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Categories: Grilled, Vegetables

Grilled Corn in the Husk

Grilled Corn in the Husk
Los Angeles Times

Wisconsinites have a well-deserved reputation for being a friendly, easygoing lot. But there's a sure way to start an argument, especially at this time of year: Drive down a rural county highway and pull into any local watering hole with ... Read more

Total time: 1 hour plus 2 hours soaking | Serves 12
  • 12 ears corn
  • 1/2 cup (1 stick ) butter, melted
  • Salt

Step 1Remove the silk from the end of each ear and any loose leaves on the husks to avoid flare-ups while grilling.

Step 2Place the corn in the sink or a large tub, completely cover it with cold water and soak the corn for at least 2 hours.

Step 3Meanwhile, prepare a very hot grill. Remove the ears from the water and drain them of excess liquid with a few good shakes before setting them on the grill. If you have limited grill space, keep the corn soaking until there is room on the grill for them.

Step 4Place the corn in tight rows directly on top of the fire. Turn the corn every 5 to 10 minutes. Large ears of corn will need about 40 to 45 minutes of cooking time. If you like a bit of char on one side of the ear, leave one side of the corn exposed to the fire an extra 10 to 15 minutes.

Step 5Keep the corn warm in a large roasting pan covered with foil. When cool enough to handle, tear away the husks or peel the husks back to use as a handle. Brush the ears with the melted butter and salt to taste.

Each serving:
201 calories; 377 mg sodium; 21 mg cholesterol; 9 grams fat; 5 grams saturated fat; 30 grams carbohydrates; 4 grams protein; 3.20 grams fiber.
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