Grilled corn on the cob

grillcorn

Originally uploaded by mosli

Nothing tastes more like childhood to me than grilled corn on the cob. Every summer my gramps and gramms, my dad, Gpa and Gma, and everyone else would go to the state’s fair. We’d see the animals and exhibitions, browse the games and rides, and take a lap around all the food options before making that final decision. One thing that always made the list was fresh, smokey, roasted corn on the cob (brought to you by the Lions club). Holding the stripped back husk like a handle, that first bite of sweet and salty corn cannot be duplicated.

 

Grilled corn on the cob

Select as many cobs of corn with the husks intact and soak them in a bucket of water until they are fully saturated and no longer float. Place them on a medium grill with the lid down and turn them every 10 minutes for 30 mintues, keeping an eye on the husks so that they do not burn. To eat, peel back the husk and enjoy. I like them with the standard butter and salt, but they are also delicious with garlic salt or balsamic vinegar and olive oil. yum!