Easy Grilled Sweet Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ears sweet corn
Choose the freshest sweet corn you can get. My favorite variety is "peaches & cream", with a mix of yellow and white kernels on each ear; it has a very sweet flavor. Allow one ear of corn per person.
Strip away all husks and silks. Rinse each ear under running water, and rub to be sure that all the silk is gone. Trim the ends if needed.
For each ear of corn, tear off a sheet of aluminum foil about four inches longer than the ear. With the ear of corn still slightly wet from rinsing, roll each ear in the foil, and twist the ends together. (If you are preparing for a cookout, picnic, any event that means you're not cooking at your own house, do all the above in advance, then toss the foil-wrapped ears of corn into the cooler and head for the beach or park.)
Heat a gas or charcoal grill to about 350 degrees, or moderately hot. Lay the foil-wrapped ears of corn on the grill rack, not too close to direct heat. Cover the grill. Cook, turning two or three times, for 20 minutes.
Remove from the grill and unwrap. It's very hot - I found it easiest to tear away one end of the foil, then shake the ear out onto a plate. Insert corn-on-the-cob holders if desired. Spray with a little butter spray if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LILLIAS0201.
Strip away all husks and silks. Rinse each ear under running water, and rub to be sure that all the silk is gone. Trim the ends if needed.
For each ear of corn, tear off a sheet of aluminum foil about four inches longer than the ear. With the ear of corn still slightly wet from rinsing, roll each ear in the foil, and twist the ends together. (If you are preparing for a cookout, picnic, any event that means you're not cooking at your own house, do all the above in advance, then toss the foil-wrapped ears of corn into the cooler and head for the beach or park.)
Heat a gas or charcoal grill to about 350 degrees, or moderately hot. Lay the foil-wrapped ears of corn on the grill rack, not too close to direct heat. Cover the grill. Cook, turning two or three times, for 20 minutes.
Remove from the grill and unwrap. It's very hot - I found it easiest to tear away one end of the foil, then shake the ear out onto a plate. Insert corn-on-the-cob holders if desired. Spray with a little butter spray if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LILLIAS0201.
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 13.5 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.9 g
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