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How to grill corn on the cob

Grilled corn on the cob; it’s not just a summer staple. It’s a summers delight!

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How many people out there in the land of the blogosphere do not know, or are unsure of how to grill corn on the cob? In my lifetime I’ve seen many variations on how to grill corn on the cob, and the unique toppings that go with this awesome summer staple  The truth of it is that there is no “correct or incorrect” method on grilling corn on the cob. What I will do is share my method with you, courtesy of Chef Bobby Flay.

First off and most important is to wash those “ears” of corn, and this is how I do that.

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I remove all the hairs and husk except the last 3-5 layers and rinse in cold water

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Once I have cleaned all the corn I put the corn in a large stock/tamales steamer pot and fill with water barely covering the ears of corn.

You want to make sure to leave just a few layers of husk, to cover the ears and create a steam while the corn is grilling.

You want to make sure to leave just a few layers of husk, to cover the ears and create a steam while the corn is grilling.

You want the corn completely emerged in water and soaking at least 20 minutes before you grill.

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By soaking the corn a head of time and placing wet corn on the grill creates steam from the wet husk, steaming the corn and creating a smoke flavor from charing the corn as well

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Don’t over crowd the grill when placing the ears of corn on it, if there is too many it will take longer, then if you had just split the ears into batches.

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Close lid to grill for five minutes, then check corn and rotate so all sides cook evenly. Repeat these steps till the corn is cooked.

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There are many variations for dressing “corn on the cob” today, so get creative.

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Here are a few popular choices.

Mexican style corn on the cob, can be dressed with any of the following ingredients, fresh lime juice, sour cream to mayonnaise, chopped cilantro, topped with Cotija cheese, Queso Fresco, Monterey Jack and sprinkled with ground cumin and/or paprika,

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Truffles & corn? Yep, I’ve read corn on the cob has been dressed with unsalted butter and truffle salt, parmesan cheese.

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Hey don’t toss out and remaining BBQ sauce, brush a little on an ear of corn and enjoy the smoky and sweet flavors

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Compound or Herb butter is basically a method of using room temperature butter and adding a lot of fresh chopped herbs, and lemon or lime zest and juice to your butter.

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Blend until well incorporated and spread it all over your ear of corn, and enjoy! 

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About Clarissa Cordero

Hi, I'm Clarissa from Huntington Beach, CA, I am an Author, Foodie and self taught "Home Cook" I love to “Dish” when it comes to anything that is food related as it has been a passion of mine from the moment I was able to hold a spatula. I have well over thirty years of experience in cooking, baking, and grilling. I've spent the last five or so years learning to replicate dishes of various cuisines around the world, create new dishes and reboot some of the classics I grew up with. It has been a pleasure sharing with others my passion, ideas, tips, and tricks that will make life in the kitchen fun and a lot easier.

12 responses »

  1. Bobby Flay is one of hubby’s favorites… I’ll have to share this with him.

    Reply
  2. Ummm…. your method looks freakin amazepants. Corn with cheese and spices – enough said!

    Reply
  3. I had corn on the cob tonight, one of the perks of living on a farm! It was fun seeing the different things you can put on it. I’m going to have to try some of these, great post!

    Reply
  4. We love what’s called Butter and Sugar corn. We usually get it while in New England at this time of year. I haven’t tried to grill it though. I’m sure it’s worth a try.

    Reply
  5. jalal michael sabbagh.http://gravatar.com/jmsabbagh86@gmail.com

    Hello Clarissa , wonderful delicious idea.Thank you for dropping by.All the best.jalal

    Reply

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