One of our favorite ways to eat peak-season summer corn is straight off the cob while strolling the midway of the state fair . You can smell the sweet, smoky husks cooking a mile away and holding the charred husks while taking in all of the sights and sounds of the fair is pretty much peak Americana.
But if a visit to the fair isn’t in the cards for you this year, you don’t have to skip the corn. To help you learn how to grill corn in the husk at your house we went to the experts. And we didn’t get the intel from just anyone. We went straight to the source and chatted with folks from the family farm that supplies all of the corn for the Minnesota State Fair. So fire up the grill and grab your corn. It’s time to get cooking.
Related: The Grandpa-Approved Trick to Perfectly Cooked, Silk-Free Corn
What’s the History of Grilled Corn?
According to Jenna Untiedt , the marketing manager at Untiedt’s Vegetable Farm in Waverly, MN, grilled corn has deep ties to the Aztecs and Mayans, and is very popular in Mexico.