By: Jaimie Johnson | Pampered Chef ~
Everyone loves corn on the cob! This grilled version is easy to eat, with a built-in handle when you keep the husks on.
Yellow or White? — White corn is more tender, but yellow or multicolored corn will be sugary sweet.
Chef’s Tip: Ears with green, moist husks cling tightly to the corn. Peel the husk slightly and check the top row of kernels for plumpness. If the corn looks flat, it’s a no-go.
- 6 ears of fresh corn
- 1 cup milk (boiling method)
- 1 stick Butter (boiling method)
GRILLING (Just like at the fair!):
- Peel the husks back and remove silk.
- Soak the corn with husks on for 30 minutes.
- Line them up on a hot grill.
- Turn occasionally using tongs for 30 minutes. Husks will darken.
- Remove from the grill. Peel the husks back using gloves to expose the corn.
- Add your favorite toppings and enjoy!
BOILING (A few easy steps):
- Shuck the corn by removing the husks and silk.
- Fill a large pot halfway with water. Bring water to a boil.
- Add milk, butter, and corn to pot.
- Reduce heat and simmer for 6-8 minutes.
- Remove the corn, add your favorite toppings, and enjoy!
Start with melted butter and salt
- Mexican—chopped cilantro, lime juice, chili powder, and cotija cheese
- Italian—grated parmesan cheese and Italian seasoning
- Seasoning Salt—salt with a little extra zing
- Smokehouse—smoky barbeque rub will make it taste like it came off the smoker
Eat it all the same day for maximum sweetness. It’s OK to refrigerate the corn with the husks on for up to two days. Don’t shuck until you’re ready to cook.