- Food and Cooking
The VERY Best Corn-on-the-Cob You Will Ever Have
There's simply nothing better
If you've been lucky enough to try fire-roasted corn at a farmer's market or county fair, you know how good corn can be when kept away from a pot of boiling water. Most of us have grown up with those yellow ears, fresh or frozen, tossed into a giant tureen of hot water, and then smothered the kernels with salt, pepper and butter. But there is a better way. A much better way.
I tried this recipe with frozen corn, and honestly, the frozen stuff is better boiled. If you can get fresh corn and try this recipe, you will never eat it any other way.
First, start with fresh, clean ears of corn. The sweeter the better. Make sure to pat the corn dry before beginning. I use my barbecue grill to do this, so once I know I'm going to grill corn, I turn the grill on to preheat. If you have 6 ears of corn or so, tear off as many pieces of aluminum foil, each piece being about 8-10" long. I start the process with room temperature butter. You can use margarine, but I think the butter gives it a more natural taste. Take the softened butter and rub it generously all over the kernels of corn. If you like pepper take fresh ground pepper and some salt and season the corn, almost like you would do to a cooked cob. Take an ear, place it diagonally on the foil sheet, bring the corners in to cover the edges of the corn, and then wrap the cob tightly, squeezing the foil-wrapped corn enough to make it snug. Continue doing this to your remaining ears.
Once you've prepared the corn for cooking, I would say 10 minutes or so prep time, simply take the corn and place it on your barbecue grill grates. Close the lid and let it start doing its magic. I usually use tongs, and go turn the corn a few times during the cooking process just so it gets an even roast. I let the corn stay on the grill for 20 minutes. Be very careful, as the corn will be extremely hot.
When you're ready to eat, just give the corn 5 minutes or so to cool in the foil before unwrapping. You won't need any salt, pepper or butter because it cooked itself in the seasonings you would normally add to boiled corn. The corn should have some charred kernels. Eating it right off the cob is fantastic, or you can also cut it off and use in salads or entrees.
Once you have roasted corn, I think you will find that boiling is really better saved for hard-boiled eggs. Enjoy!