As we move into Labor Day weekend, I thought I would share some ‘how-to’s’ on grilling corn. Growing up, we always ate boiled corn but when Manatee and I had grilled corn at a cabin weekend with friends, we were instantly converted. Grilling corn gives it a nice charred, smokiness that pairs well with the sweet kernels and you don’t even need to add butter to it.

When I first decided to do it at home, I realized I had no idea what I was doing. A few internet searches and phone calls later, I nailed down a process.

  1. Start by removing the outer husks and the inner silks of the corn.
  2. Place in a large bowl and fill with water.
  3. Soak for (at least) one hour.
  4. Place on grill. Keep an eye on it. Even though you soaked, you may have the occasional flare up.
  5. When it is evenly charred, remove and enjoy!

 

Note: You really don’t need any butter with this corn or at least, we don’t need it. But if you do want some butter, why not make a flavored butter for an extra treat?

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