Grilled Corn on the Cob

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

When local fresh corn appears in the market, we can’t wait to cook it. If you have never grilled corn, by all means try this recipe.

Ingredients

Steps

1. Prepare the grill and have the coals hot. Put down the husk from each ear of corn, remove the silk, then replace the husks. Run water into the corn, drain the excess, then twist the husk closed at the top.
2. Grit for 20 minutes, turning several times to grill all sides. When ready to serve, pull off the husks, brush the corn with melted butter, and season with salt and pepper. Set aside 4 ears of corn to cool and serve the rest. Wrap the reserved corn and store in the refrigerator for up to 4 days.

Notes

• Serves 4 (1 ear each), with 4 ears reserved for Spicy Corn Chowder
• An alternative cooking method is to follow the same preparation steps, then roast the corn in a preheated 475°F oven for 20 minutes.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.