Grilled Corn on the Cob… Again and Again and Again!
Text by Brad Barrett
It’s corn season! As a child raised in New Jersey, I recall eating corn with every meal in the summer. And if it was corn on the cob (my favorite, although succotash was a close second), I was always good for buzzing through two or three ears like an old royal typewriter. Not much has changed. Fresh corn is in the supermarkets and on road side stands all over Georgia and many other states. The different varieties of corn include such great names as Silver Queen, Kandy Korn, and of course Georgia’s own, Peaches and Cream.
This time of year we grill corn for practically every meal, often just to cut it off the cob after grilling to build salads and vegetable dishes.
Grilling corn on GrillGrates is simple and beautiful. Once you grill corn on GrillGrates you will think twice before boiling it in a pot!
- Husk and de-silk the corn (no need to soak or leave in the husk).
- Slather each cob with mayonnaise. This keeps the kernels moist and helps the seasoning stick to the corn. The oils from the mayonnaise have no effect on the taste, but they help keep the kernels from drying out.
- Season liberally. We’ve been using AlbuKirky’s Green Chile Rub for a nice kick. There is no right or wrong way to season. Just salt and pepper is the classic way to season corn on the cob, and it’s delicious!
Grilling ‘Nekid” Corn on the Cob
Grilling Time: 15 Minutes
- Set grill to Medium, about 450-500F at the GrillGrate, 350-400F on the dome thermometer.
- Lay ears of corn parallel to the rails.
- Every 3-4 minutes roll the corn over a couple of rails.
- After rolling the corn a few times, the corn will have a golden sear in some areas and glistening kernels.
- Plate and serve.