Grilled Corn on the Cob
We love cooking outside in the summer! Grilling is the ultimate summer cooking tool and there are so many things you can grill from watermelon and pineapple, to steaks, burgers, and yes, even corn on the cob.
Corn on the cob is a prime summer food that people of all ages love to eat. Boiled corn is what many of us are used to but the flavor of a little char and smoke on a good ear of corn will have you grilling corn from now on!
To begin, select ears of corn that are firm, heavy for their size and when you peel back the husk, the kernels are tight and shiny. Now some of you may feel awkward or shy about being one of “those people” that peel back the husk in the stores or at the farmers market. Well, don’t feel bad because the only real way to tell if an ear of corn is good is to peel back the husk. Most farmers and foodies know this and will probably be right next to you checking their own ears of corn. Just be neat and respectful about the corn – you only need to peak at the kernels so only peel back enough husk to see and if it isn’t to your liking, push the husk back into place so as to keep the moisture in the ear.
Once you have selected your ears of corn you will need to soak them for about an hour in cold water. This will help keep your corn steam in the husk as well as lower the risk of your corn husk catching on fire on the grill. Make sure the entire ear of corn is submerged. You can use a plate or other heavy object to weight down the corn in the water so that they are completely covered.
After the corn has soaked, peel back the husk *but do not pull the husk off completely*, remove the silk strings, and brush each ear (the kernel part) of corn with olive oil. This will help the corn to steam inside the husk. Sprinkle with salt and pepper and then fold the husk back over the corn.
Once all of the ears are oiled and then re-covered with the husk, bring them over to the grill and set the heat on medium-low. Using tongs, lay the corn on the grill and rotate every few minutes.
Grill the corn this way for about 10-15 minutes.
Parts of the husk will blacken but that is what gives the corn such great flavor! Towards the end of 15 or so minutes, the husks will begin to dry out so watch the corn carefully so it does not catch on fire.
If the corn is not done by the end of 15 minutes you will want to move the ears of corn to tin foil to finish cooking. Using large sheets of tin foil, lay the corn out on the foil. You can brush on a little extra olive oil onto the corn to help it steam in the foil.
Fold the tin foil up tightly around the corn and set back on the grill near the back or place on low heat to prevent the corn from burning.
Cook for an additional 10 minutes or until the corn is cooked. Serve hot with additional salt and pepper!
This blog post was shared at: From the Farm Blog Hop