If you like corn on the cob, try this grilled corn recipe and you’ll literally love it! When the whole ears are grilled, the kernels are lightly browned, adding a whole new level of taste pleasing flavor to this summers favorite.
The best corn for grilling is straight from the farm, and fresh from the field, and picked the same day you eat it if possible. When I was a kid I worked on a farm, and when corn was in season, I learned it was great when eaten straight off the stalk. Many a time I ate an ear or two of dew-drenched sweet corn for breakfast, straight from the field. Those were the days!
Now, the only corn I pick is from the grocery produce aisle, or if I’m lucky from a local farm stand. But I still get the freshest I can, because I remember that just-picked taste well!
Grilled Corn Recipe
If you’ve grilled burgers you can grill corn. There’s really not that much to it. This is all you need.
INGREDIENTS
- 6 ears of sweet corn
- Butter or vegetable oil
- Salt and pepper to taste
Remove the husks from your corn and trim off the tip and the stem end with a sharp, heavy knife. Using your hand, a clean rag or a vegetable brush, remove the strands of cornsilk from the ears. A quick rinse in cold water doesn’t hurt, but it’s not necessary.
Preheat your grill to medium high. Give the corn a light coating of oil or butter, then season with salt and pepper.
Grilling Corn on the Cob
Serve the hot ears of corn right off the grill, with plenty of butter. I’ve always put a pat of butter on a slice of bread, and used that to butter my corn. The grilled corn gets buttery good, and you get a hot, buttered slice of bread in the bargain! Win-Win!