In the quest to learn how to grill corn on the cob, I know I’ve soaked my last ear. I never was sure how long to soak the corn or when the ears were ready. Even when I got lucky the grilled husks were too darn hot to shuck, de-silk (which I should have done before grilling), butter, salt and pepper, and serve in time with the rest of a hot meal. From now on, it is stress-free bare, buttered ears quickly grilled right over the fire. It takes 10 minutes or so to cook and you can actually see and test the kernels.
Min’s other Cheater Chef method, a slight variation, is especially handy when I’ve got the grill packed with the rest of the meal. She’ll parboil the corn for a few minutes (anytime you want earlier in the day). Then, just before dinner, we’ll throw the ears on the grill when I’ve cleared the racks. The corn is cooked, it just needs a quick char and re-warming. And, in the happy but rare event that you find yourself with leftover corn, either eat it cold from the fridge for breakfast or strip the kernels from the cob carefully with a sharp knife and add them to other dishes. Each cob holds about ¾ cup of smoky kernels for punching up salads, salsa, casseroles, quiche, omelets and cornbread.
- Fresh ears of corn, husk and silk removed
- Melted butter or olive oil
- Salt and pepper
Spread each ear with melted butter or olive oil. Season with salt and pepper.
Place the ears on a hot grill and stay put. With tongs in hand roll the ears around so they get a solid 360° exposure to the heat. In about 7 or 8 minutes, the slightly charred, sweet-smelling, ready-to-eat ears will make you wish you’d brought home twice as much.
Or, parboil the ears of corn in a large pot of boiling water for about 5 minutes. Drain, set aside ,or refrigerate until ready to finish on the grill as above. Grill just until warmed through.