Grilled Corn on the Cob
After much experimentation with cooking and preparing corn for the grill I have found the secret: do nothing. That’s right. Just toss it on the grill.
Oh sure, I peel back the husks a bit to check for little critters, but I usually do that at the store or the farmers market. Beyond that, I try to get them on the grill as fast as possible, and with no advance preparation.
4-8 ears of corn, unhusked
Trim off the strands of silk and any extra husk sticking off the tip of the
ears of corn to prevent burning.
Place the corn on the hot grill with about a half inch of space between each ear. After about 5 or 6 minutes, turn the ears a full 180 degrees for another 5 to 6 minutes. If any of the outer leaves of the husk are blackened, simply peel them off. Then give the corn two quarter turns, with about 2 to 3 minutes exposure to the heat source for each side. Peel the husk back just a little to check for doneness. If your grill has an upper level, place the corn there to keep warm while the kebabs are grilling.
When ready to serve, you can hold each ear with a hot pad, kitchen towel or a pair of tongs to peel the husks. Amazingly, the leaves of the husk don’t hold much heat, but watch out-when you peel them back steam is released from inside the ear and can easily burn you. The best part is, the corn silk practically falls out! All that time I spent on the back porch as a kid, picking every single strand of corn silk off the corn and for what? The heat from the grill loosens it, you just shrug it off standing over a platter or receptacle. And the taste is incomparable. You’ll never boil corn again.
Lime Chile Butter:
4 Tablespoons butter
2 Tablespoons lime juice
1/2 teaspoon chile powder
salt to taste
Melt the butter- do not let it come to a boil. Whisk the lime juice and chile powder into the melted butter. Serve the Lime Chile Butter as is or make it ahead of time, refrigerate it and serve cold. Serve salt on the side and allow guests to salt the corn to taste.