I was raised in Iowa and Minnesota and grew up looking forward to the hot, sticky summer for many reasons—county fairs, riding bikes, going to the lake, and sweet corn. I can never get enough of it, and am always looking for more ways to use up big hauls from the local sweet corn stands. Which brings us to my latest trial: grilling it, husk and all.
I've been trying to use this adorable charcoal grill more and more this summer, and it hasn't failed me yet.
If you're using a charcoal grill, light your briquettes and let them get hot for 10 minutes before cooking. Once the flames have died down, put your corn on. If you're using a normal, adult-sized grill, you can fit a lot more ears on, or cook your burgers/steak/what have you at the same time.
Grill the ears of corn, husk on, for about 2-3 minutes per side.
Prepare your condiments. This is it. This is all you need. Don't hate on me for using fake butter...I didn't have any real butter out of the freezer when I decided to get my grill on!
Carefully peel back the husks and place the ears directly on the grill. Try to get the silk off as much as you can, otherwise you'll have to pick it off later (which isn't a problem unless you're trying to Instagram). Grill until you have the desired char marks. I did about 3 minutes per side, rotating so that each ear got its time to shine on the hottest part of the grill. Serve with butter and salt—it's the perfect summery meal!
What's your favorite unexpected grilled meal? Let me know in the comments!