Keeping multiple grilled ears juicy
When grilling a batch of corn for a group, the challenge is consistent cooking without drying out finished ears. Use a staging method to hold ears warm and moist.
Strategies:
- Soak husks briefly before grilling to add moisture and protection.
- Grill in batches, moving finished ears to a cooler area wrapped in clean towels or foil to retain heat and steam.
- Use a covered pan or cooler lined with foil as a holding station; add a small hot water bottle or heated stone if you need longer holding time.
- Brush ears with butter or oil before and after grilling to seal in moisture.
Timing and heat control:
- Grill at medium to medium-high heat for more control.
- Avoid over-char; rotate frequently.
- Serve as soon as possible; if a short delay is unavoidable, keep ears wrapped and covered.
These methods maintain juicy kernels and warm ears for serving several people without sacrificing texture.