There’s something about grilled corn that I’ve always found SO delicious. It started way back when I was a kid in Wisconsin. My parents and close relatives would often gather in the summertime for a “family corn roast”. My aunt, uncle, cousins and our family would go to the farm just down the road from our house on the edge of Milwaukee and pick our own corn right off the stalk. We usually gathered about a bushel and then brought it home where, after removing the silks and a few of the outside leaves of the husk of each ear, it was soaked in water for about an hour. The corn was then placed on a charcoal grill until the husks were lightly charred. Once the husks were torn off, each person grabbed a hot, juicy ear and dipped it into a coffee can full of butter that had been melted on the grill. A few shakes of salt and it was ready to go! So tasty. I’m sure the charcoal gave it a nice smoky flavor and the sweet buttery kernels just about melted in your mouth. Countless ears of corn, butter, salt and a beer (for the adults anyway) and that was a complete meal. Dad tells me this is the way they used to serve it at the Wisconsin State Fair in Milwaukee.
I’ve come up with my own, healthier version by reducing the amount of butter….if any butter is needed at all. I think my version of grilled sweet corn doesn’t need any butter or extra salt, but I know that’s the traditional way to serve it. I prefer to remove the husks before grilling, but keeping a careful watch on the corn when it’s over the heat is very important. I turn each ear often so that it gets just a slight char. Covering the grilled corn with foil and letting them sit for five minutes finishes off the cooking process. Whether you serve with the butter and extra salt, I think the key to great sweet corn is grilling it.
Grilled Sweet Corn
Print recipe| Serves | 4 |
Ingredients
- 4 Ears Sweet Corn
- 2 Tablespoons Olive Oil
- Salt
- Butter (optional)
Directions
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Fill a large bowl with cold water and stir in 2 teaspoons of salt. Remove husks and silks from corn and place in salted water for about an hour. |  |
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Remove the corn from water and wipe dry. |  |
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Preheat the grill to medium high heat, about 500 degrees. Brush the corn with olive oil and season generously with salt. Place the corn directly over heat. |  |
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Grill the corn over medium heat 10 to 12 minutes (turning frequently) until tender and nicely browned all over. |  |
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Remove the corn from the grill and tightly cover with aluminum foil. Let the corn sit for 5 minutes. |  |
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Remove foil and serve right away. Butter and additional salt is optional. |  |
