Recipe by Sharon123
I saw this on Tipical Mary Ellen and had to post it! This is for 2 ears of corn, just double or triple amount to how much corn your use!
Top Review by diner524
I have tried to make grilled corn on the cob but was never happy with how the corn tasted, usually dried out and non-sweet flavor. I think soaking the corn makes a huge difference in be able to successfully grill the corn. Thanks for sharing this great grilling recipe Sharon. Made for photo tag!!!
- 2 fresh corn on the cob
- 1⁄2 cup sugar
- 1⁄2 cup salt
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1 clove garlic
- 1 teaspoon chili powder
Directions See How It's Made
- For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
- This will prevent the silk from sticking to the corn during the cooking process.
- Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
- This will add a lot of flavor to the roasted corn.
- For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
- Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
- Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
- For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.