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A Recipe from Our Cookbook: Grilled Corn on the Cob

August 16, 2010

Can't you just imagine how sweet this tastes?

Here are two ways to grill corn, in or out of the husk. Both methods are fabulous! (And ready for you to enjoy for your Labor Day Weekend cookout.)  In Welcome to Michael’s, Michael rhapsodizes about the sweetness of fresh summer corn, slathered in butter. And. of course, we just know you’ll love it, too.

Grilled Corn on the Cob

Serves 4

  • 8 ears white corn
  • Salted butter, at room temperature, or extra-virgin olive oil
  • Salt and freshly ground black pepper

Preheat the grill.

Meanwhile, place the unhusked ears of corn in a bucket or sink filled with cold water. Soak for 30 minutes

Place the ears of corn in their husks directly on the hot grill. Grill, turning frequently, until the husks are evenly browned, about 10 minutes.

Remove from the grill and carefully pull off the husks and silk. Serve immediately with lots of butter, salt, and pepper.

Alternatively, husk the raw corn without soaking, brush it generously with olive oil, season with salt and pepper, and grill, turning frequently, until the kernels are nicely browned on all sides, 5 to 6 minutes.


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