Corn on the Cob

So I decided to get some corn to grill on the BBQ. Nothing better than fresh corn on the cob on the BBQ. These are actually quite easy to grill and the results are amazing.

Directions:

• To grill these you first have to soak your corn in the cob with its husk still on in water for about one hour! This lets it require its necessary moisture it needs to grill perfectly;

• Meanwhile you want to prep your Kamado Joe and pre-heat it to a temp of 325 to 350 degrees;

• Now that the corn on the cob has been soaking for one hour it’s time to place them on the BBQ and you want to cook them for approximately 25 minutes and you want to turn them one quarter turn every 5 minutes;

Turn them 1/4 turn every 5 minutes or so

• When they have been grilling for about 20 minutes cut a little slit in one of the husk to check the corn for readiness if ready remove from grill (until kernels are tender when pierce with a knife);

Almost ready to take off the grill

 Now ready and time to do the cut to ensure they are fully cook

Cut a slit in the corn husk with knife to ensure the corn inside is tender

• Now you want to cut the corn the upset end of the hairy end approximately up 1 inch. Then grab the corn from the hairy end and carefully shake the corn out of the husk. They are now ready to serve them the way you prefer.

 Cut opposite end from the hairy end

 Grab from the hairy end and shake out

I personally like to coat them with a light coating of butter, with a sprinkle of salt, smoked paprika and fresh grind black pepper.

Also a good friend of mine Chef Dean from a Winter Grilling Group I belong suggested this Mexican style topping which will definitely make your pallet dance!

• Brush them with Mayo;

• Then sprinkle them with Chili powder, Cumin, Paprika, Cayenne Powder and Parm;

• Now squeeze some fresh Lime Juice after topping.

Thanks Dean for sharing this awesome Mexican topping for corn! 

Bonne appetite and happy grilling!