Wednesday, May 23, 2012

Grilled Corn

Here in Central Illinois we have plenty of corn. You can't drive a mile without running into a corn field in our county. Most is seed corn, but some is sweet corn that you can eat. A few nights ago, I made one of my husband's favorite meals....Savory mesquite grilled steaks, baked potatoes, and grilled corn. Yes, I said GRILLED CORN. Corn on the cob, grilled on the gas grill. It's very easy to make and delicious! The corn is crisp and juicy. Here's how to make it...

Soak desired number of ears of corn in ice water for 30 minutes. Soak these with the husk ON. When 30 minutes is up, remove corn from the water, and wrap each ear individually in aluminum foil. The ear needs to be completely sealed in the foil. Grill on medium heat for 25-30 minutes. When 30 minutes has passed, remove ears of corn from grill. Carefully remove foil. I recommend using oven mitts to do this. After foil is removed, shuck the corn (remove the husks). Use caution as the husks and ear of corn are extremely hot when you do this. Then, just serve as you normally would serve corn on the cob.

I know this seems like a long process for making corn on the cob, but the corn shucks much easier with this method and the corn is juicier and crisper. Cooking it on the grill gives it wonderful flavor.

If you like your corn on the cob a little sweeter, add some sugar to the water while you soak the ears. Its makes a wonderful super sweet corn.

Hope you enjoy this recipe as much as my family does!

1 comment:

  1. Yummy! When we grill corn we shuck it first and wrap it in foil with a pat of butter.



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