Soaking corn in salted water before grilling unhusked keeps kernels moist and seasons them, too. Photo by: Joe Keller/America's Test Kitchen via AP
May 23, 2018 10:54:14 AM
Grilling corn sounds like a simple proposition -- but our research found dozens of variations on the cooking method for this classic summer vegetable.
For a recipe that produced corn with a distinctly grilled taste and lightly charred kernels, we grilled the corn unhusked. The grill imparted great flavor to our grilled corn, but also made the kernels tough and dry. To avoid this, we soaked the husked corn in salted water before grilling, which kept the kernels moist and seasoned them as well.
If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty.
GRILLED CORN ON THE COB
Start to finish: 1 hour and 30 minutes
Salt and pepper
8 ears corn, husks and silks removed
8 tablespoons unsalted butter, softened
Nutrition information per serving: 222 calories; 107 calories from fat; 12 g fat (7 g saturated; 0 g trans fats); 27 mg cholesterol; 199 mg sodium; 30 g carbohydrate; 4 g fiber; 11 g sugar; 5 g protein.
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