Grilled Corn on the Cob

 Being a farm-grown girl definitely has its advantages; one of them is fresh sweet corn in the summers. Slathered in butter and sprinkled with salt, the bright yellow and mellow cream kernels are simply a bite of sweet, sweet heaven. Not only does corn on the cob taste fantastic, but it is also rather fun to eat. As a child, I had seen cartoons where the character would tear through countless corn on the cobs and make a cash register "ding" as he got to each end. (What in the world was that by the way??) I thought that was a fantastic way to eat corn and my parents had the pleasure of sitting through many "ding" filled dinners.

I also happen to think there is a proper way to eat corn. Maybe not proper, but definitely most efficient - chuck my efficiency need up to my Engineering background! Simply starting at one end and eating in a straight, consecutive line is the secret method. Believe it or not, I had to school Mr. Cowboy in the ways of corn eating during the beginning of our relationship. He preferred the 'pick up the cob and take random bites and leave tons' method - which simply broke my heart! No fears, he's a convert now!

Whether you are an efficient or random cob person, you no doubt love corn on the cob. Well, here is an easy way to incorporate corn on the cob into a completely grilled meal. No need to keep a few things on the stove and a few outside - consolidate to one cooking space and life will be much easier!If you make this with the Chipotle Apricot-Mango Chicken and Cajun Zucchini, you will be considered grill royalty by all who have the pleasure to feast at your table.  Plus this is such an easy recipe, it really only has one ingredient - your corn! There are several variations on the theme and several different method (see Notes for a bit of a sneak peek), but I find this one to be very easy and, most importantly, yummy.

Notes:

• If you keep seeing the words shuck, husk, and silks and have no clue what I'm saying, here you go:
• Shuck: To remove the husk / silks from the cob & kernels.
• Husk: The outside green leaves around the cob.
• Silk(s): The inner thin "hairs" that cling to the cob & kernels.
• Picking out corn is the first step on your way to this recipe. In order to do this, look for a very green husk with light brown silk attached. The husk should not be moldy or rotten brown; a tinge of discoloration on the edges of the husk is acceptable if it is not freshly picked corn, since this is due to oxidation. Once the exterior passes the test, pull the husk and silks away from the top inch or two of the cob and inspect the kernels. The kernels should be vividly colored, very plump, and be worm free. The kernel should not look deflated and wrinkly or the corn is old and not the best it can be.
• Once a few lucky ears have made it to your house, make sure to leave them in the husks and refrigerate them if not using immediately.
• How to Shuck corn: Firmly hold the bottom of the ear in one hand. Using the other hand, grab a piece of husk and quickly pull the husk down to the bottom of the cob. If you move quickly, all or most of the silk should come off with the husk. Continue this process for all of the husks. Once all of the husk is at the bottom of the cob, place one hand in middle of the cob and twist the stalk & husks off the end of the cob.
• If corn on the cob sounds good, but you don't want to grill it, simply throw it in a pot of boiling water until tender.
• Variations on the grilling method: Pull back the husks, brush with melted butter and sprinkle with salt. Pull husks back over cob and wrap tightly in aluminum foil. Instead of butter and salt, try paprika, lemon pepper, or another spice combination instead! Since you have unsealed the husks, it is important to wrap the cob in aluminum foil with the shiny side facing in so you do not reflect heat and still cook the corn in the desired time!

Grilled Corn on the Cob
6 Ears of Corn, Husks completely intact
Butter & Salt, for serving

Submerge all of your corn on the cob in water for at least one hour, two hours maximum. If possible, place something on top of the corn to prevent it from floating. If this is not possible, turn the corn every 20 minutes or so  to make sure that the husk is evenly soaked. You are doing this to allow the corn to faux steam on the grill and to prevent the husks from setting on fire.

When ready to cook, heat the grill to medium - high. Place the corn on the grill and turn approximately every 5 minutes (10 works too). Make sure that you turn the corn in all orientations so that it is evenly cooked. Cook for 30-40 minutes until the corn is tender, the husks are blackened, and starting to peel off.

Remove the corn from the heat. Let sit until cool to the touch. Shuck the husk and silk off the corn, this will all come off very easily. Serve with lots of butter and salt!