One of the signature dishes of summer, grilled corn on the cob is high in fiber, low in fat and inexpensive to prepare. Corn on the cob stays fresh without refrigeration, and it's portable, making it a convenient choice for camping and backpacking. In this preparation, the kernels steam inside the husks to a juicy tenderness, and the minimal seasoning lets the sweetness of the corn shine through. Best of all, cleanup is a snap.
Step 1
Clean the ears of corn by peeling back the husks by hand, but leaving them attached at the base of the ear. Remove the fine silk by rubbing the ears gently with a nylon vegetable brush. Trim the ears' stalks if necessary.
Step 2
Spritz the ears liberally with olive oil spray, turning the ears to coat all sides. Sprinkle with salt and freshly ground black pepper to taste. Add a pinch of other seasonings, such as chili powder or garlic powder if desired. Replace the husks around the kernels.
Step 3
Cut a foot-long section of aluminum foil for each ear. Lay one ear in each section of foil and roll up loosely.
Step 4
Heat a gas grill to medium and using the tongs, place the ears over the heat and lower the cover. To use a charcoal grill, heat the grill to medium and lay the cobs directly over the hot coals.
Step 5
Grill the ears for 20 to 25 minutes, turning every five minutes with the tongs for even cooking.
Step 6
Remove corn from the grill and let cool on a heatproof surface for a few minutes. Wearing the oven mitt, hold each ear and carefully peel back the foil to allow the steam to escape.
Step 7
Unwrap the foil and the husks completely and serve right away. Discard the foil or recycle it where possible.
Tips and Warnings
- For Mexican style corn on the cob, sprinkle the grilled ears with shredded cheddar or crumbled Manchego cheese and dust with cumin and chili powder after grilling.
- Corn will be very hot when you remove it from the grill. Use caution when unwrapping the ears so the escaping steam doesn't burn your hands or face.
Things You'll Need
- Ears of fresh corn
- Nylon vegetable brush
- Olive oil spray
- Salt and pepper
- Other seasonings (optional)
- Aluminum foil
- Gas or charcoal grill
- Metal tongs
- Oven mitt
References
- "Quick Check Food Facts;" Barron's Educational Series; 2006
- "The Essential Vegetarian Cookbook;" Diana Shaw; 1997
- "Better Homes and Gardens New Cook Book, 15th Edition;" Better Homes and Gardens; 2010
- Tucson Community Supported Agriculture: Heavenly Grilled Corn on the Cob
Member Comments