In the past, when I have grilled corn on the cob, I have usually soaked it in water for 30 minutes before grilling. I had a conversation with some neighbors over 4th of July weekend and was shocked to learn that none of them soak their ears of corn, they just put them on the grill, cook them for 20 minutes, turning a quarter turn every 5 minutes. I figured, what they heck, I would try it and my goodness, it worked!
This is a great year for corn (and zucchini, apparently!) but this was our first batch of the season. I was thrilled with how the grilling turned out. You need to let the corn sit for 5 minutes after removing it from the grill, or at least long enough that it cools sufficiently – no need to burn your fingers. I used the tongs and a paper towel to remove the husk and silk from each ear. They peeled away so easily, I doubt I will ever peel my corn before cooking it again.
Before putting the corn on the grill, I cooked a bone in turkey breast on the grill in a disposable pan.
Once the meat came off the grill, we let it rest for the 20 minutes it took us to cook the corn. While I let the corn cool, the hubby sliced up the turkey. Since we had another head of lettuce in our CSA box, I made another salad to go along with dinner.
I just love summer produce and heck, finding an easier way to cook corn on the grill is AWESOME!