Corn on the cobb

By daviddsg

First – fresh sweet corn is the best. If you have access to corn fresh from the field – perfect. Or if you can get it fresh at the store still on ice so the sugars in the corn haven’t begun to turn to starch (think of bananas after a few days) that is also pretty darn good.

Ingredients

• Fresh corn with husks on, silk and all.

Preparation

Step 1

Remove it from the bag and toss it on the hot grates over direct heat. Close the hood.
Check it when you smell or see a bit of smoke rising outta the grill – indicating the husks are charring.
Lift the hood and use tongs to turn the corn so it chars on all sides. This will take a couple of turns and, depending upon the heat of your grill, a few minutes per side. I use a Char-Broil infrard grill and I can testify it is boy-howdy hot…so it doesn’t take as long. (I can also cook low & slow on it so that makes me very happy!)
When the corn is charred on all sides you may continue to roast it on the warming rack whilst you prepare your grilled meats or – if you are like me – you will want to use tongs to remove at least one of the roasted ears, grasp it near the stalk end using a good dry cotton towel or protective glove because it’s hot I say HOT. Use the other hand to pull back the charred husks to expose the hot kernels that have steamed in the moisture present in the husks (it was fresh corn, right? – if it isn’t too fresh you can soak the ears t ensure there is moisture present before roasting.)
I use a paper towel or clean cotton towel to quickly twist and remove the cooked silks before rolling on plated cube of butter, salting and peppering – and enjoying. There you have it…an EZ recipe for a Dee-lish-us! experience.