Cuisine

The Charred & Cheerful Guide to Grilling Corn on the Cob

Grilled corn on the cob is a simple and delicious dish that can be enjoyed by everyone. The corn is soaked in water to keep it moist, then grilled until it is tender and slightly charred. The cobs can be topped with various ingredients, such as lime juice, feta cheese, Parmesan cheese, etc.

Mexicanist

Mexicanist

— 2 min read
The Charred & Cheerful Guide to Grilling Corn on the Cob
Charred to perfection, bursting with flavor: Grilled corn cobs ready to mix with lime and feta.

Grill time? More like grin time! Because there's no denying the silly grin that erupts as you sink your teeth into a perfectly grilled cob of corn. Yes, it's the simplest of summer pleasures, but fear not, food adventurers, for we're about to get on on a cob-tastic voyage of smoky flavors and twists.

Ingredients:

  • 4 ears of corn, decked in their leafy green cloaks (husks, for the non-dramatically inclined)
  • 2 tablespoons of olive oil, the liquid sunshine of flavor

Directions:

  1. Fill a pot with enough cold water to drown your cobs (metaphorically, of course). Let them soak for 15 minutes, like gossip bubbling in a small town.
  2. Meanwhile, crank your grill to medium heat. Think sunbathing lizards on a rock, not volcanic eruptions.
  3. Rescue the cobs from their watery bath and give them a good shake. Pull back their husks, like peeking at a forbidden romance novel, but leave them attached at the bottom. Those silks? Out they go, like unwanted party guests.
  4. Brush the exposed kernels with olive oil, painting them with the golden promise of flavor. Tuck the husks back in, creating little cob-wrapped presents.
  5. Toss those cobs onto the grill and let them cook for 15–20 minutes, turning them like ballerinas on a fiery stage. When they're tender and slightly charred (think beauty marks, not crispy cremations), they're ready to retire.
  6. Peel back the husks, revealing their smoky-sweet reward. If you crave more char, send them back for a quick encore.
Grilled corn cob with golden brown kernels and a hint of char.
Charred, not burnt, just the way we like it! Grilled corn is a summer staple, and this recipe is simple and delicious.

Grand Finale:

Now comes the fun part. Top your cobs with anything your heart desires. A squeeze of lime for a citrusy kick, crumbled feta for a salty serenade, shaved Parmesan for a cheesy curtain call, or even smoked paprika for a touch of smoky mystery.

So grab a cob, fire up the grill, and get ready for a taste bud fiesta. Remember, grilling isn't about Michelin stars, it's about charred-and-cheerful perfection. Go forth, charmers, and let the flames ignite your culinary creativity.

Bonus Tips:

  • Don't toss those husks! They make amazing kindling for your next grilling adventure. Just sayin'.
  • If you don't have time to soak the corn, you can grill it without soaking it, but it may not be as tender.
  • You can also grill corn on the cob without the husks, but the husks help to keep the corn moist and prevent it from burning.
  • If you want to add more flavor to the corn, you can brush it with olive oil or melted butter before grilling it.

P.S. Don't forget the napkins. This ain't a finger-lickin' kinda good, it's a face-mask-required, ear-dribbling, corn-tastic explosion of flavor.

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