Grilled corn is one of those great, fresh summer tastes that we can’t seem to get enough of. The local farm-stands will soon have fresh corn daily. Actually, our local farm stand brings corn in from the fields multiple times in a given day.
Grilled corn is one of those things that you really can’t make in the cold months. The corn needs to be fresh! One of the nice things about grilled corn is how easy it is to prepare. It really doesn’t require forethought and it is always a hit at dinner. I love the taste of grilled corn – the flavors the grill imparts cannot be simulated. There is just something about the grill’s smokey flavor combined with the sweet crispness of the corn. Grilled corn is a staple in my house in the warm months.
- Carefully pull back the husks, keeping them attached while exposing the kernels.
- Gently pull out the silks by hand.
- Wrap each ear’s husks back around the kernels and carefully twist the tops closed.
- Place the corn on a medium-hot grill (or on the oven rack) for 20 to 30 minutes. Turn the ears occasionally so the corn roasts evenly; take care not to overcook. (If the fire is very hot, soak the corn in cold water for 10 minutes before grilling.)
- Use tongs to remove the ears from the heat. Wearing oven mitts, remove the husks. If you like your corn charred and smoky tasting, baste the husked ears with olive oil or butter and put them back on the grill or under the broiler briefly before serving.
If you’ve never tried grilled corn, you’ve got to! Eat the corn straight off the cob or cut it off the cob and make a corn salsa, corn chowder, or even corn fritters. Grilled corn will turn your ordinary corn recipes into Extraordinary recipes!!