Kittencal’s Milk Soaked Grilled Corn in Husks… Delicious!

There’s a certain magic that happens when summer arrives, and the air is thick with the promise of outdoor cooking. For me, it conjures up memories of childhood picnics and the unmistakable aroma of charcoal mingling with sweet, fresh corn. One particular recipe that has become a treasured staple in my culinary repertoire is Kittencal’s Milk Soaked Grilled Corn in Husks. I first encountered this method years ago, and it was a revelation. The simplicity, the unexpected tenderness, and the sheer corn-on-the-cob perfection it delivers still astounds me every time I make it. It’s more than just a recipe; it’s an invitation to savor the season, a reminder of simpler pleasures, and a testament to how a few thoughtful steps can elevate a humble ingredient to extraordinary heights.

Recipe Overview

• Prep Time: Approximately 10 minutes (plus soaking time)
• Cook Time: 22-30 minutes
• Total Time: Around 1 hour to 1 hour 10 minutes (including soaking)
• Servings: 6
• Yields: 6 ears of corn
• Dietary Type: Vegetarian (can be adapted for vegan)

Ingredients

Here’s what you’ll need to create this delightful dish:

• 5-6 ears of corn, left in their husks
• 1/2 cup butter, softened
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (or to taste)
• Cold water, enough to fill your soaking container
• 1 cup milk
• Parmesan cheese (in a cheese shaker, optional, for serving)
• Kitchen string, to tie the corn (use only cotton string)

Equipment Needed

• A very large bowl or container for soaking
• A sharp knife for preparing the corn
• A small bowl for mixing the butter mixture
• A grill

Instructions

Let’s get down to the business of creating this incredibly flavorful corn:

1. Prepare the Corn: Begin by carefully peeling back the husks of each ear of corn. The goal is to peel them back only as far as they are still attached near the bottom, exposing the kernels but keeping the husks intact. This creates a natural, edible wrapper for the corn. Once the kernels are exposed, thoroughly remove all the silk and discard it.

2. Create the Flavorful Butter Mixture: In a separate bowl, combine the softened butter with the chopped fresh parsley, salt, and black pepper. Mix these ingredients together until well incorporated. You can use your hands for this step, which I find to be the most effective way to ensure even distribution of the seasoning. Generously spread this seasoned butter mixture all over the exposed corn kernels.

3. Rewrap and Tie: Gently rewrap the corn in its husks, ensuring they are snug against the kernels. Next, secure the husks by tying them with kitchen string. Use cotton string only, as nylon can melt on the grill. Tie the corn in two places: once near the top of the husks and once near the bottom. This will keep everything together during the soaking and grilling process.

4. The Essential Soak: Place the prepared corn in a very large bowl or container. Cover the corn completely with cold water. Then, gently mix in the 1 cup of milk into the water. Ensure the corn remains submerged and that the string is on during this crucial soaking phase.

5. Soaking Time: Let the corn soak in this water and milk mixture for a minimum of 30 minutes, or a little longer if time allows. It’s vital not to rush this step; the soaking is key to achieving tender, moist, and flavorful corn.

6. Grilling Perfection: Preheat your grill to medium heat. Once the grill is ready, place the soaked corn directly onto the grill grates, covered. Grill the corn for 22-30 minutes. It is essential to turn the corn often throughout the cooking process to ensure even cooking and prevent any burning. The husks will char slightly, which adds to the smoky flavor.

7. Serve and Enjoy: Once the corn is tender and cooked through, carefully remove it from the grill. Serve immediately with additional butter, a sprinkle of salt, and freshly grated Parmesan cheese, if desired. I personally love using a cheese shaker to generously dust the corn with Parmesan right at the table as we eat.

