Corn is the perfect vegetable for grilling because the cornhusk is a protective wrapper. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor
The special benefit of cooking corn on the grill in the husk is that none of the flavor or nutrients are lost in the water as with the boiling method. The season for fresh, sweet, white corn begins about early to mid May. Yellow corn becomes available at the end of June.
The special benefit of cooking corn on the grill in the husk is that none of the flavor or nutrients are lost in the water as with the boiling method. The season for fresh, sweet, white corn begins about early to mid May. Yellow corn becomes available at the end of June.
Soak 8 whole ears of corn in their husks in a large bowl of water for 15 minutes to 1 hour. Soaking makes the ears easier to shuck and helps to retain the moisture in the kernels.
Prepare the barbeque. Heat grill to HIGH.
Twist the ends of the husk to keep closed.
Prepare the barbeque. Heat grill to HIGH.
Twist the ends of the husk to keep closed.
Place the whole, unshucked corn directly on the grill.
Cover grill, and cook 5 minutes.
Lift cover and using tongs, turn corn about 1/4 turn. Cover and cook another 5 minutes.
Turn corn again about 1/4 turn, and cook 5 minutes longer. The husks should be quite blackened. If the corn is young to medium, 15 minutes is just about right. For medium to large kernel corn, 20 minutes is perfect.
Allow 5 minutes for corn to cool.
Pull back the husk and enjoy the juiciest corn you've ever had. Use the husk as a handle or shuck completely. Spread with Garlic Lime Butter Sauce.
Cover grill, and cook 5 minutes.
Lift cover and using tongs, turn corn about 1/4 turn. Cover and cook another 5 minutes.
Turn corn again about 1/4 turn, and cook 5 minutes longer. The husks should be quite blackened. If the corn is young to medium, 15 minutes is just about right. For medium to large kernel corn, 20 minutes is perfect.
Allow 5 minutes for corn to cool.
Pull back the husk and enjoy the juiciest corn you've ever had. Use the husk as a handle or shuck completely. Spread with Garlic Lime Butter Sauce.
Garlic Lime Butter Sauce:
2 large garlic cloves, chopped
1/4 cup fresh lime juice
1 teaspoon of lime zest
1 teaspoon of lime zest
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 sticks (3/4 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
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