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.
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.