Seattle is getting a bit spoiled by clear skies, sunshine, and temperatures reaching the high 70′s and low 80′s. And I can just smell the grills going full force as I bike past suburban houses in the early evening.
The butter, salt, and sweet crunchy texture of fresh corn is a summer tradition for many. I decided to grill corn this weekend, and then a last minute search for some ideas brought me to this recipe. These flew off the platter so fast I barely had a chance at a decent photo.
Grilled Corn on the Cob
- Fresh corn in husks
- sea salt
- Optional: garlic, cayenne pepper, chili powder
- butter or olive oil
- Microwave the corn in the husks. My rule of thumb is 2 minutes per ear on a high setting. If you don’t like microwaving, you will need to remove the husks and boil or steam the corn for 3 minutes. Keep them firm – save some cooking for the grill and then go to step 3.
- Let the corn cool for a few minutes and then either pull the husks and silk off the corn entirely, or just pull them down to the end and use them as handles to maneuver the corn.
- Butter or oil the corn ears and then sprinkle them with salt and pepper liberally, or to taste.
- Place the ears on a preheated grill, and grill the ears for 2 to 3 minutes, or until slightly charred and then rotate them to the other side for another 2 minutes.