I’m hesitant each year early on as to when the corn becomes edible. Tonight I braved it and bought four ears still in the husk.
Trimmed off the silks at the top and most of the stem… leaving enough to pull back the husks and leave a handle. Soaked in cold water for about 30 minutes while I fired up the grill.
Tossed them on a hot grill, turning from time to time, and the only timer I use is my nose… when it smells like corn it is done. Peeled back the husks and silks (much easier to do when cooked than before), a little salt and rub a stick of butter on it… It was heaven.
The best part is I know it will only get better through the summer. I know this isn’t local corn, and there are farms where in the summer I can get it within hours of being picked, but tonight was the reminder of what is to come.
Lots of people say to peel it before and rub with spiced butter, but I just love the basic method.
Whoever posted that Google messed up that this isn’t the beginning of summer… I disagree. Good corn is the true start. (now just waiting for great tomatoes to make it official).
Since I have facial hair, on the cob is contra-indicated. So we will grill corn until it is nicely charred, then de-cob it and mix with lime juice, cotija cheese, a little mayo and some pepper flake.
My boyfriend doesn’t let facial hair get in *his *way. What kind of man are you??
But seriously, likewise for me… as a result of my most recent (shoddy) dental work. Any time so much as a single grain of salt gets in between my two front teeth–which, no matter how careful I am, happens around the third bite–I get the refreshing sensation that I’m being stabbed repeatedly in the brain with a katana. It’s just not the same when I have to slice it off.
Both corn on the con and watermelon are a no-no for me unless I am sitting outside with a garden hose handy. Otherwise the mess is just too much to tolerate. Besides, I really LIKE Baja corn.
I like the husk on, because the charred husk imparts that true, characteristic roasted corn flavor. Foil? NO WAY. I like mine with lemon pepper and jalapeno salt.
I’ve had my beard since I was 21… 31 years now. If it in any way stopped me from enjoying corn on the cob or a fresh slice of watermelon I’d shave it in a minute. I keep it closely trimmed so maybe that is the difference.
Your corn sounds great and I’m sure I’ll try it sometime this summer, but fresh, grilled, hot off the grill it ain’t.
I’m not much of a corn eater, but grilled, no husk is the way I roll. Then either eat it plain with a little butter and salt, or fancy it up with lime and hot pepper.
I use foil because I hate fussing with the husk and silk after the corn is the temperature of molten lava. I baste mine with melted butter and olive oil, sprinkle with chili powder, wrap in foil and roast. When done, baste again with melted butter and lime juice and add salt.
That’s my reason, too. You can get some charring doing it in-husk, but I prefer the straight-up grilled approach for the more thorough browning and the stronger grilled charcoal/wood flavor. You do have to pay attention to it more, though.
