Grilled corn on the cob

all details

A native of the Americas, corn was brought back to Europe by Columbus. It was a staple of many American cultures. It is thought that because it took relatively little effort to grow, all that leftover time was used to erect all those wonderful buildings of the Incas of Peru and the Aztecs and Mayans of Mexico.

Grilled corn on the cob
Photo: unknown

Ingredients

  • 6 cobs of corn
  • water
  • salt
  • pepper
  • butter

Method

Peel back the husks from the ear but don't tear them off. Pull off the "silk". Moisten the husks with water before pulling them back over the cob. Place the cob on a medium-hot charcoal or gas ribbed grill for 7 to 8 minutes, turning every couple of minutes. It is done when the kernels are tender.

To serve 

Serve with butter and salt.  

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Cook discussions

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
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Cook discussions

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April