There are always the old stand by methods of cooking something. Today, an easy replacement to the standard boiling pot of water is on display. Fresh sweet corn on the cob is a great summer treat, but throwing it on the bbq is a different method of cooking it that will not disappoint and it is easy! Rage on.
Ingredients
- Sweet Corn, un-shucked (either 1/2 of one per person or 1 per person)
- Olive Oil
- Seasoned Salt
Quick Directions
- Remove outer layer of husk.
- Carefully peel back rest of layers and remove silk.
- Rinse corn and husk well in cool water.
- Rub corn with olive oil and sprinkle season salt on.
- Fold husk back into place.
- Grill on edge of charcoal grill or on medium heat for gas grills. About 15 minutes.
- Turn corn often. Corn is done when it has a nice golden color.
- Enjoy!
This recipe is really simple so calm down right now! Start by gently peeling back the husk from the corn. I found it made this process a lot simpler by removing the very outer layer of husk before peeling back the interior ones. The outer layer is a bit tougher and doesn’t fold back as nice, but feel free to keep it there if you don’t mind dealing with it. Take out as much of the silk as you can.
You probably won’t be able to get all of the silk off, unless you want to spend all night working on it. Anyways, the water should help you get off a lot of those pesky last pieces. Once you have it fairly clean, run it under cold water and scrub well to help free up the remaining silk. Also make sure to rinse the husk well. Doing this will help keep it from catching on fire during the grilling process as well as cleaning it up a bit.
Next, pour a little bit of olive oil on the corn and sprinkle some seasoned salt over that. Then…get your hands dirty! I found it easiest to just go rub it all over with my hand but if you have a brush and like to keep clean feel free to use that instead. You can brush the olive oil over the corn and then turn it while shaking the seasoned salt on if you like. Whatever method you choose, the goal is to get the corn well covered in oil and seasoned salt.
Fold the husk back into place and you are ready to grill. It should fold back easily enough, but take your time and if it breaks a little bit it is ok. The husk is only left on to serve as a vessel for cooking. It protects the corn so that it doesn’t get exposed to too much heat, allowing the cooking process to take place.
Throw it on the grill. If you are using a charcoal grill, try to keep it on the edge. If using a gas grill, use medium to medium high heat. Regardless of the grill in use, the steps are the same. Turn often! It should take about 15 minutes to cook the corn, but make sure to turn it every couple minutes during that time so one side doesn’t burn.
As it cooks the husk will brown or burn a bit, but this is normal. The corn will turn a nice golden shiny color when it is done. An easy way to let you know! I of course was so excited to try it that it slipped my mind to take a final picture of the finished product so I do apologize for that slight misstep. If you left the end on like I did, cleaning the husk off is really easy. Just fold back the husk, grab hold of the end and rip it off. The husk should pull away with that piece. Of course this may not completely remove all of it, so simply remove the remaining pieces.
Your corn is ready to eat and how you go about it from here is your choice! I put a bit of salt on and called it good. You could run some butter over it and add some pepper if you choose. You can also omit the seasoned salt in the beginning prep, but you should keep the olive oil so that the corn doesn’t dry out while cooking. Feel free to experiment with seasonings though! Rage on.
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