One of my all-time favorite sides during the BBQ season is corn on the cob.
There is something about that sweet earthy flavor that just brings out the best in any dish you might be making and besides it is also one of the least expensive items you can add to a BBQ menu. I purchased a half dozen large ears the other day for $1.99 and they were great.
Now for many years I have done my corn on the cob in the same way. Shuck the ear put it in boiling water and wait 10 to 15 minutes then slather it in butter, salt and pepper and go through a whole pile of napkins but in recent years that has changed as I am trying, note the word trying, to eat a little bit healthier.
My method for corn on the cob now is to grill it. You still get that great corn on the cob taste but with the added grill flavor and if, like me, you are trying to cut back on the butter and salt then do what I do and make it like Mexican street food and sprinkle Chili powder on it.
– Half a dozen unshucked ears of corn
– Chili powder or butter, salt and pepper (or any seasoning you like)
– Without uncovering the corn remove the any visible silk
– Soak the corn in a sink of cold water for approximately 1 hour
– Heat your BBQ to 350 degrees
– Place the corn on the BBQ and close the lid
– Check the corn after approximately 7 minutes and rotate on the grill so it won’t burn to badly
– Continue to monitor and rotate the corn for approx. 20 minutes.
Less time on the grill will give you a more crunchy cob so grill to your liking oh and— any leftover corn helps to make a killer Roasted Corn Salsa.