The Season has shifted, the sun is shining, and grilling is definitely the way to go for cooking this time of year. It is a healthy way to prepare meat, tofu or vegetables and the cleanup is easier than cooking indoors. Working with an open flame can intimidate some, but it is really very simple. Here is a yummy Grilled Corn on the Cob recipe for you to try, as corn begins to appear in the produce section. If you have never had corn cooked this way, you are in for real treat!
Grilled Corn on the Cob
- Start by peeling off the first couple of layers of husk from each cob, leaving a few layers for protection. DO NOT remove all the layers. Soak the whole cobs in a pot of cold water for 20 minutes. (This provides extra moisture for cooking and steams the corn inside the husks.)
- After soaking, pull the husks of the corn back (do not completely remove them!). Remove and discard the silk only.
- Brush the kernels with Herb Butter (recipe below).
- Replace the husks back over the kernels and tie each ear with a piece of loose husk or twine.
- Place the prepared ears of corn over medium heat on your grill, rotating the corn to keep it from getting charred too much on any one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill or on the top shelf of your grill) and close the cover.
- Allow the corn to slowly continue cooking for about 15 minutes.
- As soon as the husk picks up the dark silhouette of the kernels the corn is ready to come off the grill.
- Grasping one end with a oven mitt or dish towel, peel the husks like a banana.
- Serve with extra Herb Butter and enjoy!
- 1 cup butter, melted
- Salt and pepper, to taste
- 1 Tbsp. minced parsley
- 1 Tbsp. minced basil
- 1 Tbsp. minced chives
- 4 garlic cloves, crushed
Mix ingredients together for brushing onto Corn Cobs