Grilled Corn on the Cob

Spring and Summer are a great time to grill, but honestly, I have grilled in sleet and snow. And in Florida, Winter is the first three weeks of January.

Grilled vegetables make an excellent side to any grilled entree, and there is perhaps no better grilled side than fresh sweet corn.

I like to grill corn on the cob in the shucks which prevents burning the juicy sweet corn kernels. Start by soaking the corn in cool water for 15-30 minutes to rehydrate the shucks.



Remove the corn from the water, and gently peel back the shucks without breaking them loose from the cob.


Remove all of the silks.




Rub the corn with a stick of butter.

Apply generous amounts of seasoning salt.


Pull the shucks back up around the corn.

Remove the longest shuck and use it to tie the shucks back shut on the top end of the cob.

Cook over 400F coals. Remove when the shucks have turned a dark brown and a few are beginning to blacken.



With a sharp knife, cut the stem off the bottom of the cob close enough to separate all of the shucks from the cob and serve.


Comments

  1. I love grilled corn on the cob! Depending on what you're using the corn for, you could grill it on the grates, completely in the buff (the corn that is) and lightly brown them. With utmost care and precision turning, you can get a unique and delicious char-grill flavor.

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