Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water. The ears of corn are husked and the silk is removed prior to boiling the corn. It is also delicious when grilled either with the husk left on or with the husk removed. When grilled with the husk, the corn is sweet and moist with a distinctive grilled flavor. When grilled without the husk, the ears of corn are usually wrapped in aluminum foil, which still results in moist, flavorful corn, but with a less distinct grilled flavor. After cooking, the corn is eaten right off the cob or a knife can be used to cut the kernels from the cob. Butter is usually spread on the corn and salt is added before it is eaten.
What You Need:
fresh corn on the cob, approximately 24-30 ears of corn
Plastic sealable freezer bags
Preparation for Freezing Corn:
Peel back the husk removing it from the corn cob.
If you've never cooked corn on the cob on the grill, you don't know what you're missing. Get started by watching this video demonstration, which shows you one of the numerous methods for grilling sweet corn.
Husks On | Husks Off
Grilling is a great way to cook sweet corn to give it a little different flavor from other methods of cooking. There are several methods that can be used when grilling sweet corn and you can experiment with different flavored butters or seasonings to also give the corn a unique flavor.