Easy Grilled Corn
 
Prep time
Cook time
Total time
 
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Makes: As much corn as you'd like!
Ingredients
Instructions
  1. Round up as many ears of corn as you'd like to grill. (The recipe here uses four large ears each.)
  2. Remove corn husks and silks and rinse ears briefly under water. Shake off excess water.
  3. Grill ears over an open flame until charred on all sides, turning frequently, about 5 minutes. (See note.) No worries if you hear some popping -- it's norms. Set aside to cool slightly.
  4. When corn is cool enough to handle, cut the kernels from the cob using a sharp knife. When all kernels have been removed, run the back of your knife down the length of the cob to press out the remaining sweet, starchy bits. (This video gives a nice demo - plus a Bundt pan? Heyo!)
  5. Dress corn with the fixin's of your choice. Enjoy!
Notes
I've yet to find a method of charring corn faster than my gas cooktop. I just plop the rinsed corn directly on the grate over a high flame (I can get two ears per burner) and keep a careful eye on 'em. You'll want to be sure you're using BBQ-quality, high heat-resistant tongs for the turning since the flame can easily melt right through most plastic-tipped utensils. (NO I DON'T KNOW FROM EXPERIENCE.) If you don't have a gas cooktop, an outdoor grill over direct heat will work, too.
Recipe by the pig & quill at https://thepigandquill.com/classic-mexican-street-corn/