We blogged about this recipe here.
SuperSimple Grilled Corn
Ingredients
I consider myself a corn connoisseur and I think field-fresh corn fixed this way is fabulous….ever so much better than boiled in water or put husk-less on the grill. The husks sort of steam the kernels and the result is corn perfection. IMHO. We’re not sure about this approach for a Foreman grill, though shucked corn will do fine. Just coat it with olive oil and sprinkle on salt and pepper before grilling
- 4 ears of fresh corn, NOT shucked (use this recipe only if your corn has nice fresh-looking husks)
Cut off about 1 inch from the top of each ear to remove the exposed silk. Then place the ears on a medium hot grill (when you can comfortably hold your hand 5 inches above the grill for 3-4 seconds) and grill for about 10 minutes, turning several times. The husks should become quite blackened. Remove from the grill and let cool for about 10 minutes; then shuck the corn and either eat warm with butter – or cut the kernels off the cob and serve warm or chilled.
If you add a couple of tablespoons of mayonnaise, a couple of tablespoons of fresh lime juice, a little chopped cilantro, a pinch of chili powder, and about 1/4 c of crumbled cotija or feta cheese – or grated parmesan – to the corn kernels, you’ll have a quick and d-lish take on a Mexican street corn salad. Recipe brought to you by BigLittleMeals.com and Andy and Ann]
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