Grilled corn on the cob is a popular menu item
for barbeques and it's easy to do. Not only is
it tasty, but grilling corn will impress your guests
- 4 ears corn on the cob
- Oil for grate
- Extra virgin olive oil
- 1 Tbsp chili powder or paprika
- Pepper, to taste
1. Peel back the husks, leaving them attached to
the ear of corn. Remove the fine hairs.
Replace the husks to cover the corn. Soak in
cold water for 10 minutes.
2. Heat grill to high: lightly oil grate. Drain corn.
Arrange ears on grill. Cover and cook, turning
occasionally with tongs, until corn is tender,
around 15 to 20 minutes.
3. Remove corn from the grill. Hold the hot corn
with a towel or oven mitts and peel back husks.
Drizzle with olive oil and sprinkle with pepper
and chili powder or paprika.
Back to "Fresh from the farm"
Wave is published six times a year by the Winnipeg Health Region in cooperation with the Winnipeg Free Press. It is available at newsstands, hospitals and clinics throughout Winnipeg, as well as McNally Robinson Books.
Read the July / August 2012 issue of Wave