Lori's Culinary Creations

Grilled Corn on the Cob, Two Ways

How to Grill Corn on the Cob
Corn on the cob is one of my favorite foods during the summer months. In fact, hubby and I will purchase four ears at a time even though it’s just the two of us at home. Right now, it’s not readily available everywhere we shop, however it’s starting to show up at the local Wal-Mart or Harmon’s. Since we barbecue quite often, we now love grilled corn on the cob and sweeten it with just a splash of wine. 
After months of snow and single digit temps, we get outside to cook all the time.  Grilled corn on the cob is an easy veggie to cook outdoors and you can do so much with it. Just add your favorite spices and seasonings, wrap it in foil and you’re good to go.
This post will feature two ways we season our corn before grilling. First up, a simple salt and pepper seasoned corn. I start by shucking the corn of it’s outer leaves and peeling off the little hairs that are still left behind. Then I rinse the ear and place it on a piece of foil. I then spread butter on the ear, sprinkled it with salt and pepper then drizzled a bit of Merlot wine on it. Shhh… that’s my secret!

The second option was a bit different. First, I shucked the leaves, peeled the little hairs and rinsed the ear. I then spread some butter on the ear, sprinkled some grated parmesan cheese on it, cut up some fresh parsley and added it to the ear. Again, a drizzle of Merlot wine finished it off!


Now, how do you grill corn on the cob? Simple. I wrapped each of these ears in individual foil packets and sealed them up well so the butter and wine would not leak out. Need to keep those in the foil to keep the corn sweet and juicy.

I grilled the corn on the bottom rack on medium-high heat for 8 minutes or you can cook them on the top rack for 15 minutes, either way, you’ll get sweet yummy corn. Upon unwrapping the foil, I found a bright yellow fragrant ear of corn. The wine cooks out and adds a delicate sweetness to the ear and the parmesan cheese adds depth to the flavor. This is a summer must-have for outdoor grilling.

So, how would you season your corn?

Post Views: 750

Comments

  4. Javelin Warrior says

    Very cool, Lori – I never would have thought to use wine in making grilled corn. But why not? And love the sound of using parmesan with parsley… Thanks so much for sharing!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.