First I’d like to start by giving a virtual hug to one of my favorite bloggy friends Maureen. She’s like a mother, a friend and a mentor all in one, and she lost someone special to her this week, so I want her to know I’m thinking about her.
One of my favorite things to do in the summer is grill. I don’t care what I grill, brats, steaks, sausage, chicken, asparagus, egg-plant, zucchini, or corn on the cob, but one of my all-time, favoritists things to grill is corn on the cob.
My method is probably out of the ordinary, and if you already grill your corn on the cob this way, then kudos to you, because this undoubtedly makes the corn taste better than the traditional method.
Of what method do I speak, you may ask?
The method of grilling the corn with the husk on. Yes, I said, HUSK ON.
Here’s what you do.
1. You’ll want to soak your corn with the husks on- like you bought it straight from the market- in some water for a minimum of 45 minutes. The longer the better, I think- though I don’t usually let mine go over about 2 hours. You can use your kitchen sink or a bucket. Whatever you have that’s clean and handy.
2. Then you’ll want to peel off the top very green husk. There’s usually just one or two that you’ll discard, but keep at least one, you’ll need it later.
3. Continue to pull down the husk until it looks like this:
4. Now is the fun part. Let’s make sure we have a LOT of room temperature butter on hand. I used Smart Balance with Olive Oil in it, but any unsalted butter would do.
Do NOT be scared to slather it on the entire ear of corn.
5. Once you’re done buttering an ear, you’ll add your favorite season salt. I love Tony Chachere’s cajun salt, but any would probably work. Be liberal with the salt.
6. Then you’ll gently fold the husk back up the ear.
Tear a piece about 1/2 inch wide from one of the pieces of husk you kept earlier and tie a knot at the top of the freshly re-husked ear of corn.
Repeat until all your ears of corn are done. It took me about 45 minutes to do 8 ears. So plan accordingly.
7. Place them on the grill at about 350-400 degrees- or Medium High Heat, turning every 12-15 minutes for about 35 to 40 minutes:
Are we hungry yet?
The finished product:
To serve you can do one of two things:
Pull all the husk off, and of course add more butter:
Or leave the husk on, add more butter and then some garlic chives. Or you could add garlic chives even if you wanted to pull the husk completely off- but the husk gives you a built in sort of handle!
Plus, I think it looks prettier. But that’s just me!
I hope you get to enjoy corn on the cob just once like this this summer!
What’s your favorite thing to grill in the summer?
[ad#Google Adsense][ad#Google Adsense]