4-6 ears of corn
olive oil
spices*
Directions:
Peel off outermost layers of husk, leaving just a few towards the center. Peel the husks of the corn back just enough to remove the silk but do not remove the husk. Discard the silk. Brush the kernels with olive oil and sprinkle with spices. Pull the husks back over the corn and secure the ends if needed. I used discarded husk as twine and used that to tie the husk shut. Place the prepared ears of corn on the grill, rotating the corn every few minutes. After a couple of turns, move the corn to the side of the grill and close the cover. Allow the corn to slowly continue cooking for another 10-15 minutes or until the kernels easily burst when poked with the tines of a fork. Remove the corn from the grill (the husk should be pretty much entirely blackened) and peel off the husk. Eat!
*Spice suggestions: smoked paprika, chipotle powder, kosher salt & pepper, Old Bay, McCormick’s GrillMates lemon & pepper seasoning or their garlic & onion, fresh lime juice, cumin, chili powder, cardamom, summer savory. I find that the spices that worked the best were the ones that were on the coarse side, they adhered well and delivered a lot of flavor.
My thoughts:
I love making side dishes on the grill and this time of year, corn is it. This time I used summer savory on half of the corn and the lemon & pepper seasoning on the other half. The trick is to pick a spice that has a flavor that can stand up to the grilling, without overpowering the corn.
I love grilled corn – with a maple chile glaze painted on! Yum!
I got your package today and was so thrilled! What a great mix. I’ve started to use it. Our dinner was wonderful tonight:
vanillabasil.blogspot.com/2008/07/olio-e-aceto-or-making-good-use-of.html
Yum! This is our favorite way to eat fresh corn. So easy and very tasty.
Do you soak your corn before you grill it?
Veronica:
I tried a few techniques (soaking, not soaking, olive oil, canola oil, no oil, husking, not husking, butter etc) and found this yielded the best result. The soaking took up a lot of time but made no real difference in the final product. Also, it was harder to get spices or oil to adhere to the corn once it was wet.
Thanks!
mmm, grilled corn is my favorite camping food! yum.
I love grilled corn! Thanks for the tips. Now that corn season is upon us, I look forward to more yummy grilled corn.
Grilled corn is a favorite, thanks for the spice suggestions and reminder. Grill-less right now, and I need to end this problem by getting a new one asap.
I can never get the corn cooked just right when I grill it. Thanks for these tips!
Hey — this is my favorite way to eat corn, but just thought I’d let you know that it is actually much easier to remove the cornsilk *after* they’ve been grilled! The moisture from the corn makes the cornsilk wet, and it slides off the cooked corn super easily… Not to mention that means even less prep before you pop them on the grill…
Emily
Thanks for the tip Emily! I tried leaving the silk on, but then you couldn’t season the corn first and it seemed a little dry. I’ll have try it again.