Rows of boxes don’t inspire me at the grocery store, but the vibrant colors and fresh fragrance of fruits and veggies get me giddy. I’m especially excited about my favorite summertime favorites already showing up, which have me eager for weekend cookouts.
This week, I fired up the grill to roast corn. You can also roast them in the oven if you’re not a grillmaster.
Roasted Corn on the Cob
- Get your grill temperature up to about 350 degrees. You want little to no flame when you put the corn on.
- Submerge your ears of corn (with husk & silk still on) in water for 30-60 minutes. This will help keep the husk from burning too quickly when cooking.
- Put your wet ears of corn on the grill for 2-30 minutes. Make sure you turn the ears a few times.
- Pull off the grill, peel the husk and silks off, and devour. If you’re eating them outside, you can just peel the husk back for a nice handle.