Grilled summer corn (Print Version)
# Ingredients:
→ For the corn
01 -
6 ears fresh corn on the cob, husks and silk removed
02 -
2 tablespoons extra virgin olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Fire up your Blackstone grill to medium-high heat (around 400°F) and give it a few minutes to get nice and hot.
02 -
Remove all the husks and those pesky silk strands from your corn. Give them a quick rinse and pat dry with a kitchen towel.
03 -
Tear off six pieces of aluminum foil, each large enough to completely wrap an ear of corn. Place one ear on each foil sheet.
04 -
Drizzle each ear with olive oil, getting it all around the kernels. Sprinkle with salt and pepper, giving them a little roll to coat evenly.
05 -
Fold the foil around each ear of corn, making sure they're completely sealed to trap in all that moisture and flavor while cooking.
06 -
Place your wrapped corn on the hot Blackstone surface and let them cook for about 15-20 minutes. Remember to flip them every 5 minutes for even cooking.
07 -
Carefully remove the corn from the grill (those foil packets will be hot!), unwrap, and serve immediately while the corn is steaming hot.
# Notes:
01 -
This corn is best enjoyed fresh off the grill, but if you have leftovers, they'll keep in the fridge for up to 5 days.
02 -
The foil method creates perfectly steamed corn that stays juicy and flavorful.