Wednesday, May 22, 2013

Grilled Corn on the Cob

Some people say to soak the ears, but I never did. Just pull off the outer few husks, leaving several layers. Peel the top couple of inches back and pull out whatever silk comes out easily. Don’t worry about getting it all. In fact, you don’t even need to pull of any if you don’t want to. Place the corn, in the husks, over medium heat and grill it for about 15 to 20 minutes, turning it a few times with tongs as it cooks. Remove from the grill and allow to cool just a minute or two before stripping off the husks and the silk. Use a towel or potholder to hold the ears as you do so – they will be hot! Butter the corn, or brush it with olive oil, or sprinkle it with chili powder or, best of all, if you happen to be having steak or pork chops, rub the corn with a piece of the cooked fat. 

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