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August 10, 2008 / Tony

Grilled Corn on the Cob


Now that corn season has descended upon North Dakota, I feel the uncontrollable urge to eat corn at every possible moment.  It is a particular summertime treat (only second to really great tomatoes) whose season is far too short. 

Previous to trying to grill corn, my philosophy in cooking corn (and I refer only to really fresh, really tender sweet corn) was to husk and then just dip in boiling water for about a minute; just enough to heat the corn so butter would melt on it.  My feeling was that it was already sweet and tender, so I should try to do as little to it as possible. 

I realize now that cooking fresh corn can add some flavor-especially if you use the grill.  Here’s one method:

Grilled Corn on the Cob

Using only fresh, tender corn, carefully peel away the outer layers of the husk but do not separate the layers from the cob.  Just strip them down so they hang down from the cob; you’ll use them to cover up the corn later on.  Continue to take the layers off until the corn is exposed.  Then take all the silk off the cob and package the corn back up with the layers that you were so careful with before.  You can take a stringy part of the green to make a tie around the cob if you wish.  (Kudos to Katelyn for thinking that up.)  Then place the corn on a fairly hot grill.  Keep turning the corn until the husks are charred and the corn is heated through.  Serve immediately.

The result is a smoky, tender cob of corn.  Really good, especially with lots of butter and salt.  Here’s a few pictures:



One Comment

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  1. mustanged77 / Aug 10 2008 10:42 pm

    I love to make grilled corn on the cob

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