Roast corn on the cob is a sweet companion to your grilled meat. It is also good with roasted meat; try it with your Sunday roast.
- Preheat the grill to a medium temperature. Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg and black pepper. Or try using herbs such as basil, cilantro, or oregano. Then reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.
- Place the prepared ears of corn on a medium heat, turning every 2 minutes to expose all sides of the corn to the heat. After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover. Allow the corn to slowly roast for another 15 minutes.
- Corn should be firm with a nice golden, roasted color. After cooking, pull back the husks and tie them back with a strip of husk to make a handle.
- You will know it is done when you press your thumb into a kernel and it shoots out liquid.
Pick ears corn that are fresh, young and tender and still in the husks. Run your thumb up and down to feel if the kernels are filled in. Remove all but the last three or for husks from each ear of corn. Pull the remaining husks of the corn back, but do not remove them. It can be frustrating, but it is something to keep the children occupied. Remove and discard the silk and then soak the whole cobs in a pot of cold water for fifteen minutes.