We’ve made this several times. It’s been served alongside grilled dove, boiled shrimp, and roasted pork shoulder. It’s also been a hit every time.
Grilled Corn on the Cob
fresh corn, in the husk
Soak your corn for about 10 minutes. Remove the silk. I carefully peel back the husks about half way to make sure I get as much of the silk off as possible. “Re-husk” the ears of corn so they are covered again. Soak the corn for another 5 minutes. This soaking will get some water into the husks, which will kind of steam the corn on the grill. It’ll also help keep the husks from burning.
I use a gas grill on medium-high heat. Put the corn on, close the grill cover, and grill for about 5 minutes. Rotate the ears, close the cover, and cook for another 5 minutes.
Here’s the brilliant part. (Also, a little dangerous.) You’re going to quickly peel off the husks and return the corn to the grill. I say quickly because they’re hot. I recommend wearing a pair of leather gloves. (You might want a pair of latex gloves underneath, too.) You still need to work quickly, though, because there is steam and hot water inside the husks, and your gloves are gradually going to get wetter and hotter.
All this risk of steamed palms is worth it, though. When you return the husked corn to the grill, you’re going to caramelize the kernels. Keep watch and turn them frequently until the kernels are golden brown.
Grilled corn is delicious on its own, but it’s even better with…
Blue Cheese Compound Butter
3 sticks butter, room temp
2 Tbs Dijon mustard
1 Tbs fresh thyme, finely minced
pinch of salt
½ lb crumbled blue cheese
Gently mix everything together in a bowl. Add more salt if needed. This is best served at room temperature.