July 13, 2013 by Lauren
Oh it’s time for sweet corn. We’re just getting into the time of season where good sweet corn will start filling your grocery store. The stuff before is passable, but nothing like the good stuff. If you’re lucky enough to get Olathe or something amazing like that — do take advantage. I started grilling corn a few years ago after seeing some Mexican street vendors do it. It always seemed like a waste to heat up a whole pot of boiling water (in my already hot house) only to end up with watered down corn. Sure I’ve seen the magic microwave trick of pinterest but I love the grill flavor so I’m more than ok to stick this over a flame (it even pops a little!).
Click on any picture below to see them larger and get a play by play (click any picture to close and return):
Grilled CornActive Cook Time: 15 minutes
- Ears of corn
- Extra Virgin Olive Oil
- Salt and pepper
- Preheat your grill to medium, indirect heat. If you have a gas grill, turn on either the outside burners (and leave the middle off) or turn on one side and leave the other off.
- Coat the corn in olive oil, salt and pepper. Cook on the grill, rotating as needed until some kernels turn brown. Total cooking time is usually about 8 minutes.
I love the grill char this gives the corn. Give it a quick hit of butter and some more salt? Delicious! Take it up a notch and add a spritz of lime and cayenne? Ay yay yay! For a truly mexican treat do some lime, some mayonnaise and then cayenne (and cotija cheese if you’re going real authentic). I know it sounds strange but it’s a pretty traditional mexican street food preparation and it’s delicious.