Everyone has their own favorite way to cook corn on the cob but Bobby Flay’s simple tricks for grilling it to perfection will make you the star of your next summer barbecue. The celebrity chef’s unique take on grilling corn on the cob results in super-tender kernels and saves you from having to wait for a big pot of water to boil. It’s a win-win!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2020-08-01 17:00:07 |  41,772 Views |
Bobby Flay's Grilled Corn on the Cob with Dill Butter | Boy Meets Grill | Food Network
As demonstrated on an episode of YouTube's "Boy Meets Grill" Flay's first trick is to grill the corn with the husks still on but also with the silk removed. He leaves the husk on "to protect the kernels" from the high heat of the grill according to the chef and TV host. You might be wondering how on earth that's possible but it's actually pretty simple: Simply peel the husks back like a banana stopping before you remove them and making sure to leave the bottom intact. The next step is everyone's least favorite: removing all of the silk. Luckily the process is considerably quicker and easier with the help of your trusty potato brush. The friction from the brush makes removing the silk a breeze.
Bobby Flay's next trick is to soak the corn on the cob in a large bowl filled with water and a little salt for at least 10 (and up to 20) minutes before grilling. The husks will absorb the moisture which will prevent them from burning on the grill. This moisture also essentially steams the corn as it cooks which makes the kernels nice and tender and evenly cooked.
After the corn has soaked it’s time to grill. Flay likes to place his shucked corn cobs directly on the grill and let them sit for 15 to 20 minutes turning the cobs occasionally. To determine if your corn is done he recommends carefully peeling back the husk (be careful! It’s hot!) to check the kernels. They should look plump and bright yellow. Press and poke a kernel with a fork or tongs; it should yield easily and release its starchy liquid. When you press down on the kernels they should feel firm but give a little. Once the husk is charred and the kernels look shiny the corn is done.
