- In season, there is nothing like summer corn especially my favorite New Jersey summer corn. That with some fresh Jersey tomatoes and you have a meal. Most of the time we just boil some corn, smear some butter on it, season with salt & pepper and eat it off the cob. But once in a while, I like to grill it, cut if off the cob and use it in corn salsa, relish, salads or as a side dish.
- Grilling corn is easy. The trick is to not let it burn so don't walk away from the grill once you start, at least not for too long. Here is a great way you might want to try at home.
Corn on the cob
1 teaspoon of olive oil per ear of corn (or try butter if you prefer)
Salt & Pepper
- Gas Grill - Preheat the gas grill to high to get the grate hot. Once hot, lower to medium high heat.
- Charcoal Grill - Get the coals started and heat up until gray or medium hot. Arrange them so they are in an even layer.
- Prep the Corn - Strip the corn husk all the way back to the stem but don't remove it. Do remove all the silk to expose the corn kernels. Using your hands or a pastry brush, cover the ear of corn with oil.
- Cover with husk and tie the end with a little piece of kitchen twine or string to keep it closed. Repeat this process for each ear of corn.
- Alternative = Some folks like to the corn cobs in water for about 15 minutes. To tell you the truth, I'm not sure why. Maybe it prevents the corn husks from charring but I like the smoky flavor the charred husks add to flavor of the corn. If you do want to soak them, do so right after you remove the silk but before you cover with oil.
- 2nd Alternative (Dad's Method) - I remember my father did it this way. Husk the corn and remove the silk. Season each ear with some butter and salt & pepper. Wrap each ear of corn in aluminum foil and cook on a hot grill for 15 to 30 minutes.