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Grilled Corn on the Cob is one of our favorite vegetable dishes, as its delicious and easy to make. As long as you've got your grill fired up, why not grill a few ears? Special
tools: Grill, garden twine 1
ear of corn per person, do not remove husk Carefully peel back green husks, but do not remove. Remove silk. Using garden twine, tie husks tightly to each ear of corn. Soak about 30 minutes in ice water. Heat grill to high heat. Put corn on grill for a total cooking time of about 20 minutes, turning every 5 minutes. For an attractive presentation, sear the husks. After 15 minutes, remove corn from grill, and peel back husks, and sear the corn, to produce attractive grill marks...
Photo: Grilled corn, husks peeled back, exposing attractive grill marks. This corn is ready to be taken off the grill. To serve, remove husks and drizzle with olive oil. Salt and pepper to taste. This
recipe was inspired from numerous trips to northeastern Mexico,
where I've observed street vendors grilling corn
grilled in this manner. To serve grilled corn the authentic Mexican way, grill
the corn as I've described but when you serve it, put on lots
of butter and mayonnaise, and drizzle it with lime juice. I don't eat it that way, as I
try to watch my weight! Copyright(c) 2006 Eric's Enterprises, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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