A-MAIZE-ing Grillin' Times

Posted: 2009-08-27

So with the end of summer nigh and weighing heavily on my heart, I bring to you this recipe for the utmost amazing sweet corn on the cob you'll ever eat. Evar. But first, a hat tip to Three Panel Soul for the base recipe behind this heavenly fusion of man and starch (link myah)

Prep: You know that's the female part, right?

You may want to trim the longest part of the silk (usually the brown part) for appearance's sake. I usually do but don't see any negative to leaving it on unless it hits the coals or burners. More on that later.

Step 1: Submerge! Dive! Dive!

Fill a big pot or other vessel with cold water and completely submerge the corn, husks and all with the silk side down, for about 20-30 minutes. Feel free to make submarine noises in the privacy of your own home. You want it to absorb as much water as possible. This is muy importante.

Step 2: Like mah gree-ulz?

While the corn is soaking, get the grill nice and hot. I don't know what it is in "Mississippi's", but I turn my gas grill up to medium/medium-high. Yours may be better at just medium-high. Your mileage may vary.

Step 3: DIAF o'clock

Move the corn from the water directly to your hot grill (do NOT under any circumstances drain the water from the corn before you do this!). Give it a quarter-turn once every few minutes to evenly distribute the heat for 25-30 minutes depending on how hot your grill is. The outside of the husks will burn/brown. This is ok.

Step 4: Optional, but why would you EVER not want to do this?!

Remove the husks from the grill and bring your piping hot corn over to the table.

PEEL - The charred, lifeless husks off of the cobs!
GASP - at the perfectly. steamed. corn inside!
RESIST! - the urge to bite that mofo immediately because it's about to get better.

Remove the husks and silk from those succulent cobs and rub them with some butter (unsalted works best). Then, give them a light sprinkling of garlic salt and serve.

Final Step: OM NOM NOM

(Sorry, I had to.)

So there you have it: Perfect corn on the cob.

Fin