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For each cob you need to cook, tear off a piece of aluminum foil large enough to wrap the cob in. Lay out all the foil on the counter. Clean your cobs to get rid of all the stringy pieces and soak them in cold water for about 20 minutes. After soaking, dry them off a bit with a paper towel and place each cob on its own piece of foil. Rub each cob all over with softened butter (use cooking gloves if you don't like the bare hand approach). Next, sprinkle on some sea salt and black pepper. I sometimes sprinkle on a little seasoned salt too. Then using your hands, rub seasonings into each cob. Fold up long sides of foil over cob and crinkle it down, smoothing around the cob. Twist off each end of foil. Place wrapped cobs on your grill over medium heat and cook 3 - 4 minutes each side, roll them 1/4 turn after each period. Cook for a total of 12 - 16 minutes. Remove from heat and let stay in foil until you are ready to eat. This method is especially good with sweet corn and is the absolute best taste and texture for corn on the cob that I've ever had. I'll never boil corn again.
Source: I've known about wrapping in foil for many years - good ole camping way to cook corn on the cob outdoors, but I never was sure just how long to cook the cobs. I finally experimented with seasonings etc after years of boiling or trying to grill corn and not being pleased with the results - boiling can overcook it and grilling can burn it.
By Corine from Stafford, VA
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