Grilling Corn on the Cob

Choose large, fat ears of corn with plump kernels from base to tip.

When we cook corn on the grill we sometimes leave the husks on, but of course you can barbeque corn without the husks too, just make sure you oil or butter it beforehand so it stays moist.

For grilled corn on the cob you will need:

4 ears of corn

Vegetable oil, for grates

Butter

Coarse salt and ground pepper

Paprika or chilli powder (optional)

How to grill corn:

Prepare grill for direct heat. Lightly oil grates of grill and heat to high.

Peel back husks, leaving them attached at the base of the ear.

Strip away the silk from each ear of corn and discard.

Pull husks back over corn.

Place ears in a large bowl or pot.

Cover with ice-cold water.

Let corn soak at least 10 minutes.

Drain corn and shake off excess water.

Arrange ears on grate and close barbecue lid.

Using tongs, turn each cob occasionally; grill corn on the cob until husks are slightly charred and corn is tender, about 15 to 20 minutes total.

Remove ears from grill.

Using a kitchen towel, hold each bbq corn cob by the base and peel back husks.

Coat hot kernels with butter.

Season and serve.

This barbequed corn on the cob serves 4.

Like grilling corn on the cob? Try these easy vegetable recipes…