Grilled Corn on the Cob

Story

Shucking and cleaning corn is a pain, you can never get all the strings off or cleaned up when you are done. If you don't want to deal with the mess, just buy the stuff that is pre-shucked in the grocery. Yes, it's more expensive, but much less hassle and you can get a better look at the corn before you buy it. The time and temperature don't need to be super precise and you are better going a bit over done than under done, the charred bits can be extra tasty. I often do this if I'm making burgers, you can prep these well in advance and toss them in the fridge until you are ready to cook. Then, when I preheat the grill to get ready, I toss these on the little shelf above the main cooking area 30 minutes before we plan to eat. They don't need any attention once started and you can just pull them off when you pull off the burgers.

Ingredients

• 8 Ears of Corn
• 8 tbsp of Butter
• Salt (to taste)
• Pepper (to taste)
• Parmesan (Optional)

Tools

• Aluminum foil (enough for 8 sheets about 8 to 12 inches long).

Instructions

1. Preheat grill to 450° F and setup for indirect cooking.
2. Shuck and clean the ears of corn and cut the butter into 1 tbsp cubes.
3. Place each ear on a sheet of aluminum foil
4. Add salt, pepper, parmesan (or any other seasoning you like on corn), and a cube of butter.
5. Wrap the corn in the foil, folding off the ends and making a sealed package.
6. Add the corn to the grill and cook for 30 minutes.