Grilled Corn

I like my corn as yellow as a brick road

This is a great way to cook corn on the cob. The husk traps the heat and steams the kernels and the fire gives a nice smoke as well. The corn can also be cut from the cob after cooking to make a number of salads and salsas.

To make the herb butter bring one stick to room temperature add whatever spices sound good and mix with a fork. Any leftover butter can be used as a condiment or wrapped in plastic and kept in the fridge for another day.

The start

Start by removing the tough outer leaves until the stem is visible. Break off the stem at the base.

Like a pretty flower

Peel down the leaves as far as possible without removing them from the cob. Work around the ear of corn unwrapping each layer one at a time.

If only you could make clothes from this silk

Once all the wrappers are pulled down remove and discard all the corn silk.

That is a small amount of butter according to the French

Rub a generous portion of herb butter into the ear of corn. I like a mixture of cilantro or rosemary with salt, pepper, but the sky is the limit.

Wrap wrap wrap wrap it up baby

Carefully wrap the leaves back up. Try to get the layers back as evenly and tightly as originally on the cob.

Ready for their close up

Cook over a medium bed of coals turning every couple of minutes until cooked and leaves have charred. Depending on  how hot your fire is it should take about 10 minutes.