GRILLED CORN ON THE COB

This weekend I bought the most amazing tri-color corn at our local organic farm stand…our first fresh corn of the season.  I immediately knew how I wanted to prepare it.  Grilled.  Grilling corn imparts a slightly smokey taste, but what I love about it is the fact that the corn husk protects the corn from direct contact with the grill.

At dinner I think we all would have eaten two ears of corn each (If I had been smart enough to buy that much!).  Instead I bought 5 ears and we were all left fighting over the last ear…

~

INGREDIENTS

Corn on the cob (As many ears as you would like)

Earth Balance® Natural Buttery Spread – Soy Free

Seasoning (i.e. Celtic sea salt, pepper, OR Chili con Limon)

Trim the corn and make sure there is not excess husk or stem.

Soak the corn (in its husk) in water for 30 minutes (My in-laws bought me the tub below from an Asian market and I use it ALL THE TIME for soaking produce). 

Preheat the barbeque to medium heat.

Place the soaked corn in its husk on the barbeque.  Turn the corn every 3-5 minutes for a total of 15-20 minutes.

Remove the corn from the barbeque and allow it to cool until it is cool enough to shuck. 

Once shucked spread the Earth Balance® Natural Buttery Spread over each ear of corn.

Season immediately.  The Earth Balance® Natural Buttery Spread will add wonderful flavor and will also help the seasoning stick to the corn.

Chile Con Limon NET WT. 4 oz.

My favorite seasoning for grilled corn is Chile Con Limon by Via Nueva…so good!  For more information about this seasoning click here.

For a printable version of this recipe click here.

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10 Comments

Filed under Gluten Free, Recipes, Sides, Vegan, Vegetables, Vegetarian

10 responses to “GRILLED CORN ON THE COB

  1. wholly cow this looks SO good!!! I can’t wait for corn season to be here in full swing! thanks for the recipe! I’m going to have to look for that seasoning :)!

  2. I love corn on the cob, but I look at those scorch marks and I start wondering how many potentially cancerous acrylamides grilling introduces.

    • I worry about acrylamides too, which is why I do not eat this dish all the time. I do see them as potentially hazardous but also see that grilled corn is infinitely better than a big fat charred steak :-)

  3. Yum! These look incredible. Do you have any recipes for making corn if you don’t have a grill? Thanks for stopping by my blog.

    -Taylor

    • Hi Taylor! You might try making them on a griddle or panini press. I haven’t tried this myself, but it seems as though it should work. I also have a good recipe for Fresh Mex Corn Salad. You can find the recipe by going to my homepage and typing that name into the “search” function.

  4. I love this! I plan to make it in the summer! Thank you!

  5. Gorgeous photos and I can’t wait to try this! I love grilling :)

  6. I love this! I plan to make it in the summer! Thank you!

  7. I love grilled corn on the cob that sounds amazing! Like the trick of soaking the husks.

  8. Jen

    Foods that have dark brown or burnt particles are not healthy. The burnt parts have extremely damaging free radicals and if one is serious about one’s health, one should never eat food that has been burnt. Do not even eat around that food because Free Radicals can cling to other food particles. Free radicals cause cancer, speed up the aging process inside and out, and damage cells. Ask your doctor or dietician about alternatives.

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