February 15, 2012 |
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.