In our discussion of grilled side dishes, we did sweet potatoes yesterday – today is corn on the cob! While Chels and the girls generally enjoy corn on the cob, I’m not a huge fan. I like corn, don’t get me wrong, but the whole “on the cob” bit just seemed hard to eat. I have semi-sensitive teeth, so that could have something to do with it, but, while I don’t mind it, it’s never been high on my list of “must have” sides.
Catz in the Kitchen
The sweet, smoky sides keep on coming! Add this grilled corn on the cob to almost any outdoor meal!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 4 heads of corn
- Salt, pepper, and butter for seasoning before eating
- If you have a charcoal grill, start your coals now. Pull the husk of each head of corn back to the base, but do not allow the husk to disconnect. Remove as much of the silk as possible, and then wrap the husk back up around the cob as tightly as possible.
- Fill a large bowl with cold water, and soak the cobs for at least ten minutes. If you’re using a gas grill, preheat the grill now.
- Place the corn on the grilling surface, trying to keep the husk between the grilling surface and the kernels whenever possible. Close the lid and grill for five minutes.
- Open the lid and turn the corn, again using the husk as a barrier for the kernels when possible. Close the lid and grill for an additional five minutes.
- Open the lid and turn a final time. Grill with the lid close for an additional five minutes, or until the kernels are easily popped with a grilling fork. Serve immediately and carefully, as both the husk and the corn itself will be very hot. Serve with butter, salt, and freshly ground black pepper.