Grilled Corn In Husk

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Nothing says summer like grilling and corn on the cob. This Grilled Corn In Husk has a creamy BBQ coffee seasoned butter that is the essence of summer flavors. The butter sauce combines the punch of coffee, grilled bbq flavors, and a pinch of heat.

Why not try something new when it’s time to cook your corn on the cob? Grilling corn is easy and creates a flavor all it’s own.  To get the corn ready for the grill just pull off any dried out pieces of husk. Run the whole cob, husk and all under some water just to get them all wet. This will help prevent burning the husk off and create a steamed smoky flavor.

Is it better to grill corn in the 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.

How do you grill corn in the husk?

1. Heat grill on high until hot.
2. 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.
3. 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.

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 the butter for coconut oil.

Grilled corn is also great with BBQ sauce drizzled all over it just before serving.

For a great main dish recipe to go with your corn be sure and try my Thai Grilled Chicken.

Grilled Corn In Husk

Print Recipe

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.

Prep Time:30 mins

Cook Time:20 mins

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 finely ground coffee
• 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 of 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

Course: Side Dish

I appreciate your shares! xox