Corn-on-the-Cob

Growing up, I remember sitting on my deck peeling corn and sticking all the extra bits into a brown paper bag. My dad would then take the corn and grill it ‘naked’.

I did this the same way for years until I met Trevor. One day, he said to me “want a quick and easy way of making perfect corn-on-the-cob every single time?’ I mean, yes of course was my answer.

‘Soak and steam is the trick’, he said! All you have to do is soak the corn for 20 minutes and then cook it in its husk and the heat of the grill steams the corn. The kernels plump up and are exceptionally juicy and sweet.

This never fails, ever. And it’s the best way to enjoy it, imho.

Corn-on-the-Cob

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 ears of corn, unpeeled
  • 1 large pot of water

Directions

  1. Pour water into a large pot and place the ears of corn into the pot so they are fully submerged. Soak the ears for at least 20 minutes. img_1906
  2. Meanwhile, prepare grill to 350 degrees. Place the corn from the soak on the grill and rotate every 5 minutes for 30 minutes. Remove from grill, let cool slightly and peel. img_3874
  3. Enjoy with a yummy chicken or turkey burgerimg_1919-1

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