Grilled Corn on the Cob

With summer 'round the corner & while spring is in full force, don't forget to eat your corn! And remember to grill it first.

Peel back the outer husks layer by layer. Gently and almost methodically do this. As difficult as it may be, refrain from violently shucking.

Working from the top, divide the silk in two. Peel downwards and remove.

Tear away silk leaving the husks in tact. If some silk remains, that's okay. If some of the outer husks are ripped and torn away, that's okay too.

Repeat.

Cut the dead tops off.

Add the corn to a large bowl filled with water.

Cover with a plate for weight so that all of the corn is submerged in water. Soak for 20min.

Drain corn.

Add to grill.

Give a quarter turn every 5min.

After 20min. they're done! 

Plate up & eat like a typewriter.

Or rub with garlic butter. (Click HERE for that recipe)

Or squeeze a spritz of lime and sprinkle with Queso Fresco.

Or, cut the corn off the cob and season with garlic powder and parmesan.

How to Cut Corn Off the Cob (without the kernels scattering everywhere)

Place a small bowl inside of a larger bowl.

Flip the smaller bowl upside down.

Cut the husks off the bottom of the cob.

Stand the corn cob on top of the upside down bowl.

Start from the top of the cob with a knife.

Slice down.

Rotate and repeat.

Voila!

Wow, I managed to get through this whole blog without cracking one corny joke.