Grilled corn on the cob
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.
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- 6 cobs of corn
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.
Serve with butter and salt.