Grilling Corn on the Cob

This is one of our most favorite ways to eat corn.  The way heat, smoke and fire from the grill effect the  ears of corn, it turns them into the sweetest, most delicious vegetable you have ever tasted.  Once you make it this way, you will never want to go back to boiling!

There a few methods for grilling corn; grilling it directly on the grill, wrapping them in foil first and also grilling them inside their cleaned husks.  Grilling the corn directly on the grill produces a wonderful char that adds a lovely, smokey flavor.  But unfortunately can dry the corn out pretty bad making it chewy and tough.  Soaking the ears for at least 30 minutes in a briny water prior to grilling can help in retaining the juices in the corn.

I have never personally tried grilling the ears in their own husks so we are excited to try that method next time.  But we have really fallen in love with the foil one. What you are virtually doing is steaming your corn, producing brightly colored kernels full of juice and sweetness.

It is super simple.  First, clean the ears of corn completely, removing all the silk and husk. Lay out a nice sized piece of foil and place the corn in the center.  Generously rub the corn in softened butter or margarine, sprinkle with fresh ground black pepper, salt and whatever other seasonings you would like.  Last night I made some with garlic salt replacing the sea salt and also a few with a Southwest Seasoning and they were delicious! Tightly roll up the corn in the foil, folding up the ends to seal.  Place on the grill, turning every few minutes to evenly cook.  They should be done in about 15-20 minutes.

Carefully unwrap from the foil, they will be HOT!  We like using these handy corn holders, especially when off the grill because the ears of corn can be so hot to the touch.

Let cool slightly and enjoy!

This is Jackson's most favorite!  Yummy!!

This corn is amazing as leftovers so be sure to make extra!  I love it best for a wonderful Corn, Black Bean and Tomato Salad- which I will be posting the recipe for this weekend, so stay tuned!