Want to know the secret to grilled corn on the cob?
Sure, everyone has their own way of cooking it. Many use sweet corn, salt, sea salt, BBQ sauce, ice, and even sugar.
But for me, this is what I recommend:
1) Prep the Corn:
Pull the husks back (don’t rip them off). Pull them back, strip the little corn hair, and fold the husks back over the cobs. This will help them steam. Just keep them away from direct heat or else they’ll fry.
2) Soak the Corn:
Soak the corn and husks in cold water with a dash of salt for about 15 minutes. This will keep the corn moist, and add salt to the flavor.
3) Grill the Corn:
Grill the corn with the husks first. Once they’re almost cooked, you’ll want to remove the husks, and toss them back on the grill for some good ole char marks.
4) Season the Corn:
Mix some salt and a little sugar into a bowl. Sprinkle over the corn for a nice juicy pop. The corn won’t taste sweet, but it will balance out the saltiness. 3/1 ratio works best.
You will love the results!
