November 2012 • A Sweet Pea Chef

I hope you had a wonderful Thanksgiving. I'm very thankful to say ours went very well. This was our first chance to host Thanksgiving Dinner in our new home so we have been looking forward to it for quite some time. Plus -- you know...all the tasty food is nothing short of greatness! Well...so...umm...I was checking out my site and I realized I haven't posted in about a month. Boo. Crazy how fast time flies when you're insanely busy, right? My last post was on my Homemade Creamed Corn recipe so I wanted to share with you how to grill corn on the cob using an outdoor grill. We use this technique quite a lot. I just loved grilled corn -- it brings a deeper, country flavor to the corn you'd never get by just steaming it. Since the process is so simple, I have photos below that should just help you grill your way right to perfect grilled corn. If you'd like to print off the instructions, I've also included them below without the photos. Enjoy (and happy holidays!)! How to Grill Corn Peel off the first couple scraggly outer layers of the corn husk, leaving the majority of the layers for protection (don't remove all the layers). Turn on your grill to medium heat (about 350 degrees). Gently pull the husks of the corn back -- but do not completely remove them. The goal is to get the corn husks as far back as possible in order to remove the silk. This is a messy process, so make sure to do it over the sink or a trash can. If desired, you can brush the corn kernels with olive oil or butter at this time (as some people suggest), but I prefer to add the butter once it's all cooked and ready to eat. Personal preference. Carefully reposition the husks back over the corn, layering from the inside and then outward to cover as much of the interior corn as possible. If you'd like, go ahead and tie each ear with a piece of loose husk. I don't and it works fine for me. Watch me husk a corn in this video: Place the ears of corn on the grill over direct heat. Rotate as needed to keep it from getting too cooked or even burned on one side. After a couple of turns (about 3-5 minutes), place the ears of corn over indirect heat (to the side of the grill) and close the cover. Keep the cover closed for 15-20 minutes over indirect heat, turning every 5 or so minutes. You'll know the corn is ready to remove from the grill when the husk begins to darken and pull away from the tip of the ear and the kernels are tender when pierced with a knife. Carefully remove the corn from the grill using tongs or oven mitts. Peel the charred corn husks from the corn (over the sink) to expose the cooked corn. Some ashes will get on the corn and this is ok. If you really want them removed, just run under warm water for a quick minute. Serve warm (with butter, if preferred). ASPC on Instagram If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy! How to Grill Corn It's super easy to grill your own corn in the husk and makes for one tasty corn on the cob. Ear of Corn (s, still in husk) Peel off the first couple scraggly outer layers of the corn husk, leaving the majority of the layers for protection (don't remove all the layers).Turn on your grill to medium heat (about 350 degrees). Gently pull the husks of the corn back -- but do not completely remove them. The goal is to get the corn husks as far back as possible in order to remove the silk. This is a messy process, so make sure to do it over the sink or a trash can.If desired, you can brush the corn kernels with olive oil or butter at this time (as some people suggest), but I prefer to add the butter once it's all cooked and ready to eat. Personal preference.Carefully reposition the husks back over the corn, layering from the inside and then outward to cover as much of the interior corn as possible. If you'd like, go ahead and tie each ear with a piece of loose husk. I don't and it works fine for me.Place the ears of corn on the grill over direct heat. Rotate as needed to keep it from getting too cooked or even burned on one side. After a couple of turns (about 3-5 minutes), place the ears of corn over indirect heat (to the side of the grill) and close the cover. Keep the cover closed for 15-20 minutes over indirect heat, turning every 5 or so minutes.You'll know the corn is ready to remove from the grill when the husk begins to darken and pull away from the tip of the ear and the kernels are tender when pierced with a knife.Carefully remove the corn from the grill using tongs or oven mitts.Peel the charred corn husks from the corn (over the sink) to expose the cooked corn. Some ashes will get on the corn and this is ok. If you really want them removed, just run under warm water for a quick minute.Serve warm (with butter, if preferred).