Prep 10 mins
Cook 20 mins
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!
- 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
- 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.
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!!!
This was fabulous, the soaking really makes the corn lovely & sweet & juicy, even DH commented, a keeper, thanks Sharon!
Could not taste the flavor difference. I took 2 hours following all the steps and doing 10 corn on the cobs. I was VERY liberal with the garlic, lemon, olive oil mixture. Me and my husband were disappointed, and we are not picky eaters.