We love grilling corn on the cob. My uncle taught my family a simple recipe years ago, and it’s made my life so much easier.
Corn on the cob, leaves on
about 3 Tablespoons sugar
Lawry’s seasoning (optional)
olive oil (optional)
- Strip the outer husks of corn and rip out the strings from the top, leaving the cob covered by the leaves
- Fill basin (we use our sink) with warm water and add about three tablespoons of water
- Add corn and soak for about 20 minutes
- Place corn over hot grill for 15-20 minutes, turning every few minutes. I like to burn the husks, because I figure then it’s really cooking the corn.
- Remove corn from the grill and shuck. You’ll find that the husk and leaves come off really easily now that they’re cooked. Be sure to use oven mitts, though, because the corn is hot!
By grilling your corn this way, you keep the flavor and vitamins inside.
When we cooked for our Lawry’s assignment, we peeled back the husk a bit, added olive oil and a bit of Lawry’s seasoning, then put the husk back to where it was. This gave the corn a tiny bit of a spicy bite.
© 2011, Julie Meyers Pron. All rights reserved.