Quick Recipes and Easy

How to Cook Corn On the Grill

Used to be, the only way most people knew to cook corn on the cob was to shuck the ears and drop them into a huge pot of boiling water. Nowadays, cooks are learning that the most tasty way is to roast it on a grill. This method also has the fantastic advantage of being the essence of simplicity.

If you’re cooking with corn that has already been shucked—or you just prefer to do it this way—you can wrap the ears in aluminum foil before placing on it on the grill. Try buttering and seasoning them before you place them over the charcoal, though; the heat will help force the flavorings deep into the kernels and make the corn extra tasty.

I prefer to grill corn in the husks. What could be simpler? Plus, the corn really will have the best of all possible tastes by being exposed to the smoke and steam of your grill. It’s perfectly OK if the husks get a bit charred in the process, too; in fact, it’s a excellent sign that the corn is receiving a proper grilling.

Some cooks like to peel off the outermost layer of husk, even to the point of exposing some of the kernels. But at most you should only allow a few kernels near one end to be peeping out as you grill the ears.

Place the ears on the grill while the coals are very hot. If there are still a few flames licking up, that’s not a problem. Remember, the husks will provide protection from burning the corn itself.

Turn the ears frequently as you grill. Try to evenly char the husks all around, which could take from a scant few minutes up to 10 or 12.

To serve, peel back the husks and silks (or remove them altogether, depending on how fastidious you judge your guests to be), place the ears on a platter, and season with butter, salt and whatever other seasonings you like—or leave this part to your guests. In the South we “knew” that the only way to eat corn on the cob, no matter how it was cook, was slathered in plenty of hot dripping butter. But I have heard of some people who brush the kernels with olive oil instead, so I’m going to give that a try next time.

Sarah Sandori is the food and entertaining columnist for the solid-gold.info/index.html Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: solid-gold.info/most-wanted-recipes.html solid-gold.info/most-wanted-recipes.html

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