Summer is here, and this means corn on the cob. A local grocer had a great sale, 6 ears for a dollar, so I bought a dozen. Some people do a lot of prep work when they barbecue corn, I decided a long time ago to just soak ’em and grill ’em.
I trim the husks but leave the stems and soak the ears in plain water for a few minutes. No need to remove the silk inside. I do, however, check for worms and other critters inside the husks, just in case anything alive is crawling around inside. Anything inside will die, so there isn’t too much to worry about.
Soaking corn on the cob
Make the fire in the Big Green Egg. Set up for direct grilling, high heat.
Direct grilling corn on the cob
This takes a while. . .
At some point, the husks will turn brown. This is the fun part, since the husks usually catch fire and burn. If this happens, do not panic. Just grab the ear with your tongs and use the fire to burn off the silk and the husks.
When corn husks catch fire – just let it burn off the silk and the husk – saves time later!
Peel the husks down if you want, and roast the kernels directly. This will add some nice grill marks to your corn
I like to keep the husks on, this gives the eater something to hold when eating the ear. If I am serving guests, I will use butcher string and tie and lace the husks into a “handle.”
And there you have it — corn on the cob on the Big Green Egg!
Use your imagination for finishing and serving the corn. Other than some freshly ground salt and pepper, I enjoy the corn as-is.
There are some fancy corn dressings out there, here’s one from Steven Raichlen, my BBQ hero: Cambodian Corn
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