8. The Verdict: Prepare for a taste experience that is simply DELICIOUS!

Expert Tips & Tricks

• Make-Ahead Magic: To save time on grilling day, you can prepare the corn earlier in the day. After buttering and tying the corn, simply tie them with string and refrigerate them. When you’re ready to cook, just make sure to follow the soaking time as stated before grilling.
• The Husk Advantage: While some might suggest wrapping the corn in foil after soaking, I find that grilling them directly in their husks imparts a richer, more authentic flavor. The husks create a perfect steaming environment, locking in moisture and infusing the corn with a subtle smoky essence.
• Heat it Up: If you enjoy a bit of a kick, consider adding a small amount of cayenne pepper to the butter mixture before spreading it on the corn. This offers a delightful warmth that complements the sweetness of the corn beautifully.
• Checking for Doneness: A good indicator that your corn is ready is when the kernels are plump and tender. You can gently poke a kernel with a sharp knife or skewer – it should yield easily.

Serving & Storage Suggestions

This corn is best enjoyed immediately after grilling, while it’s hot and bursting with flavor. It’s a perfect side dish for barbecues, picnics, or any summer gathering. Serve it with extra butter and Parmesan cheese for a truly indulgent experience.

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, you can gently warm them on the grill, in the oven at a low temperature (around 300°F or 150°C), or even in the microwave, though the texture might be slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	257.2 kcal
Calories from Fat		64%
Total Fat	18.3 g	28%
Saturated Fat	10.8 g	54%
Cholesterol	46.4 mg	15%
Sodium	350.9 mg	14%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	2.5 g	9%
Sugars	4.5 g	17%
Protein	4.9 g	9%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Spicy Kick: As mentioned, a pinch of cayenne pepper or a dash of hot sauce in the butter mixture adds a delightful heat.
• Herbaceous Notes: Feel free to experiment with other fresh herbs like chives, dill, or a mix of your favorites alongside or instead of parsley.
• Garlic Infusion: For an extra layer of savory flavor, mince 1-2 cloves of garlic and incorporate them into the butter mixture.
• Vegan Adaptation: To make this recipe vegan, simply substitute the butter with a good quality vegan butter or olive oil. For the milk soak, you can use plant-based milk like almond or soy milk.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the corn in milk and water?
A: Soaking the corn in the milk and water mixture for at least 30 minutes ensures that the corn steams beautifully within its husks on the grill, resulting in incredibly tender and moist kernels.

Q: Can I use any type of string to tie the corn?
A: It’s crucial to use only cotton string or kitchen twine made from natural fibers. Synthetic materials like nylon can melt on the grill and pose a safety hazard.

Q: What if I don’t have a grill? Can I still make this recipe?
A: While grilling is recommended for the best flavor, you can adapt this recipe for an oven. After soaking, remove the corn from the water, pat them dry, and place them on a baking sheet. Bake at 400°F (200°C) for about 25-35 minutes, or until tender, turning occasionally.

Q: How do I know when the corn is done cooking on the grill?
A: The corn is ready when the kernels are plump and tender. You can test for doneness by gently piercing a kernel with a sharp knife; it should give easily. The husks will also be nicely charred.

Q: Can I prepare the butter mixture ahead of time?
A: Yes, you can prepare the butter, parsley, salt, and pepper mixture a day in advance and store it in an airtight container in the refrigerator. Let it soften at room temperature for a bit before spreading it on the corn.

Final Thoughts

This Kittencal’s Milk Soaked Grilled Corn in Husks recipe is a true testament to the power of simple ingredients and thoughtful preparation. It’s a dish that embodies the joy of summer, bringing friends and family together around the grill. The slightly smoky, sweet, and savory flavors are utterly irresistible, and the incredibly tender texture is something you’ll crave again and again. Don’t hesitate to experiment with the variations, but I urge you to try the original method first – it’s a classic for a reason. I encourage you to give this recipe a go, and I’d love to hear your thoughts and any delightful adaptations you discover. Serve it alongside your favorite grilled meats or a light summer salad, and pair it with a crisp white wine or a cold craft beer for the perfect al fresco meal. Happy grilling!