Grilled Corn on the Cob
Corn on the cob is a summer staple and here in Virginia, and the local sweet corn is almost in season. There are a number of ways to grill corn on the cob, but this is our favorite method because it keeps the corn moist.
Leave the husks on and soak them in water for 5-10 minutes. Preheat your propane grill to medium high on one side, and high on the other. Place the corn (still in the husk) on the medium high side of the grill and cook for 3 minutes, flip the corn over and cook for another 3 minutes. Remove the corn from the grill and peel back the husks, then place on the high heat side of the grill, turning them over as needed to lightly char and caramelize all sides (about 5-7 minutes).
When done, try one of these delicious rubs:
Cilantro Lime: Mix 1/2 cup chopped cilantro, 2 tablespoons lime juice, 1/4 cup olive oil, and garlic, salt, and ground pepper to taste.
Spicy: Butter, equal parts red pepper flakes and smoked paprika.
Indian: Butter, 1 teaspoon chili powder, 1/2 teaspoon cumin, lime juice, salt and pepper to taste.
Herbed: Butter, equal parts salt, sugar, rosemary, basil, thyme, and parsley.
Photo by Jenni Engledow, used by Creative Commons License.