Grilled corn on the cob! One of the best vegetables there is to put on the grill. Some people like to brush it thick with butter, and possibly a rub also, but my standard trick is to always cook it with the husk on. Whether you grill direct or indirect, this always produces the most moist corn. Here’s how!
Servings 1 corn on the cob
Instructions
- Start by firing up your grill, configure it for indirect heat, have it running at 160° C/ 320° F. If you are using a kettle grill, make sure to put a water pan with hot water in it. This adds moisture.
- Now simply place the corn on the grate, with the leaves on. Close the lid, and cook them for 30 minutes.
- Remove from the grate, and peel them. You may want to put on a pair of gloves if they’re too hot. Brush them with butter and sprinkle salt on them, and enjoy!
