Grilled Corn On The Cob In The Husk Recipe
There are many recipes out there for grilling corn. Our corn on the cob recipe has you put it on the grill while still in the husk. We found this one to be the easiest and just flat out the most flavorful. This is a great, refreshing barbecue side dish that everyone will love!
- 4 pieces of corn, still in the husk
- ½ C mayonnaise
- ¼ C Grilla AP Rub
- 1 lime
- 1 C Cojita cheese
Preheat the Kong, Silverbac, or Grilla to 300 degrees.
Place the corn still in the husk on the grill, turning every 5 to 6 minutes. It will be done in about 20 minutes on a pellet grill and 15 minutes on a charcoal grill. Carefully remove the corn from the grill—it will be very hot! Pull the husk back and either remove it completely or leave it on and use it as a handle. You can use a knife to cut off the bottom part of the corncob where the husk attaches. Brush the corn with the mayonnaise, and then sprinkle with the rub and cheese. Garnish with a squirt of lime.
If you want less Mexican and more traditional flavor, replace the Cojita cheese with Parmesan and season with butter instead of the mayonnaise.