This recipe comes to you from the CEO of Green Bean Delivery, Matt Ewer. Once you’ve tried grilled corn like this, it will become your go-to for good.
- Tip – SOAK YOUR CORN IN WATER – In order to get the flavor and texture you want from corn on the grill you have to soak your corn in water for at least an hour. This is an absolute must and a step people often times overlook. In fact this step is skipped in most online recipes. It will completely change your corn grilling results. Here is a great recipe for roasted corn on the grill.
|10 Minutes||10 - 15 Minutes|
Fresh Corn on the Cob
Hartzler’s roll butter
- Fresh corn on the cob is lined with corn silk. These are the long, thin, unappetizing strands of silky threads running between the protective husks and the delicious kernels. Remove the ears of corn from the water and take off two to three outer layers of the husk. A few layers should remain to protect the corn as it cooks, but not all of it is needed. Save the detached husk leaves for tying the tips of the corn cob. Now gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible.
- With the corn exposed from the husk, this is a good time to add extra flavor. You can use your favorite flavor combination. A friend of mine brushes rosemary olive oil on his corn and it’s delicious. I prefer melted Hartzler’s butter sprinkled with a little salt, and powdered garlic. Brush it over the corn evenly. The great thing about butter is that it hardens when applied on the corn and infuses as it cooks. Regardless of what you like, spread it on thoroughly.
- With the corn seasoned and ready to cook, it is time to close the husks. Pull it down evenly over the corn as best as you can. Take some of the removed husk leaves from earlier, tear them into strips and use them to secure the end of the corn. This will help hold the husks in place while the corn cooks. When tying the husks, make sure to tie around the end of the corn cob, not past it. This will give the tie something to hold onto.
- With the corn tied and seasoned, it is time to grill. These ears will be forgiving of most things except unnecessary handling. Odds are that they are going to be cooked with something else (like a main course), so find an unused corner of the grill or warming rack to set the ears of corn. Cook over a medium to medium high heat for 10 to 15 minutes. If you want to get a smokier flavor cook at a lower temperature for a longer amount of time.
- Once the corn is done, remove it from the grill. By the time the corn is cooked, the husks will be dried out and nearly ready to fall off. Take the corn off the grill, carefully remove the remaining husks and serve. You can set out additional butter and seasonings.