Not that anyone asked, but this is how we make grilled corn.
Also? This disclaimer: There are many ways to grill corn ... husk on or off, with aluminum foil or without, butter or olive oil, seasonings or not. This is just how we usually make it. Vary per your own whim.
*
Shuck corn. Place ears in deep pot and cover with cold water. Cut enough aluminum foil pieces to cover each ear of corn. Let corn soak for 30 minutes to several hours. (This is to help the corn steam cook on the grill.) Take corn out of water. I usually put it in my dish drain or a colander.
At this point, theother23 and I work in two-person assembly-line fashion. I brush an ear with olive oil over a piece of foil. I turn the ear, and my husband sprinkles the seasonings (usually kosher salt and freshly-ground pepper) onto the corn. He then wraps the foil around the ear while I begin on the next one.
I don't grill except about 0.000284% of the time.
Theother23 prepares a medium-hot grill (using 365 Hardwood Charcoal from Whole Foods) and cooks the corn for about 30 minutes, turning every 10 minutes. I like mine cooked until it begins to brown and caramelize.
(Edited to add -- home comforts: day twenty.)
Recent Comments