The Perfect Grilled Corn

^{Grilled corn on the cob is easy, delicious and the perfect way to tee up summer! This method is the easiest and best for tons of other recipes!}

Grilled corn is the rockstar of the summer, if you ask me. As I have mentioned in a lot of recipes about summer foods, grilled food is better. Between grilled chicken, ribs, steak and a personal favorite, zucchini, I still think there’s something super special about grilled corn. So much so I’m prepared to add it to tons of seasonal recipes!

I’ve read a lot of different ways to do this all over the internet. I think I’ve tried it a few different ways but it really doesn’t need to be complicated. I’ve seen it grilled in the husk, grilled in foil, boiled first, you name it…and yes I’m sure all have a method to their madness, there doesn’t need to be. I learned that there is one way I enjoy doing it, and that’s what I’m sticking with and that’s how I’ll teach all of you. 

If you’ve never really grilled corn, or husked corn for that matter, here’s what to expect. There are four parts of the cob that we need to focus on here:

• The Husk: These are leaves that wrap around the actual corn.
• The Silk: The most annoying part of this process, if I say so myself. These are “hair like” pieces of the husk that lay right on the kernels. Peel these away and discard them ALL! Yes, a few may linger and they’ll burn but they’re annoying. 
• The Shank: This is the base of the cob that’s like a stem. This holds the husk leaves. Snap that part right off!
• The Actual Corn: All the kernels! The crispy, juicy bits the are our main focus!

How to pick the best ears of corn? I don’t really get why people open and then pitch the corn back more often than not. I still feel like people are looking for like a golden ticket when they peel back the corn husk. Peel back just about an inch from the top and you’ll have everything you need. Here’s what you need to look for:

• Check that the husk is tightly attached to the corn
• We want to make sure that those annoying little silk hairs are at least moist
• Brown, black, sticky, dry or missing kernels that you’re noticing at the tip are probably a good indication that the rest of the ear is not up to par. 
• Feel the kernels (the best you can) to make sure that they are plump.

The other parts about grilled corn that should have you firing up your grills and making this all summer long is that it’s inexpensive, it’s nutritious and tastes super sweet once caramelized and cooked. It’s a no brainer for a summer party or a back yard BBQ. See, it’s a win-win-win! 

Here are some of the other reasons to make this recipe:

Mexican Street Corn Dip

Grilled Corn & Zucchini Burrata Salad

Grilled Skirt Steak with Corn, Tomato & Herb Salad

Jalapeño, Corn & Zucchini Cakes

Texas Caviar

The Ultimate Turkey Taco Salad

Which camp are you? Eating grilled corn right off the cob OR cutting it off the cob and enjoying it. For me, I am parked in the camp of cutting it off the cob and eating it by the spoonful. 

Don’t have a grill? No problem! I have tested this recipe in the kitchen before. You just need to do a little more babysitting over the stovetop. You’ll need a frying pan and a little olive oil. Start this recipe the same way I’m doing in the grilled version but instead of heating up a grill, use a pan! 

Trying to watch what you eat at a Summer BBQ? I’m a big advocate (at least I’ve learned to be) in enjoying what you love in moderation. If you’re going to or throwing a BBQ and there will be tons of options, try whatever you prefer! I also live in the world of bulk eating vs. eating a few calorie dense favorites. This is a really great treat when you’re grilling with guests. It’ll act as you carb and still offers some nutritional value. It also fills your plate and fills you up! Opt in for grilled corn, grilled chicken, beans, fresh fruit/veggies!

If you’re not adding corn to other recipes, you absolutely can eat it as is! If you’re simple then just top it with your favorite butter! Some other options would be to season it at the end with a little sea salt, cracked black pepper, chili powder or cayenne pepper. If you want to go the elite route, smear it with some mayo and roll it in cotija cheese and top off with chili powder and lime. the possibilities are endless!

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