May 26, 2012

Grilled Corn on The Cob


It is best to grill corn if it is wrapped in the natural wrapping of it's own husks, but if you have purchased it from a market where the husks have been removed, wrapping them in foil seems to be best. I have been trying to not use aluminum when cooking lately, but if I wrap the corn in parchment it will just catch on fire. My solution is to wrap the corn in parchment and then wrap the packages in aluminum.  It works well and at least keeps the foil out of direct contact with the food.

Corn is bountiful during the summer months. Try to use only organic corn. As corn is one of the most genetically modified vegetables grown today, your best bet for your health is to buy organic. I could go on and on about this topic, but will save it for another time. Enjoy the simple and flavorful preparation.

Grilled Corn on The Cob
Serves 4-6 persons.
Please use only organic or pesticide free Corn.
4 ears corn
2 tablespoons olive oil
1 teaspoon fresh thyme, rosemary, or sage
  sea salt
  freshly ground black pepper
Clean the husks and silks from the corn.
Lay the cleaned corn on a sheet of parchment paper. Drizzle with the oil and sprinkle with the herbs and spices. Wrap the corn in the parchment packages. Then wrap the parchment packaged corn in the foil.
Put the foil wrapped corn packages onto a preheated grill away from direct heat or on the upper rack, if you have one. Cook for about 30 minutes. If you plan on opening up the packages while cooking other things (pictured), forgo using the parchment.
Unwrap the corn and slice the kernels from the cobb for tacos or on the cobb.



Categories: Kids in the Kitchen, Spring & Summer, Vegetables

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