|Grilling Corn on The Cob|
Assemble these ingredients:
• Ears of corn in husks
• Seasonings (Possibilities include salt and pepper, minced garlic, cilantro, oregano, basil, chili powder, Dijon mustard and Worcestershire sauce. Be creative!)
• Cooler or large bucket for soaking ears of corn
1. Peel back corn husks, keeping them attached to the stalk. Remove all silk, and rinse the ears of corn. Replace the husks, and bind ears with a piece of husk.
2. Soak the corn for one hour. Turn the ears occasionally to provide even saturation since they will float on the surface.
3. Drain the water from the husks, and place the corn on a gas grill set at medium heat or over coals.
4. Roast for approximately 30 minutes, turning frequently and moving the ears around the grill.
5. Don’t be alarmed if the husks begin to burn. The soaking process causes the corn inside the husks to steam rather than burn.
6. Remove the corn from the grill, using oven mitts. Take off the husks, and brush the ears with butter. Sprinkle with your favorite seasonings.
1. For a stronger roasted flavor, brush with butter and seasonings before grilling, after all silk has been removed and before replacing the husks.
2. Brush corn with olive oil rather than butter if you prefer.
3. Don’t leave the corn on the grill too long. It will become mushy.
4. Corn will stay hot for 30 minutes after grilling when left in the husks. Remember to use oven mitts when husking the hot corn.
1. Whats your tip for grilling corn on the cob?
2. Did this work for you?
Image Credit: marxfoods
Written By: Shannon R