It’s sweet corn season and I’m doing everything I can to get my fill of the delicious golden treat that only comes around once a year. I’ve got a jar of on-the-cob corn pickling in the basement, and have been adding corn to soups, slaws, scrambled eggs, and anything else I can think of. Of course, I’ve been eating a lot of it directly off the cob, grilled in the husk using this super-simple technique:
– Carefully pull the husks down the cob, leaving them attached at the base.
– De-silk the corn, using a stiff brush if need be.
– Wrap the husk back up over the cob and secure them in place with butcher’s twine.
– Soak the corn in a bowl of cold water for at least 30 minutes.
– Heat your grill to medium high and scrub the grate clean.
– Grill corn for 10 to 15 minutes, turning once, until the kernels are cooked through.
– Remove the corn from the grill and carefully strip the husks from the cob.
– Enjoy with plenty of butter, celery salt, and lots of black pepper.