After eyeing fresh corn at the store for quite a while now, I caved. It's not carb-friendly, but it's not a plate of brownies either, so bugger off if you're judging me, mmkay? I'm gonna blame Fair Park in Dallas for making me think about it the other day, and corn dogs, but I'm not making that. Not this time, anyway. Maybe soon. Shut up.
If roasting corn, you should buy it with the entire shuck on it, but mine was in a five pack with a section removed so you could inspect it. You should also soak it for 20 minutes to help saturate the shuck, thus protecting the ear, and only remove the silk, but, I didn't do that crap either. I needed to get food in my face relatively quickly, or IT WAS gonna be a plate of brownies! I pulled the silk off and put the shuck back in place.
No oil, a little bit of butter, and a Stonemill brand (Aldi) garlic & herb spice that I love on nearly everything! It's muh new fave :) Toss it on the grill. Preferably cook it over indirect heat, unless catching food on fire is kind of your thing. Sometimes, things seem much more fun if there's also a risk of danger/injury/dying--cooking is no different. I did put one ear over direct heat, but it was completely naked, and I wanted it that way so I can cut it off the cobb and toss it in a Mexican chopped salad or a fresh pico/salsa.
After cooking for about 10 minutes, I did pull the shucks back on the other two and let it catch fire simply because I forgot to take plates down to the grill, I figured this would be easier than trying to peel it off since we were eating caveman-style, so I burned it off.
Right before I pulled my pork steaks off the grill, I pulled the corn and rubbed it down with butter...MAN-O-MAN! What a delicious mess.
Stuffed to the gills, all I can think about now is the one that's leftover, and I'm pretty sure it's calling my name. It's even pronouncing it correctly!!!
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