Cheers Big Ears

One of summers' beloved foods is corn on the cob. But when you and the temps are boiling and the last thing you want to do is boil a big pot of water, we've got a tasty and easy alternative!

Grill your Corn on the Cob - Tastes Great - Less Work

Vegetarian Dishes

·Completely cover the ears of corn with cold water and soak for a good hour - you want to thoroughly saturate the husks to keep them from catching on fire.

·Grill the corn on medium heat for about 20 minutes, turning and rotating the ears as needed to to keep it from burning.

·If your ears start burning, place the them on indirect heat, like the top shelf of your grill or an unlit side of the grill and close the cover.

·Grilling your corn on the cob will produce a dissimilar (we think superior) end result. This blend of "steaming" the corn in the husks and grilling it indeed causes some of the sugar from the kernels to caramelize producing one of the sweetest ears of corn you'll ever enjoy - you don't even need butter and salt (although some will insist it's part of the ritual).

·Remove ears from grill and allow to cool. Since they're insulated by the husks they'll stay warm until they're not "too hot to handle". (Fyi - if you're unsure if corn is thoroughly cooked, pierce a kernel, if it shoots out liquid it's done.)

·For safety and germ-free purposes, use a clean kitchen towel to hold the ear while you husk the ears. You'll be surprised at how easy it is remove.

Season as you like and enjoy!

Cheers Big Ears

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