Grilled Corn on the Cob

One of the great flavors of summer is fresh corn. And when it's grilled corn on the cob, you really have something special. When the corn is slightly browned, the carmelization adds wonderful flavor that just ain't there when the corn is boiled.

There is more than one way to skin a cat, and there's more than one way to grill corn, too! It can be grilled with the husk removed, with the husk left on, seasoned or unseasoned.


Corn Grilled Husk-On

To prepare the corn, carefully peel the husk back from the tip of the ear, leaving it attached at the base. Brush off all of the silks (and check for worms!). I usually don't wash the ear off unless I've found a critter or two munching on the corn.

The corn can now be seasoned with a little butter or oil, salt, pepper, or whatever you like. Or it can be left plain and buttered and seasoned when it's eaten. Your choice.

Next, fold the husks back up over the cob, pressing them securely into place.

At this point the grill should already be preheated to a medium level. Place the corn directly over the heat, covering the grill. Cook for 3 to 4 minutes on each side (figuring 4 sides on an ear). The corn husk will be charred when the kernals are done. The charring adds a unique, smoky flavor to the corn.

Slather with butter, season and serve!

Nekked Grilled Corn on the Cob

To grill corn without the husk, clean up the ears, removing all silks and the husk. Brush the silks off, and rinse if you like. When the ears are dry, give them a coating of light oil.

Grill the ears over direct medium heat, turning often. When the kernels have become lightly browned here and there, move the ears off of the direct heat, and finish them up using indirect heat.

Serve the grilled corn on the cob with lots of butter, pepper, and salt or seasoned salt. Grilled corn on the cob goes great with just about anything. Give it a try!


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