By BrownEyedBaker over 1 year ago
Recipe Tags: Brats, Compound Butter, Cook Time, Corn Cob, Corn Kernels, Corn On The Cob, Dark Outlines, Grilled Corn On The Cob, High Heat, Hot Dogs, Hot Fire, Husk, Innermost Layer, Italian Waffle, Nachos, Pepper Butter, Prep Time, Salt And Pepper, Smoky Flavor, Waffle Cookies

Grilled Corn

Of all the things that get thrown on the grill over the summer – hamburgers, hot dogs, brats, steaks, vegetables – one of the most underrated has to be corn on the cob. Nothing beats that slightly charred, smoky flavor with each juicy bite of corn. And the best part? It couldn’t be easier to do. Clean up the corn a bit, throw it on the grill to get a little charred, and then dig in. Season it with salt and pepper, butter (or an herb compound butter maybe?), mayo, whatever you fancy on your corn. Grilled corn on the cob is definitely one of summer’s simplest pleasures!

First, you need to take the husks off all the way down to the very last, itty-bitty layer. You should have one last thin silky piece of husk left on the corn, and it should be fairly transparent, so you can see the corn kernels through it:

Next, snip off the silky ends on each ear:

Now, get the grill ready! You’ll want medium-high heat for these. (An unexpected thunderstorm moved me indoors!)

Grill them, turning every 1 to 2 minutes until the husks are charred and pulling away from the corn.

Remove the corn to a platter, pull off the remaining husk and silk and get ready to dig in!

Then enjoy it however you’d like! Or, if you’re like me and can’t get enough homemade salsa, cut the kernels off of one ear…

And make yourself some black bean and corn nachos for lunch

Two years ago: Pizzelle (Italian Waffle Cookies)

Grilled Corn

Yield: As many as you’d like!

Prep Time: 10 minutes | Cook Time: 10 minutes

1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer.

2. Use scissors to snip off the tassel (long silk ends), at the tip of the ear.

3. Grill the corn over a medium-hot fire, turning the ears every 1½ to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.

4. Transfer the corn to a platter. Carefully remove and discard the charred husk and silk. Season the corn with salt and pepper to taste. Serve immediately with butter, if desired.

(Recipe adapted from Cook’s Illustrated)

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