Grilled Corn On The Cob

Dinner tonight was sauteed collard greens, grilled corn on the cob, and fried plantain. The plantain was a little dry and floury so I made a quick vinaigrette from canola oil, honey, salt and a Sparrow Lane walnut champagne vinegar and let the plantain soak in it for a few minutes. My two year old thought it was potato. He ate it, so I didn't bother correcting him. It's a little unusual for me to make dinner without an obvious protein like beans or meat, but I had nearly 30 ears of sweet corn and 8 bunches of greens from the farm this week. No one seemed to miss the beans and meat. As a matter of fact, it was my two year old who sat...no, was standing in his chair eating his first ear of corn as fast as possible. He helped himself to a second, and then a third.

It's not complicated. All I do is light the gas grill & let it get nice and hot. I put the corn on the grill with the silks and husks completely intact. Do not shuck the corn before cooking, and do not wrap in foil or anything else. There is moisture in the husks and silks that help the corn to cook in the dry heat of a grill, while also imparting amazing flavor from the smoky husks.

Replace the cover of the grill and let them cook for about 10-15 minutes. When one side is black, turn the corn & let it get black on the other side. When you remove the corn from the grill you can shuck it right away if you have tough hands, but it will be quite hot so take care. Let it rest if you would rather not risk burning your hands. The husks & silks should peel away easily. Serve salted & buttered, or without anything.