This fresh grilled corn on the cob recipe is a real summertime treat. And, it is extra special when it is grilled, adding a bit of a smoky taste. In addition to a great taste, grilled corn on the cob keeps the heat outdoors (versus boiling it indoors) on hot, late summer days.
Tip: The fresher the corn, the sweeter it is. Pick the sweet corn in your garden just before eating it. Once picked, the sugar in the sweet corn begins to convert to starch, and gradually loses its sweetness.
Did You Know? Henry Ford’s Model T was designed to run on either gasoline or corn ethanol.
Plan on 1 to 2 ears per person
Soak ears, husk and all, in a bucket of water for 10 – 30 minutes.
Turn the grill on to a medium heat setting.
Remove ears from water. (Do not husk them). Place the ears on the grill.
Cook for ten to twelve minutes, turning every two minutes.
Allow the corn to cool for a couple of minutes, just enough so you can pull off the husk without burning your fingers.
Serve with butter and salt.
Tip: For an even smokier flavor, remove a few of the husks and loosen those remaining a little.
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