Sometimes the simplest of simple cooks are the most delicious. Grilled corn on the cob is one of those most delicious simples. I’m fortunate to live in a part of the U.S. where it is abundant almost year round. Now, I used to be someone who first shucked and then de-silk. Worse, was when my native neighbor witnessed me boil the corn. I though he would never stop laughing. Well, I was raw when it came to how to prepare corn back then.
Now, I cannot take full credit for my how to prepare the best corn on the cob without saying thank you to Derrick. My preparation retains all of those antioxidants, vitamins and minerals you want. So the next time you are going to be grilling, be sure to grill some corn as well.
Best Corn On The Cob Recipe
- Don’t shuck the corn
- Soak corn for 20 minutes in lemon water and a generous pinch or two of course sea salt
- Place corn on grill (low heat) and cover for 15 minutes
- Turn corn, and cook covered for 15 minutes longer
- Remove and cool for 15 minutes before eating as you don’t want to burn the roof of your mouth
When you go to shuck the corn now, almost all the silk peels off effortless. Any remaining silk is simply removed by running your hand down the cob.
My favorite way to eat, is to sprinkle with lemon pepper. Skip the fat, and enjoy the extra sweetness that is drawn out by the soak. Enjoy!
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