Grilled corn on the cob is the perfect summer treat, as long as it’s crisp and fresh. To choose the best corn I peel the husk back at the top of the cob and pierce one of the kernels with a fingernail. If it pops it is a fresh one; if it doesn’t you’ll want to put it back and try another one. When corn is really fresh I believe the very best way to eat it is plain. That way you can really taste the pure flavours of the corn.
What you need:
- corn on the cob – I do one per person, plus an extra to put in a recipe like this or this the next day
- a barbecue or coals left over from a fire
- optional: butter, salt, mayonnaise, chili powder
What you do:
- Immerse the corn cobs in a large bowl or sink full of water for 1/2 hour to an hour. The husks are less likely to burn this way.
- When the barbecue is hot place the cobs on it – they still have the husks on them (not like in the picture – that comes later).
- Use tongs to turn every few minutes so the husks don’t burn. Right now you are steaming the corn inside the husks so they are mostly cooked through. This process doesn’t take long, so I don’t leave them on for more than 8-10 minutes.
- Remove the corn from the barbecue and pull back the husks (as shown in the picture). Place them back on the grill, turning every minute or so until there is a little bit of browning happening to the corn.
- Enjoy as you wish, plain (yummiest ever), with butter and salt, or some mayonnaise and chili powder.