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Spread a thin layer of softened butter on each ear of corn, making sure to cover all sides. Place the corn directly on the grill grates, perpendicular to the grates to prevent them from falling through. Close the lid and cook the corn for 15 to 20 minutes, turning frequently to ensure even cooking and charring.

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Step 2: Grill the Corn. Place the ears directly over hot coals. Grill for 15-20 minutes, turning every 4-5 minutes, or until husks are completely charred black. Since the corn is done when the kernels are tender, test the corn by giving it a light squeeze with the tongs.

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Save to My Recipes. Step 1 Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.) Add corn and cook, turning often, until charred all over, about 10 minutes.

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1 Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚). 2 For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn.

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Instructions. Preheat your griddle to high heat (about 500 degrees Fahrenheit). Put butter in a small saucepan and place on the griddle in a corner where it is not as hot. Next, add oil to the grill and spread over griddle with a spatula. Place the popcorn kernels on the griddle and spread into an even layer.

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Preheat a grill to medium high heat: that's 375 to 450 degrees Fahrenheit. Place the corn on foil and season. Rub it with olive oil, cover with salt and pepper, and then place a few pats of butter on top. Wrap the corn in foil loosely. Poke a few holes in the aluminum foil to allow air to escape.

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Instructions. Heat grill to 400°F. Pull the husks back from the corn cob and trim the silks and remove the end of the stalk with a sharp knife. However, to prevent the corn from drying out when it's grilled, keep the husks attached. Once the silks have been removed from the corn, pull the husk back over the corn cob.

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How to Make Popcorn on Blackstone Griddle: Step 1 - Preheat the Blackstone Grill over high heat (approximately 500 degrees F). The grill has to be hot to pop the popcorn. Step 2 - Place the butter in a small saucepan and place it on one side of the grill. Step 3 - Place the popcorn kernels in a small mixing bowl.

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To make it, simply pour your popcorn kernels, olive oil, butter, and dry rub seasoning into a cast iron skillet and smoke them on the grill at 225 degrees Fahrenheit for 90 minutes. Once smoked, transfer the kernels to a popcorn popper and prepare them just like you would regular popcorn.

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Preheat your grill to medium-high heat. Lay the corn ears (still in their husks!) straight on the grill grate and cook corn, turning occasionally, until the outer leaves are evenly charred.

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To remove the silk before grilling, pull back — but don't remove — the husk, pull off the silk, and smooth the husk back up. Or, simply peel the whole darn thing after grilling. Don't be alarmed: The husk will char completely but the tender kernels inside will steam perfectly and the silk will come off cleanly. 2.

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Preheat your grill to medium-high heat, around 350°F to 400°F. While the grill is heating, peel back the husks of the corn without removing them completely. Remove the silk (the fine threads) from the corn. 2. Brush each ear of corn with olive oil or melted butter. Season with salt and pepper to taste.

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Place corn in a sink or large bowl of water to soak for at least 15 minutes (it can soak overnight if needed). Preheat grill to medium-high heat. Remove corn from the water and shake off excess so it's not dripping. Place cobs on the grill and cook 15-20 minutes, turning occasionally.

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Method: Boil, then grill. 8/10. Prep: 1 minute per ear, plus time to bring large pot of water to boil. Cook: 3 minute boil, plus 5 minutes on the grill. To execute this two-step method, boil shucked corn for a few minutes in salted water. Oil it up and transfer it to the grill to char.

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Instructions. Preheat BBQ (grill side) until very hot. Peel husk off the corn. Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.

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Step 7. Grill the popcorn until the popping stops -- about 8 to 10 minutes -- and then remove the baking pan from the grill with a pair of cooking mitts. Season the popcorn to taste. Whether you are looking for a light afternoon snack or suffering from a case of the late night munchies, grilling popcorn puts a new spin on an old favorite.