It’s the beginning of summer and that means it’s time for sweet corn. While corn in my garden isn’t quiet ready to harvest yet, the Geislers, a local farming famiy, have begun selling their sweet corn again. Below is a quick and simple grilled corn recipe that will leave everyone wanting more. The slight taste of smoke with the caramelized kernels makes this a treat. Leaving a layer of leaves on the outside protects the kernels from burning before they cook through.
Simple Grilled Corn
Ears of corn with husk intact.
Salt and Pepper
1. Gently peel back the husk of the corn leaving a single leaf layer around the corn. Gently roll the single leaf layer back and remove the husk.
2. Brush oil on the ear of corn and liberally sprinkly salt and fresh ground black pepper on the ears.
3. Roll outer leaves up and back around corn. Tie the corn closed. I tear pieces of the leaves from husking apart and tie like a rope.
4. Grill corn directly over medium heat until husk is brown on all sides. Move off of the heat and cook indirectly for 15-20 minutes.
5. Finish corn over to desire of char/doneness.