Nothing says summer like grilling and corn on the cob, so this Grilled Corn In Husk with a BBQ coffee rub is the essence of summer flavors all combined with the punch of coffee, grilled bbq flavors, and a pinch of heat.
If you are firing up the grill to keep your kitchen cool, then you will defiantly want to grill your corn on the grill. If you need some flavor enhancers for your BBQ be sure to check out my Whiskey Steak Marinade, Maple Dry Rub, and Bacon and Whiskey BBQ Sauce.
Why grill corn in its husk?
If you want to grill your corn it is best to leave the husks. This protects the corn kernels from direct exposure to the heat of the grill. This will also prevent drying out and yield steamed tender corn on the cob.
🔪 Instructions
- Heat grill on high until hot.
- Pull off any bad corn husks and discard. Soak husk and cobs, in water for a few 30 minutes before grilling. This adds moisture to the husks, softening them and reduces the chance of burning too much.
- Place the corn directly on the grill. Cover and grill for 15 to 20 minutes or until the husks are charred on all sides, turning every few minutes
Now don’t freak out! You didn’t burn the corn. When you pull it off the grill and it looks black and chared like these in the picture do. It’s all part of the process.
When you pull back the husk you will discover a golden slightly charred ear of corn that is ready for seasoning. I have found it easier to clean up to remove the husks outside. It can get quite messy with the little charred pieces of husks. I also like to use a good pair of Heat Resistant Grilling Gloves.
Next, slather on some BBQ Coffee Dry Rub seasoned butter to create a delicious and unique sauce to complement your grilled corn. Be sure and print the recipe for my BBQ Coffee Dry Rub Seasoning, it’s the perfect dry rub for grilled meats and vegetables. I like to make this sauce vegan by substituting butter for coconut oil.
Grilled corn is also great with BBQ sauce drizzled all over it just before serving.
How to reheat corn on the cob
If you have leftover corn on the cob it is easy to reheat.
- First, preheat your oven to 400 degrees Fahrenheit.
- Fill a baking dish with enough water to cover the bottom of your dish.
- Place the corn on the cob in the dish with water.
- Cover the baking dish with foil being sure it is sealed tightly.
- Place dish in the 400 degree oven for 8 minutes.
More BBQ recipe ideas
Grilled Corn In Husk
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 4 ears of corn, with husks on
- water
- 2 tablespoons butter, or cocnut oil if you prefer a vegan seasoning
- 2 teaspoons BBQ Coffee Dry Rub Seasoning
BBQ Coffee Dry Rub Seasoning
- 1/4 cup coffee, finely ground
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cocoa powder
- 1/2 tablespoon cayenne , or more
Instructions
- Heat grill on high until hot.
- Pull off any bad corn husks and discard. Run corn, husk and all, under water for a few seconds to moisten. This will help it not burn and help keep corn moist.
- Place the corn directly on the grill, cover, and grill for 15 to 20 minutes or until the husks are charred on all sides, turning every few minutes.
- Mix all BBQ seasonings in a small jar. Place lid on and shake.
- Put two tablespoons of butter in a sauce pan. Turn on low heat just until the butterl melts.
- Add 2 teaspoons Coffee BBQ Seasoning Mix (Yes, you will have leftover seasoning mix in your jar to use again or for other grilling recipes.) Allow seasoning and butter to remain on warm for 1 minute then turn off the heat.
- Remove corn with tongs and let cool until they can safely be handled.
- Remove the husks and silk from each ear of corn. You can either discard the husks completely or fold them back to use as handles.
- Use a pastry brush to spread Coffee BBQ Seasoning butter mixture over each ear of corn. Place the corn on a serving platter, sprinkle fresh lime juice, and cilantro.
- Serve warm