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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, August 10, 2011

Grilled Corn on the Cob

We use our outdoor grill almost daily during the hot weather but also enjoy grilling outdoors year round.  The outdoor grill can be used very much like an oven so it is quite versatile.  Much like an oven the entire entée, bread and some desserts can be made on the grill.

corn on the cob on the grill
The most common method of cooking corn on the cob is in a large pot of boiling water.  The problem with this method is it leaches out both flavour and nutrients.  Corn lends itself nicely to grilling.  Grilling keeps the flavour and nutrients where you want them.

Grilling is perfect for cook larger amounts of corn without dealing with larger pots.  It is more economical in terms of energy usage because water is not being heated.  Grilled corn is cooked in the husk.  In order to allow the corn to cook properly the unhusked cobs of corn needs to be soaked for at least ten minutes.  This prevents the husks from burning too much as well as providing moisture to help with the cooking.  Essentially the corn is steamed while taking on a slight smokiness from the grill.

ready to husk grilled corn on the cob
The corn is grilled until the outer leaves of the husk are darkened, about 10 minutes.  Turn the corn cobs often to prevent excessive cooking on one side.  Don't let the look fool you as this will be some of the best corn on the cob you have ever ate.  Use tongs to remove the cobs from the grill.  Use caution when removing the husks and silk.  Both will come off easily but the cobs will be quite hot. 

This is organically grown, pesticide free corn on the cob grown by a family almost within walking distance of our house.  It is $4 per dozen which is about par for the local corn prices whether it is organic or not.  I have not found much of a price difference in buying local, organic produce when compared to produce grown using pesticides.  In fact, in some cases the local, organic produce is less expensive than that in the grocery stores that has not been organically grown.

grilled corn on the cob with pork tenderloin
We had a grilled entrée consisting of grilled pork tenderloin, grilled corn on the cob and foil grilled potatoes.  As you can see the corn on the cob comes out mouthwatering, cooked to perfection.  The flavour is amazing!  While the husks become quite dark there are seldom any grill marks on the finished corn. As mentioned this is some of the best corn on the cob you will ever taste!

Grilling corn on the cob has become my favourite way to cook it.  The results are absolutely delicious!  I freeze corn each year.  The standard method is to blanch, cool then freeze.  I usually freeze about ten dozen ears of corn using the blanching method.  I was so impressed with the results of grilled corn that I now do up two to three dozen ears of corn on the grill for freezing. 

1 food lovers commented:

Leah said...

Funny that you posted about grilled corn on the cob. We just had some tonight! Another variation of corn on the cob I like to do every year is smoked corn on the cob. I start by soaking the cobs in water for about an hour. Then we will put the unhusked corn in the smoker for about an hour or two depending on how hot it is running. I always smoke extra corn to cut off the cob and freeze for later. The corn is excellent in my Vegetable Black Bean soup.