Perfect Grilled Corn
I recently discovered a new method for grilled corn that I will share with you. I used to add the fat after the corn was cooked by running a pat of butter across the ear until it melted. It tasted good, but the flavor was always a little uneven and it made the corn greasy. Now I use a simpler method: brush the corn with oil before grilling. It infuses the corn with the perfect amount of flavor and makes it more pleasant to eat. Here’s how I did it:
Grilled Corn
Ingredients
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2 ears of white corn
2 tsp of canola oil
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Get two fresh ears of corn, preferably sweet white corn. Shuck and clean off the corn silk.
2. In a bowl, combine the oil, salt, and pepper.
I used canola oil because it has a higher smoke point than other oils. Canola oil can be used up to 500 degrees or so without smoking. Other oils, like olive oil, have a much lower smoke point and may be troublesome on the grill. Your average generic vegetable oil should work fine as well.
3. Brush the oil on the corn until it is evenly covered.
4. Put the corn on the grill.
Place the ears on the center (the hottest part of the grill) and check them every minute or two. When they starts to get grill marks, turn the ears. Corn takes about 10-12 minutes to cook.
5. Consume with pleasure.
