Are you sick to death of my pictures of grilled corn and barbecue chicken? Well, lucky for you this is the last post with these pictures! I’m finally going to talk about the grilled corn on the cob that my soon-to-be brother-in-law Norman cooked up on Cape Cod.
Until I ate the corn in this picture, I had given up on grilled corn on the cob. Whenever I’d had it, it was grilled on the barbecue outside of the husk and the kernels dried out and got all yucky-like. I had decided grilling corn was just NOT the right way to do it…until now. (Side note: I still need to try it grilled IN the husk…but that’s another post for another day!) (Another side note: Click here for the recipe for the chicken in this picture)
The trick is this. Boil your corn first, then grill it quickly over the coals while brushing on some oh-la-la-lovely butter and tarragon mixture. The corn stays crisp, fresh and moist, and the butter infiltrates the kernels in a splendid way!
So, there you have it. Grilled corn that’s not really grilled but looks it and tastes divine.
- Husked corn on the cob
- Butter melted with a handful of chopped tarragon and salt and pepper to taste
- Bring a large pot of water to a boil, enough water to cover all the ears of corn. Once boiling, add corn and return to a boil. Once water is again boiling, cover pot with a lid and turn the heat off and let sit for 5 minutes.
- Remove from water and grill over medium coals on the barbecue, while brushing corn with the melted butter mixture. Things may get a little smoky…it’s okay. Your corn will look good and have nice flavor.