Grilled Corn On The Cob

Where in the world did the last two months go?!  I logged in to blog and realized it has been TWO months since my last entry.  I've been cooking up a storm so I will have plenty of things to post once this gorgeous weather is behind us.  I've spent the better part of June and July working in my yard and garden and spending time with family and friends.  There are lots of big milestones this summer in my family.  First, my big brother turned (gasp!) 40 in July.  And my parents will be celebrating their 50th Wedding Anniversary in August.  Quite the accomplishment, to say the least.  (Happy Anniversary Mom and Daddio!)

Spread the coals out in an even layer. The soaked husks
will keep the corn protected as it cooks.

As a child, summer meant a lot of things - - going to the community swimming pool, catching fire flies, riding the Tilt-A-Whirl at the carnival (too many times!) and attending church festivals.  Other than the fun games and goofy prizes - - did you guys want to win the goldfish in a bag too? - - what I distinctly remember is eating the fresh corn on the cob.  Drenched in butter and salt, we would wait in line for our turn to fill our plate with the delicious summer delicacy.  With all that salty goodness dripping down our fingers and covering our cheeks, we would dig in and carve through the cobs.  There is nothing quite as delicious as perfectly roasted corn at the peak of the season.  With no thought to how we looked eating it or who might be watching, eating those coveted cobs of golden perfection is one of my fondest memories as a child.

To recreate that tasty goodness at home, I've found a pretty straightforward method.  It is important to buy your corn as close to when you are going to cook it as possible.  The clock starts ticking as soon as the cobs are picked so getting the freshest corn is key to that sweet flavor.  Farmer's Markets are a great option as they often sell what was picked just that morning!  When trying to find the best corn, there are limitless methods for the "right" way to do it (don't believe me?  Just Google it!).  Some folks think that pulling down the husk a bit to check the kernels is "bad form" but as long as you don't go overboard and check a dozen ears it shouldn't be an issue.  When pulling back just a bit of the husk and checking the kernels you're trying to determine whether the corn is fresh.  You want to see tightly packed, bright yellow kernels that aren't damaged. If you prick one of the kernels it should have a milky juice if it is fully ripe.  Fresh corn has tassels that are brown and sticky to the touch.  If the tassels are black or dry then the corn is old.  You want to look for a husk that is bright green and tightly wrapped against the cob.  In some instance it will even feel slightly damp.

When you are ready to cook your corn, carefully pull back the husk - - don't remove it - - and discard the silk, or the stringy bits that are inside.  You want to get as much of the silk removed as possible to make your life easier after you are done grilling.  Its easier to clean now when it isn't piping hot and eating the corn is a much more enjoyable experience if you aren't battling the stringy silk with every bite.  Once you have it cleaned, close the husk and "re-wrap" the corn.  Fill a large bucket or sink (a large cooler would work too) with cold water and submerge the cleaned corn.  It will float slightly but as long as you get it mostly covered with water you should be good.  You want to soak it for as little as 10 minutes, but I usually shoot for around 30.

Once you pull back the blackened husks you will
see the gorgeous golden corn is perfectly safe!

While the corn soaks you can get your grill ready.  You need to create a thin even layer of medium-hot coals.  When the grill is ready, pull the corn out of the water and shake off the excess.  Place the corn on the grill and close the cover.  You are then going to turn the corn every 5 minutes.  The corn should stay on the grill for a total of about 15 minutes.

The husks of the corn will be black.  Don't be scared!  It is going to look like you are absolutely incinerating your dinner, but do not be afraid.  The soaking of the husks prior to grilling ensures that the corn will steam beautifully when you place it on the hot grill.  The husk protects the corn and while some of the kernels will peek through and get a glorious char that will contrast beautifully with the sweet kernels.  Use a paring knife to prick one of the kernels to be sure it is cooked through. Once cooked, pull the corn from the grill and allow it to cool just a bit.  I use a grill glove to grab the base of the cob while I remove the remaining blackened husks and cut off the base.  This will leave you with a perfectly grilled cob of ready-to-eat corn.  You can put the cleaned corn in aluminum foil or an oven set to "warm" and it will maintain its heat for quite some time.

Perfectly grilled and ready to be slathered with
Cilantro Lime Butter

As I mentioned earlier, as a kid we would literally dunk the corn in melted butter and then drown it in salt.  While that is always a tasty option, I've found other preparations that better suit my adult taste buds.  The classic Mexican preparation is delicious - - You slather on mayo, sprinkle with chili powder and then a crumble Cotija cheese.  But I realize not everyone is going to be ok with putting mayonnaise on their corn (Try it! Try it! Try it!)

For a more traditional option, you can create a delicious compound butter to compliment the grilled corn. I take one softened stick of unsalted butter and combine it with 1 tsp. kosher salt, 1 tsp. freshly cracked black pepper, a pinch of cayenne (to taste), the zest of 1 whole lime and the juice of half.   Mix that together and add in 1 Tbsp of chopped fresh cilantro.

Slather the butter on the hot grilled corn and sprinkle it with a bit more kosher salt. I'm telling you, it is like eating summer on a plate.

And go ahead, let the butter drip down your hands.  No one is watching.  :)

Cilantro Lime Butter
1 stick unsalted butter
1 tsp kosher salt
1 tsp black pepper
Cayenne to taste
1 Tbsp chopped (fresh) cilantro