GRILLED CORN

During the summer and late fall, corn is in abundance at the corner fruit stands and grocery stores. Everyone knows how to boil an ear of corn, but a great way to prepare corn is often overlooked. I grill mine year round. The house doesn’t get hot with the boiling water and steam and it gives the corn a great nutty flavor that you just can’t get any other way.

About 2 hours before you are ready to grill the corn, remove all of the husks except one layer. This will protect the corn from getting singed. Place the corn into a large tub filled with salt water. (1tbs salt per gallon) Let soak for 2 hours. This will help keep the corn from drying out as much while grilling.

Prepare your grill and preheat the coals to medium hot. Place the corn directly from the water onto the grill. Cook for 15-20 minutes turning often to prevent scorching.

When the corn is done, remove from the grill and using potholders or clean cloth gloves to protect your hands from the heat, remove the remaining husk and silk from the corn. Serve piping hot with herbed butter.