Corn on the cob is one of life's simple pleasures. Perfect for a picnic or cookout, corn on the cob can be steamed or boiled if you're looking for a quick and easy way to get it done without much fuss. But you're missing so much flavor if you take that route. Grilling corn on the cob is arguably the best way to maximize flavor. After all, grilling causes the Maillard reaction, which is just a fancy way of saying your corn is golden brown in spots with all those appetizing grill marks on it. That said, it's surprisingly easy to mess up grilled corn. Have you considered that you've been grilling corn on the cob all wrong this whole time? Here's how to get it right.

#Corn #Grilling #Cooking

Don't soak! | 0:00
A husky compromise | 1:24
Smooth as silk | 2:22
Keep it fresh | 3:17
Trust the grill | 4:49
Don't overcook | 5:37
Handle the heat | 6:30
That smoky flavor | 7:25
Beyond the grill | 8:20
Get creative | 9:05

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