Instructions. Preheat your grill and skillet. Preheat your oven or grill to 425 degrees F and heat your skillet. Mix dry ingredients. In a large bowl, combine the cornmeal, flour, sugar, salt, and baking soda. 1 ¼ cup cornmeal, ¾ cup flour, ¼ cup sugar, 1 teaspoon salt, 2 teaspoons baking soda. Mix wet ingredients. Here’s how to prepare corn in the slow cooker: Shuck the corn. Brush with olive oil or butter (if desired) and season with salt and pepper. Add about ⅔ cup water to the slow cooker, then the corn. If you don’t want to use any water, wrap the cobs tightly in foil instead and place them seam-side-up in the slow cooker. Remove husk and clean corn. Brush with olive oil and season to your liking. Add 1 cup of water on Ninja Speedi inner pot. Place crisper tray on bottom position. Put the two ears of corn on the cob on top of crisper tray. Close the Ninja Speedi lid and turn the unit on. Flip the switch to Rapid Cooker and select STEAM & CRISP. Just rub the cold butter on the uncooked corn on the cob, and wrap up in foil. Pin It! Cook over open flame (it can be a pretty hot and powerful fire, with the flames licking up over the foil-wrapped corn) for about five minutes, turning the corn periodically so it gets evenly cooked. Then unwrap, sprinkle with a bit of kosher salt, and be Start by heating your grill to around 375°F. Once your grill is to temperature, take the corn in the husk and put it directly over the coals or burner. Cover the grill and rotate the corn every 5 minutes. The husk will create a barrier between the corn and the heat, protecting the kernels while also steaming the corn inside the husk. This gives the corn its own personal little steam bath while also allowing for it to get a little crispy on the edges. Wrap each ear tightly in foil. Preheat grill to 350-400°F. (Burners on medium). Once grill is warmed up, place the corn on and close the lid. Let it cook for about 10 minutes. Lay the ears of corn on the aluminum foil or hold them over the sink to season corn on the cob with garlic salt, sea salt, or garlic powder. Place corn on the hot grill grates, I had mine on the upper rack of our grill. Letting the corn cook away from the open flame. Roll up the ends of the foil over the corn on the cob. Allow the corn to cook for 3-4 minutes on the griddle for all of the flavors to marry. If needed, add milk to thin out Mexican street corn to desired consistency. Then remove from the griddle. Garnish with fresh chopped cilantro and squeeze on the other 1/2 lime. Serve warm. .

how to cook corn on a grill