This weekend I bought the most amazing tri-color corn at our local organic farm stand…our first fresh corn of the season.Ā I immediately knew how I wanted to prepare it.Ā Grilled.Ā Grilling corn imparts a slightly smokey taste, but what I love about it is the fact that the corn husk protects the corn from direct contact with the grill.
At dinner I think we all would have eaten two ears of corn each (If I had been smart enough to buy that much!).Ā Instead I bought 5 ears and we were all left fighting over the last ear…
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INGREDIENTS
Corn on the cob (As many ears as you would like)
Earth BalanceĀ® Natural Buttery Spread ā Soy Free
Seasoning (i.e. Celtic sea salt, pepper, OR Chili con Limon)
Trim the corn and make sure there is not excess husk or stem.
Soak the corn (in its husk) in water for 30 minutes (My in-laws bought me the tub below from an Asian market and I use it ALL THE TIME for soaking produce).Ā
Preheat the barbeque to medium heat.
Place the soaked corn in its husk on the barbeque.Ā Turn the corn every 3-5 minutes for a total of 15-20 minutes.
Remove the corn from the barbeque and allow it to cool until it is cool enough to shuck.Ā
Once shucked spread the Earth BalanceĀ® Natural Buttery Spread over each ear of corn.
Season immediately.Ā The Earth BalanceĀ® Natural Buttery Spread will add wonderful flavor and will also help the seasoning stick to the corn.
My favorite seasoning for grilled corn is Chile Con Limon by Via Nueva…so good!Ā For more information about this seasoning click here.
For a printable version of this recipe click here.