Corn cooked on the grill becomes very sweet with a subtle smoky flavor that is delicious. This recipe is one of my summer staples to go with grilled meats. It is so easy to prepare and takes only minutes to cook. Just clean the corn, season it and wrap it in foil hours before you heat up the grill and most of the work is already done!
Leftover corn can be removed from the cob and added to soups, salads or folded into creamy polenta. You can use your own choice of seasonings, although I find lots of cracked black pepper, salt and dried oregano work really well.
You can either serve the corn on the cob, or remove it by cutting it with a sharp knife. I find the easiest way to do this is to remove the corn from the foil and stick a fork into the top pointed end.
Holding the corn on the cob upright, use a sharp knife to cut down, removing the kernnels from the cob. Place the kernnels in a bowl, taste, and adjust seasonings as needed.
- 8 Cobs Of Fresh Corn, Cleaned With Husks Removed
- 1/4 Cup Olive Oil
- Dried Oregano
- Cracked Black Pepper
- Rub each cob of corn with the oil and sprinkle generously with the seasonings.
- Wrap in aluminum foil.
- Place on a hot grill and cook 6-8 minutes per side.
- Remove the foil and serve.
Nutrition Information:Yield: 4 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 146Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 146mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g