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Grilled Corn on the Cob
I can remember when my sister and I were small how much we fought about shucking corn and how much we hated it. It still isn't a favorite task, which is probably why this is one of my favorite ways to prepare corn on the cob. Soaking the corn in the water is absolutely essential, and you can keep it in the water for up to 24 hours, which is convenient if you purchase your corn the day before cooking.
6 ears unshucked corn
Ice water
Butter or margarine
Salt
Pepper
Place the corn in a large pot or bowl as soon as you get it home. Cover completely with ice water and refrigerate until ready to cook. Corn should be soaked for at least 30 minutes before cooking. Drain the corn well and place on a well-oiled rack set 4-6 inches above hot coals. Grill for 15 minutes, turning frequently. The outer husks will blacken and burn, which is perfectly fine. They should be evenly blackened all around. Remove from the grill and let cool for 5-10 minutes. Let the guests carefully remove the husks and add their own butter, salt, and pepper.
Makes 6 servings.
Preparation Time: 5 minutes
Soaking Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes
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