Grilled Corn
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My husband says: If I were allowed to have only one food for the rest of my life, it would be corn. Some people go to all sorts of lengths to grill it – soaking, stuffing the husk with spices and herbs, wrapping it in foil with butter. I like to keep it simple.
Ingredients
As many ears of corn as you want, un-husked, preferably picked that day. Leftover corn is great in salsas, salads, or just reheated and eaten plain – so we always make extra.
Instructions
- Get your grill going to a medium-high heat.
- Squeezing with your fingertips to feel the ear through the husk, chop off the lower and upper parts of the husk right at the ends of the ear.
- Put the corn on the grill, and cover, leaving the air vents wide open.
- Cook for 10 minutes. Turn the ears 1/3 of a rotation, and grill 5 minutes more. Turn one more 1/3 rotation, and grill 5 more minutes.
- Let cool slightly, until you can grab the ears to husk them. This is a good time to finish making whatever else is for dinner.
- Serve warm – plain; or with butter, salt and pepper; or whatever you prefer.
My husband also says: Don’t be afraid to get the kernels a bit brown and caramelized in spots – it’s good! My sister and I used to fight over who got the one with the most brown.
