SuperSimple Grilled Corn

We blogged about this recipe here.

SuperSimple Grilled Corn

  • Servings: 4
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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 and Andy and Ann]

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