Delish editors cooking sweet corn on the cob every product we feature. We may earn commission from the links on this page. When the weather gets warm, grilled corn on the cob is basically mandatory.
The sweetness and crunch that comes with amazing summer corn complemented by a bit of smokey char, what could be better? But before you can get to that first bite, you have to pick out the best possible ears of corn. Here’s what you need to know when you’re shopping. When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can’t fully shuck 20 ears of corn at the grocery store when you plan to buy five. This indicates a fresher, sweeter, juicier corn.
Avoid brownish crackly husks and dry or black tassels—this is usually a sign that the corn is going past its prime and has started to dry up a bit. Feel the ear for plump kernels, skipping those with holes where kernels didn’t grow. If you want, you can grill corn with the husks still on: this will help trap some of the moisture and give you a half-steamed, half-grilled cooking process. But first, peel back the husk to expose the corn without detaching them completely and remove as much of the silk as you can. Season the corn with salt and pepper, plus a slick of butter or oil, then pull the husks back over the corn and plop them on the grill.
