09 Aug Grilled Corn on the Cob
Nothing says summertime like fresh corn on the cob and grilling. Once the local produce markets start getting in fresh sweet corn, for some lucky families it is grilled corn on the cob every day. One of the joys of summer is getting everything you need for a entire meal at the produce stand; new potatoes, beefsteak tomatoes, green beans, cucumbers, fresh greens and so on. If you’ve not yet bought a grill for the summer, you should check out our review of the Nexgrill range.Those nights there is no meat on the table and no one really misses it. In these times of tight budgets and high food prices, a trip to the local produce stand provides a little relief for the wallet and a great dinner.
Corn on the cob is easy to prepare and a perfect side dish. It is a staple at the state fairs in the Midwest where they grab it off the grill, peel back the husks and dip it in vats of butter. They use the corn that is still on the long stalk; it not only makes grilling easier, but eating easier, too.
The simplest way to grill corn on the cob is to remove the outer layers of the husks of the corn, leaving just a couple layers. Soak the whole ear of corn in water for at least a half hour and then put it on the preheated grill. Close the lid and let it cook for about 5 minutes, then give it a turn. Continue doing so for about 15-20 minutes. The husks should be very charred, to the point of looking burnt, the corn inside, however will be, perfectly steamed.
Peel off the remaining husks and the silks should come off along with them, add some butter and salt and dinner is served along with thoughts of the state’s biggest squash and a cow carved out of butter.