Home Chef Cooking Tips

Juicy Grilled Corn on the Cob

Just watched an episode of Top Chef where the chefs (working in teams of 4) had to prepare a healthy school lunch on a very limited budget (less than $3 per student). What amazed me was how many of the teams paid little, to no attention, to fruits and vegetables. In one particularly bad example, a team making bananna pudding didn’t like the taste, so they added 2 lbs (!) of sugar to sweeten it (it should come as no surprise that this team lost).

Anyway, with summer here, and simple, healthy fruits and vegetables on my mind, I thought I’d share this easy summer BBQ dish – grilled corn on the cob. Although many people prefer to grill corn still in the husk, I find this more often leads to dried out corn with burnt kernels. Here’s a quick tip to keep your corn juicy and sweet.

Start with 6 ears of corn, remove the husks and as much of the silk as possible.

Place all of the corn in a large pot and cover with cold water for 10 – 15 minutes (you may need to put the lid on to keep all the ears submerged).

Remove the corn from the pot one at a time, do not remove any exces water, and immediately wrap in aluminum foil (twist both ends to create a fully sealed package for the corn to steam in).

Place the wrapped corn on your grill and let roast for ~20 minutes, turning once half way through.

The water will not only help to keep the corn from drying out, but will also provide the steam to help it cook.

Once cool enough to unwrap, add a little butter (or margarine) and enjoy.