Friday, August 24

How To: Grill Corn



I eat corn a few times a week during the summer, usually opting to sauté it with whatever other veggies or herbs I have on hand or throw it in a salad or pasta. The approach is still quick and satisfying but sometimes it’s nice to keep things as simple as possible. Grilling the corn and eating it straight off the cob is summer dining at its finest and always gives me a nostalgic feeling of the easiness of being a kid on summer break. There are many ways to cooking corn on a grill (in their husks, soaked in water, etc.) but I find that brushing them with a little oil and putting the bare ears directly on the hot grates works perfectly. Plus, I love the smoky charred flavor that some of the kernels get from this method. Sprinkle with a little salt and enjoy as is – or if you must get fancy, top with a garlic herb compound butter.


Grilled Corn on the Cob:
  • Remove the husks and silks from the corn and discard.
  • Lightly brush the corn with canola oil and place directly on a hot grill.
  • Cook for 7-10 minutes, turning and rotating it evenly every 3 minutes or so.
  • Remove from the grill and enjoy.