Monday, September 28, 2009

Grilled Cob Corn

Here's a simple technique for grilling corn on the cob. This works especially well when you've already got the grill heated up for something else. Throwing on corn just makes life that much easier. The trick to these is to get them all ready to eat before you grill them! To pick out the best ears of corn, look for ones that feel well filled out all the way to the tassel end. Also, look to make sure there's no insect damage near the tassels. That will be easy to see.


4 fresh ears of corn
1-1/4 tsp butter/olive oil blend
1 tsp barbecue seasoning
1/2 tsp ground salt


Tear off 4 pieces of aluminum foil, each large enough to encase one corn cob. Shuck the corn and pull off the silk. Rub each cob of corn with 1/4 tsp butter/olive oil blend. Shake a little barbecue seasoning and salt on the corn. Wrap the corn in the aluminum foil, folding the edges together so that the juices won't run off. Place corn on hot grill and grill for about 10 minutes, turning cobs every minute or two, so that it will cook evenly and won't burn. Peel off aluminum foil and serve.

Stealthy Cooking Tip: Here's a great way to cut back on butter when you're serving corn on the cob. We all know how easy it is to overdo the butter when you butter corn at the table. I love to put lots of butter on, so that the salt really sticks to the corn. The secret to this corn really is preparing it for eating beforehand. This small amount of butter and oil keeps the spicy blend and salt on the corn. With the special seasonings, I don't miss all that melted butter and salt. A second secret is not to have the butter or salt shaker available at the serving area or the table. That way, it's a lot easier to eat your corn right away, cutting out the additional butter and salt.

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