Grilled Fresh Sweet Corn on the Cob in Husks
photo by Andi Longmeadow Farm
- Ready In:
- 1hr 5mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 4 ear sweet corn
- ice cold water
directions
- Gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Fill a sink with ice water and soak corn for 30 minutes.
- Drain and shake off excess water.
- The cold water stop the sugars in the corn from turning to starch.
- Preheat grill.
- Generously oil the grill to prevent sticking.
- Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
- Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
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Reviews
-
I do my corn the same way. There is one little tweak that I have found and that is to brush the corn generously with butter after the corn has soaked. Then put the husks back up and tie. Put them on the grill and the butter really helps the flavor. Nothing like grilled corn on the cob on a summer night in Iowa!
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We grill corn like this and love it! There is no other way in our house! The only difference is that we do not remove the silk and we sometimes soak it longer in regular tab water. This way, we put it in the water before company comes and it is ready when it is time to grill. The silk easily comes off after it is grilled. If there is any left over, I put it in the fridge and later microwave it until it is warm. It still tastes fresh!
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I grilled these alongside some pork chops and we had a fabulous summertime dinner! Nice, smoky flavor! After peeling back the husks and removing the 'silk' and replacing the husks, I tied the ends with a stripped off piece of husk to keep them closed while grilling. That worked perfectly, I grilled till the outside husks were almost black and the corn was perfect. Thanks Rita.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey