Well folks, ain’t good ole’ corn on the cob just the bee’s knees? Yep, you got it, we’re talking about the quintessential summer treat that makes your Labor Day barbecue or midsummer picnic complete.
Now, most folks would boil it, slather it in butter, and call it a day. But hang on to your hats, ’cause I’m about to tune your taste buds onto a hot new rhythm. And the best part? It’s as easy as pie and quick as a whip!
First things first, pre-heat your grill to medium. Meanwhile, peel off that green papery husk right down to the silk. Yeah, those see-through little strands. Give ’em a good ol’ rub until all of them hit the floor. Just remember – the more patient you are with the silk, the less you’ll be picking out of your teeth later.
Butter, my darlings, is your new best buddy. Melt it like there’s no tomorrow and brush it lovingly over those golden nuggets. Sprinkle some salt for good measure, then get those bad boys on the grill. Five minutes each side should do it.
Then, bam! Piping hot, buttery, melt-in-mouth corn on the cob is ready to play the star in your meal. Looks good, tastes outta this world, and ain’t too hard on the old ticker either. Serve ‘em up and watch everyone dig in! And, put a feather in your cap, because you’ve just rustled up the tastiest corn on the cob this side of town in record-breaking time.
So there you go, sweet as a nut! Your quick-fixin’ corn on the cob solution to put a grin on anyone’s face. Bon appétit, y’all!
Let’s Make It!
- Preheat your grill to medium-high heat.
- Shuck your desired number of corns, removing all the green outer leaves and as many of the silky threads as you can manage.
- Rinse each corn under cool water to make them clean and ready.
- Pat them dry with a kitchen towel.
- Melt some unsalted butter until it’s just liquid.
- Using a brush or your fingers, coat each corn with the melted butter, covering all the kernels evenly.
- Season them with a good pinch of salt, or more if desired.
- Put the buttered and salted corn on the preheated grill, preferably on the grates to get some nice marks.
- Allow each corn to grill for about 5 minutes or until the kernels become charred and toasty, remember to turn them occasionally to make sure they’re evenly cooked.
- Once they’re sufficiently grilled, remove from the heat using tongs.
- Allow to cool down a bit before serving, careful they’ll be hot.
- Serve on ceramic plates or if you’re going for an authentic feel, on the discarded corn husks.
- Offer some extra melted butter, salt, and pepper on the side for the guests to add as per their preference.
- Enjoy your grilled corn on the cob while it’s fresh and hot!
That Was Quick!