Bobby Flay's Tip For Perfect Grilled Corn

There are certain produce items that are emblematic of summer, among them tomatoes, okra, peaches, and cherries (via Food & Wine). Many of the home cooks among us look forward to these all-stars all year long, rushing to incorporate them into summer salads and desserts when they finally hit grocery stores and farmers' markets. And of all the prized summer produce, there's perhaps no item as eagerly anticipated as sweet summer corn, whose golden ears grace those of us in the United States from late spring through early fall, depending on the state (via When Is The Season).

Fresh corn is a standout in so many summer dishes, from bright, colorful corn salad to the citrusy, cheese-sprinkled grilled corn cobs known as elotes. Grilled corn is almost a category unto itself, with recipe variations featuring miso butter and red pepper jelly glaze, to name a couple accompaniments. If you've grilled corn yourself, then you know that techniques vary, with some cooks removing the husks prior to cooking and others swearing by leaving them on (via A Couple Cooks). So needless to say, we were interested to see which method celebrity chef — and grilling expert — Bobby Flay opts for when preparing this summer BBQ classic.

When it comes to grilling corn, some recipes call for shucking the ears, while others leave the husks on in order to protect the delicate kernels and prevent them from drying out on the grill. Count chef Bobby Flay in the latter camp: One of his "10 Commandments of Grilling" cites a three-step process of pulling back the husks from the ears, removing the corn silk, replacing the husks, and then soaking the corn in water for 20 minutes, which helps hydrate the husks and prevent them from completely burning and possibly creating a grill flareup when they hit the grates (via The Spruce Eats). Finally, Flay places the corn cobs directly on the grill, where they should take about eight to 10 minutes to cook.

After grilling, the husks and any remaining corn silk can be removed, and then it's time to dig in with butter, salt, and any other accompaniments of your choice. Flay says his method produces "the juiciest and crunchiest corn ever," and that sounds pretty good to us.