I’m not a huge fan of corn on the cob. Every time I eat it, the kernels always seem to find their way stuck in my teeth. But grilled corn on the cob is a totally different story. The kernels get charred which gives a great smoky flavor to the corn that is just irresistible. A little butter, maybe even some parmesan cheese, at the end and you have yourself a perfect side dish.
Time: 40-45 minutes
4-5 fresh ears of corn
2-3 Tablespoons olive oil
Salt and pepper
1. Preheat the grill to a medium temperature.
2. Remove the husks and silk from each ear of corn.
3. Tear off squares of aluminum foil. Place each ear on a piece of foil. Brush with olive oil and sprinkle with salt and pepper. Wrap up the corn and twist the foil on either end to seal.
4. Place foil-wrapped corn on grill and cook for 10 minutes. Rotate the ears and cook for another 10 minutes. Rotate the ears one more time and cook for another 10 minutes. Remove from the grill and let cool before handling, the foil will be hot. Serve hot with butter.