I’ve got to catch you up on the corn we’ve been grilling all season. It’s basic and simple, but we have a couple of tricks to keep the corn as moist as possible. One is to soak the corn in cold water for 30 minutes before grilling. The other is using a Big Green Egg. It’s a grill that’s like a little ceramic oven that keeps moisture in (I have no business relationship with them, we just happen to own and enjoy the grill).
- 5 ears of fresh corn.
- vegetable oil
- (large bowl of cold water)
- (a grill, we use a Big Green Egg grill)
- Preheat grill to 350 degrees.
- Husk corn.
- Soak corn in a large bowl of cold water for 30 minutes.
- Spray or brush lightly with vegetable oil.
- Place corn in grill. For indirect heat, place corn on a plate setter or pizza stone. For direct heat, place corn directly on grill. Direct heat will make for darker, crispier grill marks, but either way is good. We somewhat prefer the indirect heat method.
- Grill, turning corn every few minutes for 15-20 minutes until it has good grill marks and looks done.
- Remove from grill, serve, salt to taste.
Late season grilling means sunset in the background, it’s gotten so much earlier. Grilling season’s almost done, but before it ends I want to share one more thing we’ve been making, grilled artichoke, and I’ll get to that soon. Meanwhile, here’s the view from the deck: