There is nothing like fresh picked sweet corn. Those of us who live near corn fields watch it grow all summer long and anxiously await the first sign of a corn stand.
We have experimented with various ways of grilling corn on the cob looking for the best way to maintain a tender bite. We’ve learned that protecting the kernels from direct heat keeps it tender, and the fresher the corn, the less cook time it needs.
Start with the freshest corn possible and remove the husk. Clean the corn under cool running water and remove as much silk as possible.
Roll the ears in a shallow pan of water and place each ear on a piece of aluminum foil. The goal is to lock in a small amount of moisture around the corn.
Place the wrapped ears over direct heat and listen for the sound of water sizzling inside the foil. Keep the corn over direct heat about 5 minutes or so, turning a few times so it cooks evenly. Move the corn to indirect heat to keep warm while preparing the rest of the meal.
We’re able to use the upper shelf to keep the corn warm while finishing the grilled burgers and onions. Have plenty of butter ready and don’t expect much conversation while your table guests are eagerly eating their corn on the cob.
Tender, juicy, and delicious!
Be sure and prepare extra ears so you can remove the corn for soup and salads. Grilled corn brings out great flavor in Corn Chowder and Mexican Corn Salad.
Another salad favorite of ours with spectacular flavor is Roasted Corn and Pasta Salad. You can learn about that in the July 25, 2019 blog.
