Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

June 7, 2013

Grilled corn on the cob a real treat

I started our YouTube cooking channel almost six years ago, and the first video I shot was how to grill corn on the cob on a gas grill. We have now posted more than 130 instructional videos, and to this day, the corn on the cob video is the most popular. And then it dawned on me. I have never written an article about this topic, and the harvest of sweet corn is right around the corner, which makes the timing of this topic perfect.

This approach to preparing corn can be done on either a gas grill or a regular charcoal grill. In fact, it could probably be done in the oven, although I have never tried that.

First, buy the freshest sweet corn you can locate. Farmers markets are the best, although it's my understanding that the major supermarkets are pretty quick about getting produce from the field to the shelves. You will want to buy the corn with all of the leaves or the “husk” intact.

Peel back the leaves to the bottom of the ear of corn, but DO NOT pull the leaves off. They have to remain attached. (If you want to see the video I am referring to, go to www.YouTube.com/BBQMyWay. You will see a small image of a cartoon house. To the right of that is a magnifying glass. Click on that and in the box that appears, type in “corn on the cob.” ) If you have done this correctly you have the leaves peeled down and all of the corn and silk exposed.

This is where it gets a bit tedious. Remove all the silk. Do you remember the term “Indian Burn” from when you were a kid, where you grabbed your buddy’s forearm with both hands and twisted in opposite ways to create a burning sensation? I know, not a politically correct term today, but that's what it was called back then. This is the same technique I use to remove the silk from the ear of corn.

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