Recipe of the Week
Grilled Corn on the Cob
January 19, 2012

This is an excellent way to serve fresh corn on the cob. It is also a method I often use to add flavor to other dishes that call for corn as part of the ingredients. Melissa thinks that it is highly addictive. She likes it in everything, such as salsa and salads.


*2 ears of sweet corn

Shuck the corn and clean it thoroughly to remove the silk.

Place the corn in a plastic freezer bag and cover with water. Let the ears soak for at least hour before placing it on the grill.

Prepare the grill by lighting charcoal to produce medium high heat. When ready to cook, arrange the coals for direct cooking.

Arrange the corn over the coals and turn every 7 minutes or so to roast the corn evenly. When finished, remove the corn from the heat.

Immediately serve with butter or freshly grated parmesan cheese for excellent corn on the cob.

You can also cut and remove the kernels from the cob if you plan to use corn in your favorite recipes.