Foodie Friday : Grilling Corn in the Husk

Grilling corn is something we’re still rather new to; we’ve tried several ways, both in and out of the husk, and have finally found a fave. The key here is to remove the silk from your ears of corn, but still manage to keep the outer leaves intact. Those leaves will allow the corn inside to steam and cook thoroughly without becoming dry from the flames of the grill.

First things first : select the best ears you can. When picking corn you’ll want to peel back the tops of the leaves and silks, take a peek inside, and look for fresh, pearly corn kernels. Anything looking dry, brown, mushy, or having an abundance of missing kernels should be discarded. This is usually a good way to pick fresh, beautiful ears of corn without doing a ton of damage to the natural wrapping.

Grilled Corn

Once you’ve got your ears home and ready for grilling : peel back the leaves, remove as much of the silks as possible, and apply your favorite flavors. We did a few trial runs with olive oil vs. butter, and a variety of seasonings before finding our favorite. Unfortunately, the olive oil doesn’t adhere to the ears as well as the butter will, and although it had a smokier flavor it just wasn’t as flavorful otherwise. Here’s where we landed :

6+ Ears of corn

1 Stick of butter, softened to room temperature

Generous amount of favorite seasonings : we like a blob of wildflower honey, basil (fresh or dried), garlic (fresh or powdered), Cavender’s Greek Seasoning, paprika, black pepper, white pepper, cumin, cilantro (fresh or dried), and a tiny pinch of thyme.

Cream the butter in a bowl with desired seasonings, pull back outer leaves of corn ears, brush mixture directly onto kernels of corn, fold leaves back over ears, and pop on the grill. You’ll want to press the leaves closed a bit to hold everything together prior to placing on grill, rotate the ears after about ten minutes, and if you’ve got a little bit of butter mixture left over it can be reapplied to the ends of the ears that stick out from the leaves. Ours cooked in a little under a half hour, and were buttery, smokey, and flavorful. We cut the kernels off to eat, and later used the leftovers for all sorts of other dishes including wraps, curry, and stir fry. Once cut off the cob the kernels also keep well in the freezer for a few months. Just allow to defrost in the fridge and drain any liquid, if so desired, prior to using.

cavender’s | follow | corn


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