No funny story or quippy remarks about this one folks. You don’t mess around with grilled corn. You just don’t.
Inspiration: none needed. Grilled corn speaks for itself.
Time commitment: T minus 20 minutes
- 4 ears sweet corn
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional herbification: Rosemary, thyme, or tarragon can be nice additions to the last step.
Shuck your ears of corn, and lay them in the bottom of a sauce or sauté pan with a quarter inch of water.
Turn up the heat to medium and cover. Steam corn for about 7 minutes. Turn off burner and remove lid carefully.
Let corn cool enough to touch and brush each ear with olive oil.
Put the corn on the grill over low heat. Rotate every minute until each side has some dark brown areas and a little bit of char.
Remove from grill after about 6 minutes. Brush with olive oil again, shake salt and pepper to taste. Invoke optional herbification if you so choose.
Note: Grilled corn keeps well and is fantastic cold. Try slicing it off the cob and adding to salads. Put blue cheese and cherry tomatoes on that same salad and you will be a happy camper.