• To grill these you first have to soak your corn in the cob with its husk still on in water for about one hour! This lets it require its necessary moisture it needs to grill perfectly;
• Meanwhile you want to prep your BBQ and pre-heat it to a temp of 325 to 350 degrees;
• Now that the corn on the cob has been soaking for one hour it’s time to place them on the BBQ and you want to cook them for approximately 25 minutes and you want to turn them one quarter turn every 5 minutes;
• When they have been grilling for about 20 minutes cut a little slit in one of the husk to check the corn for readiness if ready remove from grill (until kernels are tender when pierce with a knife);
I personally like to coat them with a light coating of butter, with a sprinkle of salt, smoked paprika and fresh grind black pepper.
Also a good friend of mine Chef Dean from a Winter Grilling Group I belong suggested this Mexican style topping which will definitely make your pallet dance!
- Brush them with Mayo;
- Then sprinkle them with Chili powder, Cumin, Paprika, Cayenne Powder and Parm;
- Now squeeze some fresh Lime Juice after topping.