Grilled corn on the cob; it’s not just a summer staple. It’s a summers delight!
How many people out there in the land of the blogsphere do not know, or are unsure of how to grill corn on the cob? In my lifetime I’ve seen many variations on how to grill corn on the cob, and the unique toppings that go with this awesome summer staple The truth of it is that there is no “correct or incorrect” method on grilling corn on the cob. What I will do is share my method with you, courtesy of Chef Bobby Flay.
First off and most important is to wash those “ears” of corn, and this is how I do that.
I remove all the hairs and husk except the last 3-5 layers and rinse in cold water
Once I have cleaned all the corn I put the corn in a large stock/tamales steamer pot and fill with water barely covering the ears of corn.
You want the corn completely emerged in water and soaking at least 20 minutes before you grill.
By soaking the corn a head of time and placing wet corn on the grill creates steam from the wet husk, steaming the corn and creating a smoke flavor from charring the corn as well
Don’t over crowd the grill when placing the ears of corn on it, if there is too many it will take longer, then if you had just split the ears into batches.
Close lid to grill for five minutes, then check corn and rotate so all sides cook evenly. Repeat these steps till the corn is cooked.
There are many variations for dressing “corn on the cob” today, so get creative.
Here are a few popular choices.
Mexican style corn on the cob, can be dressed with any of the following ingredients, fresh lime juice, sour cream to mayonnaise, chopped cilantro, topped with Cotija cheese, Queso Fresco, Monterey Jack and sprinkled with ground cumin and/or paprika,
Truffles & corn? Yep, I’ve read corn on the cob has been dressed with unsalted butter and truffle salt, Parmesan cheese.
Hey don’t toss out and remaining BBQ sauce, brush a little on an ear of corn and enjoy the smoky and sweet flavors