Corn on the Cob. Corn on the Grill.

Corn, or elements derived from corn, seem to be in everything these days.  I don’t think I want to go into elaborating on this, but as much as possible I withdraw from commercial corn/corn “products”.

That being said, I love me a good ear of fresh corn!

In season, of course.  From the farmer’s markets  I frequent.  (At the moment I don’t have a good locale for growing my own — this will change.)  The people who sell here have picked the corn within 24 hours — or LESS.

Grilled corn, charcoal corn, ear corn

Grill up that fresh sweet corn!

This is going to be a seriously simple recipe, but aimed for those who grill.  You may well already do this.  But the last week or so around my home has been, well, not worthy of thinking about anything truly elaborate.

Buy your corn at your local reliable farm stand, farmer’s market, or pluck your own from your back yard.

Get your grill going outside.  I use charcoal lump wood, and a charcoal chimney rather than that obnoxious lighter fluid that never dissipates.

Oh, wait a min, I’d better get started up with the recipe signals!!

Prep Time:  5 minutes for the corn.  There may be more prep time if you need to prepare your fire pit, charcoal grill, or whatever other cooking plan you have.
Cook Time:  10-15 minutes depending on heat levels.
Rest Time: Just enough not to scald fingers.
Serves:  Figure one ear of corn per person.

Corn on the Cob on the Grill

  • Fresh cobs of corn.  Hint — when you are purchasing this, you don’t have to pull back the silk and the green husks to check the corn at the silk end of the corn.  Just use finger feel through the husk.  Over 90% of the time I am right.  Oh, if the husks aren’t still green… go somewhere else!
  • Optional — butter or ghee (or if you don’t consume dairy products, try a really flavorful extra virgin olive oil of your choice, and just lightly drizzle it.)  (Eh, don’t believe any hype about margarine being good for you…)
  • Optional — salt, to taste.

I wet the corn cobs down with water ahead of time.  If your corn is fresh, you don’t need to do this, but I do it, anyway. I don’t want husks burning ahead of time.  It means that the husks only brown somewhat, but I do know that the interior corn has cooked well for my meal.  I also clip off the tailing edges of silk from the top of the cob, and discard.

When you get the fires going as you like, and you know where the high heat zones are, and the slow-cook zones are — put the cobs in that intermediate zone between high and relatively cooler.  Close the grill cover.  Keep the overhead grill openings at intermediate.

Grill for maybe 4 minutes, then turn the cobs.  Practically speaking, there are about 4 sides to a cob, and so maybe about four minutes a side.  If your fire is hotter, decrease to three.  Grill cooking isn’t really about precision on timing, but on observations.

I like seeing some grill marks on the cob husks.   This may be a little slower, as I have indeed wetted them down.

Remove the cobs from the grill — remove the husks, and serve.

With really fresh sweet corn from wonderful farmers, I don’t need to add butter, ghee, EVOO and/or salt.  The taste is awesome as is.  Your mileage may well vary — and it may depend on your grower, or the soil, or other factors.

We are listed on the following linkie thangies as they develop:  Tell ‘Em Tuesday….  Fiesta Friday…  Real Food Friday



About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Vegan, Vegetarian and tagged , , , . Bookmark the permalink.

10 Responses to Corn on the Cob. Corn on the Grill.

  1. I loved grilled corn, especially when the sugars start to darken and it’s so sweet. I soak mine so they steam a bit. I don’t butter them or pull down the husks until they are done. I’ll have to give your method a try. Happy FF!

  2. Kaila says:

    I loved seeing your method! My uncle follows a similar protocol when I visit his house, but he uses lime for some of the flavoring too! (Side note: I’m one of those milk allergic people, so I’m a pain in the butt to have as a dinner guest.) Happy FF, and have a wonderful weekend! 🙂

  3. Corn on the cob is a favorite of mine when I was a child. Love your simple grill method I know it brings out the flavor so much better than boiling it. Thanks for sharing on Real Food Fridays.

  4. Grilled corn on the cob is a summer favorite!

  5. Suchitra says:

    I love grilled corn. I usually make it on the stove top or in the oven since I don’t have a grill. Thanks for the grilling pointers you provided.

  6. chefceaser says:

    Reblogged this on Chef Ceaser.

  7. We tried this and won’t cook corn any other way! No more boiling.

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