HOW TO MAKE THE BEST GRILLED CORN EVER

Corn is a simple-to-make, yet delicious ingredient that’s even better when cooked on the grill. When you get those char marks on the corn it looks, and tastes, spectacular. That’s why the Wolf & Grizzly Grill is perfectly suited to this type of recipe, as you can adjust the grill height down to the 6inch mode to really get a beautiful char on those corn kernels. 

This recipe is so good, I never barbecue without corn on the cob. The corn husk not only helps you to steam the corn on the grill. You can use it as a handle to eat the corn too.

What you’ll need: 

  • Fresh corn on the cob in its husk (look for a bright green husk that’s tight, it should feel firm and heavy for its weight) 

  • 50g butter 

  • Thumb size piece ginger 

  • 2 cloves garlic

  • Smoked salt 

 

Corn on the cob, with butter and spices ready to cook on a cutting board.Photographer: Liam Barker 

 

Method:

The key to good corn is preserving the moisture and bringing out the natural sweetness of the corn.

1. Start by soaking the corn in water for at least 30 mins. Make sure it’s totally submerged. The leaves will absorb a little water which will allow the corn to steam on the grill. 

2. Set your grill to the 6-inch mode and put the corn on over hot coals. Turn them every 5 mins for 30 mins.

3. Remove the corn and let it cool down a little. Take your butter and put it in a heatproof dish. Grate in the ginger and garlic. Put the dish on the grill so the butter gets infused. 

4. Now peel the husk back, but keep it attached to give you something to hold on to. Brush the butter onto the corn. Fan the coals so they are nice and hot and put the corn back on the grill to get some colour. Finish it with some smoked salt all over and eat directly off the cob.

 

Grilled corn on the cob on top of the Wolf and Grizzly GrillPhotographer: Liam Barker 

 


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