Corn on the Cob

Corn on the cob and deviled eggs are a great addition to any barbecue and are simple to make. If you normally boil your corn, consider a more direct approach to heating them. Corn on the cob can be broiled, baked, roasted, microwaved or grilled, all while still in their husks.

Microwave one to three ears of corn for two to four minutes in their husks. Husks will be warm but corn will be very hot. Cut the bottom off the ears of corn and remove the husk.

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Baked or Broiled Corn on the Cob
Enhance the flavor of your corn on the cob by baking or broiling it. Cooking corn and other veggies with water can reduce the nutrients and you may find it reduces the taste as well.

1.) Remove outer layer of husks from ear of corn. Leave one or two layers of innermost husk intact.

2.) Peel back inner husk and remove silk from ear of corn.

3.) Rinse off ear of corn.

4.) Fold inner husk over corn and place on disposable tinfoil tray. If you have several ears of corn, you can use disposable tinfoil cookie sheets. These are fairly durable and can be reused and cleaned many times. 

5.) Place a second tinfoil tray or cookie sheet on top of corn so the corn is sandwiched inside the tinfoil trays. There should be a gap between the foil trays to allow deflected heat in to cook the corn. The thin layer of husks will retain much of the corn's moisture and protect it from the direct heat. Husks should shrivel but not burn (see photo below).

• Broil for about 15 minutes. Do not leave unattended.
  
• Or, bake at 425° for 15-20 minutes.
  

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