Another sure sign the warmer weather is here? Corn on the cob! As the year goes on, we get the really good corn that practically tastes like candy. The stuff in the store now, isn’t quite that sweet, but it is good. I have a new way to grill corn on the cob that we really like.
All you need to do is remove the husk and silk from your corn and make sure it is nice and clean. Grab butter and any seasons you want on your corn. The kicker is you also need a wet paper towel or napkin and a piece of tinfoil.
What you do is wet your paper towel and squeeze the water out. Lay it flat on a piece of tinfoil. What the wet paper towel does, is it basically gets all nice and hot on the grill and steams the corn. I personally don’t care for the dark pieces of grilled corn or when it gets chewy. I want crisp, juicy corn.
Liberally butter and season the corn however you prefer. I like Lawry’s seasoned salt. You can put a lot of spice on as much of it gets left on the paper towel when you remove it after grilling. But I always put butter on the cob – that soaks in nicely.
Just wrap the corn in the wet paper towel.
And then wrap your tinfoil and the paper towel. Make sure no towel is sticking out – you don’t need a fire on your grill. I wrapped them differently as mine had some different spices on it that Mr. FeistyEats corn cob.
I grilled these on the top rack and they came out just awesome. We almost always make our corn on the cob using this technique. So sweet, crisp and juicy!