Barbecued corn is a summer staple, hands down! My favorite way to eat this veg is grilled on the BBQ with husks on. If you're going to be picking up corn on the side of a country road this summer, I recommend cooking it this way because it's just so beautiful! You'll be counting down the minutes until you can sink your teeth into a fresh cob.
Follow these steps if you've purchased corn from a farm with all the husk in tact. If it's from a grocery store, usually only half the husks are on and half the corn is exposed. In that case, you can skip the soaking.
I suggest you try to have left over corn to make this roasted corn salad with fresh herbs!
Ingredients
- corn on the cob (husks on)
Instructions
- If you've purchased corn from a farm with all the husk in tact, follow these steps. If it's from a grocery store usually only half the husks are on and half the corn is exposed, so skip to the soaking.
- Pull down the husks to the base of the cob without tearing them off, you just want to open it up to expose the cob and the fine silks. Remove the corn silks and discard.
- Fold the corn husks back up to cover the cob and soak the whole thing in water for at least 30 minutes.
- Grill on the upper rack of the bbq or the outer sides where it isn't as hot for 10 minutes. Once the corn turns bright yellow and you start to see some caramelized brown spots, the cobs are done.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.