I can’t think of a more quintessential summer food than sweet corn. My 5-year old is the pickiest eater (foodie mom –> finicky daughter…how did that happen??) on the planet and even she likes sweet corn-on-the-cob. And yes, there is some debate about whether corn is a vegetable or a grain, but it’s one of only two veggies my daughter will let pass her picky little lips so we’re going with vegetable!
There are many ways to prepare corn but my favorite, of course, is on a charcoal grill. I like to peel off the outer layers of husk, leaving a few of the thin inside layers in tact around the corn. Trim off any excess silk hanging over the top and soak the corn in water for about 20 minutes to prevent the husk from burning.
Prepare a charcoal grill for direct cooking over medium heat and grill the corn for about 20-30 minutes, turning occasionally for even cooking. Try to leave the lid on the grill as much as possible to help maintain the heat and trap that delicious, smoky flavor. It’s as simple as that. What could be easier?
Grilled corn is pretty perfect served simply with butter, salt and pepper, but occasionally I like to add a twist to a classic recipe.
For this, I made a flavored butter to go with the corn. I mixed a half stick of room temperature butter with 1/2 teaspoon of chili powder and fresh lime juice and zest. So, so, so good!!!
Try serving this at your next BBQ and let me know what you think!