Thursday, July 15, 2010

Grilled corn on the cob

It's absurd how I first learned about grilled corn on the cob. Not from a cookbook. Or any cooking-related media. No. I saw the title character on Nero Wolfe, that excellent, short-lived A&E series, pontificate on the superiority of grilled corn. Summer hasn't been the same since.

If you haven't already, you must try this. You'll never boil another ear of corn again. I promise. It's that good.

Grilled corn on the cob

Gently pull down husk from the cob, leaving the pieces attached. You may only be able to pull it down about halfway. Don't worry, and don't tear off the husk.

Remove all the silk that you can.

Smooth the husk back into place. Repeat with each ear. Preheat grill on medium heat. Lay the ears on the grill. Turn occasionally.

The husks will char. That's okay. After about 20 minutes, remove from grill. Cool a bit, and then peel off the husks. The kernels will be unmarred, juicy, and full of flavor. The corn tastes so good that the kids forget to ask for butter.


  1. I lost my long comment about how butter is only used on corn that is boiled to death and how roasting or grilling corn does not need such nonsense. I roast with the silk still on. All I do is cut the stuff coming out the top, pull of a husk or two if it's falling off or all torn up, and stick it in my oven. After it's cooked, the silks are RIDICULOUSLY easy to remove. Mmm.

  2. Sounds delish! I'm looking forward to getting my oven back so I can try this. Anything that saves a step in food prep gets a thumbs up from me.

    Now do you know where you can get a decent muffaletta in these parts? Because I have a serious craving.



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