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.
So, the next time I made corn, I did it this when and he was right!! It’s so easy and so good. This never fails to taste good, ever. And it’s the best way to enjoy it.
What’s your favorite dish to eat corn with? Let me know in the comments below!
The Easiest Way to Make Corn-on-the-Cob
- 4 ears of corn, unpeeled
- 1 large pot of water
- Pour water into a large pot and place the ears of corn into the pot so they are fully submerged (weigh the corn down if you have to, like I did with a meat tenderizer). Soak the ears for at least 20 minutes.
- Meanwhile, prepare grill to 350 degrees. Once the corn is ready to be cooked, place it on the grill and rotate every 5 minutes for 30 minutes. Remove from grill, let cool slightly before peeling.
- Enjoy with a yummy beef or turkey burger!