It’s the 4th of July weekend. And we can’t have the 4th of July without a barbecue can we? One of my favorite BBQ staples is corn on the cob.
Corn on the cob was my fourth favorite food of summer. (#1 Fresh garden tomatoes, #2 Peaches, #3 Watermelon.) Fresh, locally grown corn on the cob is to die for.
But is it worth turning on the stove for?
I have a serious aversion to the oven in the summer. Who can blame me? You might have the same problem. When it’s 100 bajillion degrees outside and the air conditioner is working overtime to keep the house at a tolerable temperature, it just doesn’t make sense to turn on the oven.
The stove can be just as bad. It usually adds humidity with the heat and that’s everybody’s favorite combo, right?
So I avoid it turning the contraption on whenever I can.
And hooray, you can avoid it by grilling your fresh corn on the cob!
Grilling corn is so simple, it is my favorite way to cook it. And it really isn’t complicated.
Start by turning your grill on high heat. Let it warm up and get nice and toasty.
It is best to use very fresh corn. That way the husk is still full of moisture. Also you want corn that has NOT had any of the husk trimmed away. We want the whole husk to protect the corn. Some people soak their corn before placing in on the grill. I used to do that, until I realized it didn’t help. So now I skip the extra step.
Once the grill is blazing hot, turn the heat down to low and place the entire ear, husk and all, onto the grill.
Close the lid and let them cook for 10-15 minutes. Then open the grill and turn them over. Don’t be alarmed if they look a little charred. It’s okay.
Cook for another 10-15 minutes. It’s probably going to smell like a brush fire, but don’t panic.
After about 25-30 minutes on the grill, remove them carefully with tongs. Don’t they look just a tiny bit scary? It’s gonna be okay. Let them rest for a while. They will burn your little fingers if you try to open them at this point.
Peel back the husk and you will find perfectly roasted corn. It’s okay if there are a few char marks on the kernels. Chefs work hard to get those kind of marks. Just own it and be proud of them.
Look how they even have a built in handle. That’s fun!
To recap the process. Put the corn on the grill. Let them cook 25-30 minutes, turning them sometimes. The end.
As a bonus, I’m adding a recipe for chile lime compound butter. Compound butter is awesome with corn on the cob. It takes the flavors to the next level. LEVEL UP! (Insert your own interpretation of some old video game music)
Compound butter is just a fancy way of saying, butter with stuff mixed into it. One of my favorite combos is lime with cumin and a tiny kick of cayenne.
Add lime zest with a little lime juice, cumin and cayenne to softened, salted butter. Mix until the liquid is incorporated, which may take several minutes and some patience. You can also use a food processor if you are so inclined.