Cheers To Big Ears! I made corn this way for the whole family this past weekend. It was the BEST of the season, and my mother is still talking about it. You must give this method a try, it’s so simple.
Corn on the Cob is one of my favorite tastes of summer. But with the temperatures boiling the last thing you need to do is husk, clean and cook your corn on the stove. Since your grill is probably already on, use it and skip the work ! Here’s how and there’s no husking involved.
Grill your Corn on the Cob – tastes great less work
- Completely cover the ears of corn with cold water and soak for a good hour – you want to thoroughly saturate the husks to keep them from catching on fire.
- Grill the corn on medium heat for about 20 minutes, turning and rotating the ears as needed to keep it from burning.
- If your ears start burning, place the them on indirect heat, like the top shelf of your grill or an unlit side of the grill and close the cover.
- Grilling your corn on the cob will produce a different (we think superior) end result. This combination of “steaming” the corn in the husks and grilling it actually causes some of the sugar from the kernels to carmelize producing one of the sweetest ears of corn you’ll ever enjoy – you don’t even need butter and salt (although some will insist it’s part of the ritual).
- Remove ears from grill and allow to cool. Since they’re insulated by the husks they’ll stay warm until they’re not “too hot to handle”. (FYI – if you’re unsure if corn is completely cooked, pierce a kernel, if it shoots out liquid it’s done.
- For safety and sanitary purposes, use a clean kitchen towel to hold the ear while you husk the ears. You’ll be surprised at how easy it is remove.
- Season as you like and enjoy!
If you are looking for something special try a great recipe for Lime Cilantro Wasabi Butter from Steamy Kitchen!
Image Credit to Steamy Kitchen, an amazing foodie blog by Jaden Hair. Check it out.