It’s that time of year, the weather is heating up and it’s about time I get my grill on. Keep the heat outside where it belongs and your kitchen cool and comfy by preparing lunch or dinner outdoors. This time I’m making an easy side dish: grilled corn.
Fresh corn on the cob is a very affordable and favorite summer staple. My little one LOVES it. There’s no need to boil water when using your grill! You’re likely making the rest of your meal on the grill; the grill is on, use it. There’s so much you can do with grilled corn, from creating a fire-roasted corn salsa to putting your own spin on the classic corn on the cob. Grilling it is as easy as 1-2-3.
Classic grilled corn on the cob
Preheat your grill to medium-high heat. Take the entire ear of corn – husk and all – and soak it in a cold water bath for about 10 minutes. This will help keep the husk from burning on the grill and helps the corn steam inside the husk.
Remove corn from the water bath and place it directly on the grill for about 15 minutes, or until tender. Be sure to stay nearby and flip, rotate and move the corn every few minutes to keep it from burning or cooking unevenly.
Remove husks and serve. (Use oven gloves so you don’t burn your hands when you pull off the husks.)
Corn lends itself well to many flavor variations. I often go with salt and butter, or spice things up with some butter (or mayo) and a sprinkling of Southwest seasoning and parmesan cheese. Comment below and let me know how you dress your corn!
Char-grilled corn on the cob
Preheat the grill to medium-high heat. Husk the corn.
Butter the corn and place it on the grill for about 15 minutes, or until tender and slightly charred. Be sure to stay nearby and flip, rotate and move the corn around every few minutes to keep it from burning or cooking unevenly.
Remove the corn from the grill and enjoy. Whether you choose to eat it on the cob, or remove the corn to add to one of your favorite summer recipes, the choice is yours.
Got leftovers? Perfect. Zip the corn right off the cob and throw it into a salad for lunch tomorrow, or use it to make some corn salsa as a snack. It’s a win-win with no waste.