One of the best things about rustic cooking in the summer is grilling on the BBQ. Basically, all of our foods we normally cook indoors, we just throw it on the grill. (I have to say though, we BBQ all winter too no matter the weather!) I love that smokey, outdoor flavor that permeates whatever delectable morsel meets the cast iron grate.
With the 4th of July rolling around, it’s time to get serious about the menu! And nothing says summer like corn on the cob….especially, grilled corn on the cob.
Grilled Corn on the Cob…
When it comes to grilling corn on the cob, many people assume that you shuck the corn and toss it over the flame. While that can be done (usually for salsas), often the corn ends up dry or overcooked on the outside, and undercooked on the inside of the kernel. There is a much simpler way to easily prepare, grill, husk and eat grilled corn on the cob.
The secret is to first soak the corn with husk on for 10-15 minutes in cold water. This will ensure that there is enough moisture to actually steam the corn and keep it moist and sweet while it cooks on the grill and also prevents the husk from catching fire.
After soaking, simply place the whole corn, husk and all, on a 375 degree grill. (There’s no need to pull back the husk and remove the silk, trust me, it will slide right off after grilling.) Close the lid down, and let it cook.
Every five minutes, turn the corn approximately 1/3 turn for a total cooking time of about 15 minutes. The actual cooking time may vary a little depending on the temperature of your BBQ, but usually it’s about right to produce a nice, golden husk.
Remove the corn and let it cool down a bit before removing the husks. It will be hot! When you are ready, remove the husks and silk from the corn. You will be surprised how easily it just slides right off thanks to the moisture you added to the corn while soaking.
Just like that, you have is a perfectly cooked, naturally moist ear of corn with a smokey flavor! Top it how you like! If you are really ambitious, cover it in a little mayonnaise, roll it in queso fresco cheese, sprinkle with paprika, and broil it for a couple of minutes in the oven. For me, I’ll just take mine with some butter, salt and pepper!
Give it a try and let me know how it turns out!1