Corn on the cob is one of those things I always forget how much I enjoy eating. I’ll usually pass it up then I’ll taste it another time and I’m like why did I wait so long to eat you? Sometimes though the flavor is just not there. I’ve never attempted to make it myself but Mr. Bobby Flay gave me the easy recipe to try. I’m all about easy.
I was watching the NASCAR race with my dad and inadvertently caught my husks on fire using the indoor grill. Yikes! All was good in the end and this came out tasting delicious.
Bobby Flay’s Perfectly Grilled Corn on the Cob
(recipe slightly adapted from Food Network)
3 ears corn
salt and pepper
Using an indoor or outdoor grill, heat grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and tie with a string of husk to keep in place.
Fill a large bowl with cold water and add 1 tablespoon of salt for. Add ears of corn and soak for 10 minutes.
Remove corn from water and shake off excess. Place corn on the grill, close the cover if using an outdoor grill, or cover with baking pan if using indoor grill. Grill outside for 15 to 20 minutes, or 30-40 minutes inside, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
Remove the husks and season with butter, salt and pepper. Enjoy.
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