Steve is the grill-master, so this recipe is all him. With his permission I’m publishing it for all 10 readers of thewaspyredhead.com to enjoy.
We had originally planned to each have an ear of grilled corn with our dinner, but when we started to clean the husks off before grilling, we learned a valuable lesson – always check the ears for blemishes/critters at the grocery store. Oh well. Must have been the big guy trying to implement some portion control on our behalf. Splitting an ear turned out to be just fine.
Before you can grill the corn, you have to prepare the ear so that it can handle the grill without catching fire. We grilled with the husk on – so remove the outer few layers and take off the goofy beard thing. Once the ear of corn is cleaned up pretty well, it needs to soak for about 10 mins so the remaining husks can absorb some water.
Corn floats. Who knew?
Once the corn has soaked for at least 10 minutes, you can remove it and add butter and seasoning. Just peel back the husk and coat liberally with softened butter. We also added an all-purpose Greek seasoning and some cayenne pepper. Cajun seasoning like Tony Chachere’s or cumin and chili powder would also be nice options. Wrap the corn back up and tie off the end of the husk. Place on the hot grill for 10 minutes, rotating approximately every 2 minutes so that the whole surface area is exposed to the heat.
Yum!
