Recipes

Grilled Sweetcorn

If you grew up in Indiana, I think it’s a given that you like sweetcorn. I’ve been eating sweetcorn as long as I can remember. You know summer is in full swing when you have the first sweetcorn of the season.

Most people cook their sweetcorn in boiling water. I love it this way, but it also tastes great on the grill. If you have never tried it this way, I think it’s worth giving it a shot.

Here’s how I cook it.

Peel back the husks about to the base. I like to peel it in two sections; it wraps back up better this way. Don’t peel it too close to the base (the husk may fall apart) or peel it all the way off (you’ll never get it wrapped up).

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Remove the silk just like you normally would do.

Wrap the kernels back up with the attached husks.

Fill a container or sink full of cold water and allow corn to soak for 20-30 minutes.

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Shake off all the excess water. Pull off any loose or straggly husks at the end (they will just burn off anyways).

Put corn directly on preheated grill.

Cook for about 15 minutes on medium to low heat. I like to turn them often.

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You know they are done when the husks get a good charring on them.

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Season them to your taste and enjoy! This is a quick, clean, and tasty way to cook a summer favorite.

 

3 thoughts on “Grilled Sweetcorn

  1. That sounds delicious. We took it one step easier by placing the peeled cob right on the grill roasting the kernels. When eating we buttered the cob and sprinkled it with Old Bay Seasoning. Yum! 🙂

    Liked by 1 person

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