Sunday, May 29, 2011

Grilled Corn on the Cob

6 fresh ears of corn - not husked
1 stick of butter - softten
Hot grill

Take your fresh ears of corn

Trim loose husk ends and cut off the end (this is my hubby helping me :)  )

Place all  the ear corns in a microwave (I added two more and piled them on after I took this picture) - yes, I said microwave.  Cook on high for 12-15 minutes.  Leaving the husks on will steam these ear corns better than any other kind of cover.  Why not use the natural, skin these ear corns were born with?  The husks envelop, fit over the corn like a glove.

When you take the ear corns out of the microwave be careful because they're steaming hot!  But notice how easily the husks come off - almost as smooth as silk!

Use a sharp knife to cut off the end

Cut each corn cob in 1/2 or 1/3 pieces - we like them short so you don't have to cut them if you'd rather not

Transport corn cobs to the hot grill (on medium heat).  In the meantime, put the softened the butter in a serving bowl (large enough to hold all the corn).  Grill about 15 minutes, turning often.

Roll each piece in the softened butter, one at a time until all are smothered.  Keep covered until ready to serve.

I'm not sure where I learned to cook corn on the cob like this but we've been doing it like this for years.  It's one of our favorite Summer treats as I'm sure it's a favorite for every other American in the country.  Try it and see how easy it is to husk the corn and see how delicious it is.  You won't be disappointed.

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