How to Grill Corn

Ingredients

     Corn on the cob
     1 teaspoon of olive oil per ear of corn (or try butter if you prefer)
     Salt & Pepper

Prep the Grill & Corn

Gas Grill - Preheat the gas grill to high to get the grate hot. Once hot, lower to medium high heat.

Charcoal Grill - Get the coals started and heat up until gray or medium hot. Arrange them so they are in an even layer.

Prep the Corn - Strip the corn husk all the way back to the stem but don't remove it. Do remove all the silk to expose the corn kernels. Using your hands or a pastry brush, cover the ear of corn with oil.

Cover with husk and tie the end with a little piece of kitchen twine or string to keep it closed. Repeat this process for each ear of corn.

Alternative = Some folks like to the corn cobs in water for about 15 minutes. To tell you the truth, I'm not sure why. Maybe it prevents the corn husks from charring but I like the smoky flavor the charred husks add to flavor of the corn. If you do want to soak them, do so right after you remove the silk but before you cover with oil.

How to Grill Corn at Home

By now your grill should be hot so place each ear of corn on the grill rack and cook for about 15 minutes until the kernels are tender. You want to turn the corn occasionally so they cook uniformly and don't burn. Expect the outside husk to turn black, but you don't want them to burst into flames.

When done, remove from the grill, and serve on a platter. Some might like to remove the husks before serving to prevent friends new to this cooking method from saying, "Hey, you burnt the corn! " but I like the presentation. Be sure to have some extra butter and salt & pepper on hand for additional seasoning.

To Remove the Corn from the Cob

If you are going to use the grilled corn in a salad or salsa you have to remove it from the cob. An easy way to do this is to cut the stem end up to the bottom of each ear of corn after you have removed the husk. Be sure to cut the end so straight so will sit up nicely on end and won't move around. With a paring knife, cut the kernels off from top to bottom.