For grilling corn on the cob, make sure you choose fresh ears of corn with healthy green husks and no rotten kernels. The stem at the bottom of the husk needs to be there, else the husk leaves will not stay on. If the stem has been removed, the husks will fall off when you pull them back. The husks keep the moisture in and prevent the corn kernels from burning.
This recipe is a summer favorite and the resulting corn on the cob is buttery, moist and slightly smoky in flavor because of the paprika. You need to be careful when pulling the husks back and when pulling them back up, so as not to tear them. There are no quantities in the following recipe ingredients but you should have one ear of corn per person and as much butter as you need to coat them all in a fine layer. As well as the ingredients, you will need some tinfoil and kitchen twine. If the husk breaks, you can use tinfoil to wrap the corn on the cob.
Although some of the best corn on the cob recipes feature nothing other than butter or oil and the corn itself, this recipe adds salt, pepper and paprika to the mix, to bring out the flavors of the corn. The paprika lends a smoky flavor while the butter helps it stay moist, and the salt and pepper works well too. Feel free to leave out the paprika though, or swap it for cayenne if you want a spicier flavor or another spice if you wish. Do not be afraid to get adventurous when making this dish. Corn on the cob prepared in this way cannot be compared to the much inferior vacuum-packed corn or canned corn, and if you are new to making this you will be bowled over by the amazing taste.
When the corn is on the barbeque you need to keep an eye on it because you will not want to ruin this tasty treat by burning it. Some charring is a good thing because this adds a nice flavor and complements the home-grilled look of the corn, but you do not want too much. Turn the corn every five minutes on the grill and watch the husks. When the outside part of the corn is browned, the husks that is, you can serve the corn and it will be cooked perfectly.
Cooking corn in its husk is not only practical but it is also very easy and the husk will protect the corn from scorching while protecting it, keeping it moist and delicious, and then all you need to do is peel back the husk to expose the lovely golden corn inside. Not many people can resist delicious corn on the cob, especially when slathered with butter, seasoned with salt, pepper and perhaps a pinch of paprika and cayenne, and served alongside some grilled chicken or meat. This recipe is very simple to follow and perfect for summertime cookouts.
- Ears of corn still in husk
- Butter at room temperature
- Freshly ground black pepper
- Ground paprika
- Wash the ears of corn to remove any chemicals or dirt. Pull the husks back carefully, making sure they stay attached to the stem at the bottom. Remove the corn silk from the kernels by pulling them off. Smear the butter along the kernels until the whole ear of corn is coated. Sprinkle the salt, pepper and paprika over the corn. Pull the husks back up until they are covering all the corn.
- Tie the tops of the husks with kitchen twine. Put the corn over a hot grill, on the highest rack or on the outside of the grilling area, away from the flames. A piece of foil under the husk handles will prevent them from burning. Turn every 5 minutes. When the husks are very dry and are dark brown and a bit charred, they are ready to eat. Corn of the cob with husks on will take between 10 and 15 minutes to cook.
Nothing is more synonymous with grilled vegetables than corn on the cob. Serve this delectable treat hot off the barbeque and watch smiles appear on every face. Grilling corn brings out its lovely natural sweetness. The reason it is cooked with the husk on is because that is a very easy way of doing it, plus the husk helps keep the moisture in and keep the sweet flavor intact. This recipe is suited to beginner cooks as well as anyone who just wants a simple side dish recipe which will impress everyone at the dinner table.
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