. How do I barbeque corn with out the husks? Well, that is a question for a different post.
Now we have our individual cobs of corn wrapped in a protective husk barrier. Good.
Prep the soak
Yes, that’s right…. I said the soak. I use fairly large buckets to soak the corn in, so if you are going to use smaller containers, you will have to adjust the amount of salt to use. You are going to want to add a couple tablespoons of salt to each of the buckets. We are basically brining our corn, makes it moist and yummy. How do I barbeque corn with out soaking it first? You don’t, just soak it…. Trust me.
Soak the Corn
Put your corn cobs in the brine solution that we made up there. At a minimum I would not leave it in any less that two hours, but more is preferred. If you really want to be groovy, I would put the corn in the brine some time around lunch, and let the corn soak till dinner is being started. That should give enough time for it to finish.
Barbeque the Corn
Take the corn out of your brining solution and let it dry off for a minute or two, then toss the corn on the grill, or if you are using a smoker, right over the coals. Make sure you are turning the corn repeatedly or it may catch fire. Not the best thing.
Do not fret that the husks are getting a nice dark black color, that’s ok. The corn inside (if your turning it) should be fine and dandy. Inside the corn is getting a caramel on it, and when done, will be so juicy you will not know what to do with it.
After about 15 minutes or so, pull it off the coals and open it up. Bask in the smell of freshly cooked barbeque corn. If all went according to plan, the barbeque corn cob should have some light brown spots, that is the sugar caramelizing I was talking about. That makes for some good eats!!
Comments are welcomed
Your comments are welcomed, and we like to hear the feedback. Did you get good results? Do you have a different method? We would love to hear it. Feel free to link us some pictures of your barbeque corn!
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