We’re grilling masters these days taking full advantage of outside cooking 1) because it’s soooo good and 2) because the last thing we want to do is turn on the oven and heat up the house in this weather! After all, grilled corn is greater than boiled corn any day! This recipe is dubbed “dirty” because it looks like it fell on the ground and we just picked it up and threw it back on the coals. PS- we didn’t do that;) The dirtiness comes from herbs, salts, and char from grilling inside the husk. Delish! You cook the corn in husk for half of the time then pull back the husk, butter the cob and sprinkle generously with herbs and salt (and paprika if you like!) to make that corn fantastically filthy!
Get some friends together, start up the grill and get messy!
- corn on the cob in husk
- butter (or olive oil for vegan)
- sea salt - medium coarseness
- black pepper
- paprika (optional)
- Soak full ears in husk under water in the sink for 15 minutes. This helps steam the kernels a bit and, I think, prevents the husks from catching fire.
- Place cobs in husk on heated grill. Cook for 5 minutes or so on each side, turning once.
- Peel back husk, wipe off any silks, brush with butter and sprinkle generously with salt, pepper, thyme, marjoram and paprika (optional).
- Place the cob with husks peeled directly on the grill and let cook for a few minutes on both sides until some kernels start to brown and caramelize a bit.