Do you love corn on the cob? If you are like most people, you do. Too bad it only comes around a certain time of year. While the cob is available, you can enjoy the recipes below:
Corn on the Cob: Inside Aluminum Foil
The first thing you will want to do is take the husk and silk off. You can soak your corn or skip this step.
To soak corn: Soak the corn for 20 minutes in cold water. Make sure each piece is covered with water. When covered it will allow for extra moisture to steam it.
If you want to skip the soaking procedure, wrap your corn in aluminum foil.
Preheat your grill to 350 degrees Fahrenheit. Shake off any excess water from each ear. Set each piece of corn on their own piece of aluminum foil. Next, brush olive oil on each ear. (Do not use butter or margarine.) At this time you can add garlic, onion, or any spices you prefer. Roll the ear up in the aluminum foil.
Place each ear on the grill that is at medium heat. Turn every so often. In 15 to 20 minutes your corn should be done. Press on a kernel-when it shoots out juice you will know it is done.
Remove the corn on the cob from the grill. Melt real butter and add salt to taste.
Grilled Corn with the Husk
The first step is to look at your corn on the cob. You may need to peel a layer or two of the husk off of your corn. For at least 15 minutes soak your ears of corn in cold water. Check to make sure each ear of corn is covered with water as it will hold in moisture when it is on the grill.
When soaking corn, fire up your grill and heat to 350 degrees Fahrenheit. Once the 15 minutes is up, take corn out of cold water and shake off any extra water. Gently pull back the husks and remove the silk. Use olive oil to brush each ear of corn. Do not use butter or margarine. Pull the corn husks back up and cover each one of the ears. If you prefer, you can use twine to tie up each ear of corn so the husk stays in place when on the grill.
Put ears of corn on medium heat on the grill. Turn corn a couple of times to assure it is cooking evenly. Now place ears of corn on indirect heat and put cover on the grill. Keep corn on the grill for 15 minutes. You can tell that your corn is done when the husks pick up the dark silhouette of the corn kernels. Remove from grill, add butter and salt to taste.
Article Source: http://EzineArticles.com/5847860