Grilled Corn on the Cob

Grill Week

Day 3

Grilled Corn on the Cob

This was a fun one. Easy and very few ingredients - my kind of cooking.

Ingredients:

Corn on the Cob

Water

Grill

Take your corn, still in the husks, and trim off anything that can burn. This includes the extra corn silk on the ends, the fly-aways on the sides, and even those long handles on the bottom.

Once they're all trimmed up, soak the ears of corn for 15 minutes in water. This will help prevent burning as well as help steam the corn during cooking.

This is also a good time to preheat that grill - set it on high, close the lid, and let it get hot.

Remove corn from water and pat dry. Turn the flames down to low and place the corn on the hot grill. Placement will be similar to kabobs - perpendicular to the grill so you can rotate them left to right.

Close the lid and let those things cook. Check them every 3 to 5 minutes and rotate to ensure equal cooking on each side.

The whole cooking process will take 15 to 20 minutes.

The corn is done when the husk looks wilted and dry. It will be a slightly faded, almost gray, color - but not burnt (remember that low flame).

Place the corn on a platter and take inside. Now you have to remove the husks - but be careful, they are very hot.

Once the husks are removed, you're ready to eat! You can use butter, salt, pepper, etc.

I decided to make a little herbed butter for our corn (recipe below).

Herbed Butter

Ingredients:

1/2 cube butter - softened

1 tsp garlic powder

1/2 tsp thyme

1/2 tsp parsley

Mix together all the ingredients. Place on a sheet of saran wrap and lightly fold the saran wrap around the butter to form a log. Place in the fridge until it hardens.

Remove from fridge, place on a plate and roll your corn in the herbed butter.