Emeril Lagasse's Top Tip To Keep Grilled Corn On The Cob Moist
If you've ever thrown a backyard barbecue, you likely know that not every dish or side can be grilled the same way — including vegetables. It would seem one grilled side that sometimes disappoints is corn on the cob. According to Emeril Lagasse, corn needs more of something even most grilled meats need too: moisture. In a segment on YouTube, Lagasse explains that grilled corn on the cob needs a bit of extra preparation and love rather than simply removing the husks and the silks from the ears.
Just like marinating meat before placing in on the grill, corn on the cob can benefit from a similar process. However, instead of marinade, Lagasse simply suggests soaking your ears of corn in cold water before placing it over the heat. According to Spend with Pennies, soaking the corn before grilling will not only prevent it from burning, but it will help keep the kernels juicy and bursting with flavor when you bite into it.
There's another trick you can add to this tip
If you want to take your grilled corn on the cob to the next level of delicious, there is another ingredient you will want to add to your cold water soak. According to the Chicago Tribune, soaking ears of corn in cold salt water before grilling them will not only help the corn retain its moisture, but it will also help make the kernels of corn more tender. However, in order to make the most out of this tasty tip, you will need to think ahead — well before you start the grill.
According to Emeril Lagasse on YouTube, soaking the corn for hours is the best option. The Chicago Tribune, however, suggests soaking the ears for a minimum of 30 minutes, but no more than eight hours. So, to make the best grilled corn on the cob, you will need to think and plan ahead in order to give your ears plenty of time to soak and absorb the water for the best results.