Grilled Corn

February 15, 2012 | How To's Recipes Sides & Sauces

A while back, a friend lent me Bobby Flay’s Grill It! cookbook.  As my favorite way of cooking is grilling, I pretty much read the cookbook cover to cover (I highly recommend checking it out if you love to grill too).  I had never grilled corn before, and wasn’t sure what to do, so I was elated when I found a recipe in his book for grilled corn.  I decided use the basics from the recipe, and I fell in love with this style of cooking grilled corn.  With the cob wrapped in foil, the kernels stay plump and juicy and the grilling process adds a wonderful, sweet taste.

It’s quite simple:

Shuck the corn.  Give the cobs a rinse in cold water.  Lay out some squares of foil.  In the middle, set down 2 pads of butter (1 Tbsp each).  Set the corn on top of the pads.  Season with salt and pepper — you can add extra seasonings here if you like, we like to use some sun-dried tomato and herb seasoning.  Wrap up the cobs in the foil completely.  When you put them on the grill, place over medium to medium high heat, rotating every 5 minutes.  They should take a total of 20-25 minutes.  That’s it!

Since I prefer my corn off the cob, I had been cutting it off with a knife for years until I found Pampered Chef’s Kernel Cutter, a truly fabulous little tool I highly recommend to easily remove the kernels from the cob.

One response to “Grilled Corn”

  1. […] it is dishwasher safe.  This little $8 tool is helpful tool for making my Southwest Corn Salsa and Grilled Corn […]

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