Since it is officially summer, it is also officially grilled corn season. Corn can be found at just about every grocery store now.
Our local Walmart just got renovated with a large grocery section and we found the best deal on corn there. 10 cents an ear! What an awesome find!
We have found that the best way to pick the perfect ear is to peel down the leaves and silk to look at the top of the corn. You want to see that the kernels are mostly developed to the end of the cob and it hasn’t started to rot.
When you get the corn home, it’s time to get your hands dirty. Shucking corn isn’t really a dirty process, it just takes some strength to pull the leaves and silk off.
Once the corn are clean, give them a quick wash to remove any leftover silk, then you are ready to prep them for the grill. Tear off about 12 inches of aluminum foil to wrap the corn in.
Slather them up with butter, season generously with salt and pepper and wrap tightly.
An alternate name for this recipe could be Butter with a Side of Corn. Yum!
I prefer a folding method on the ends instead of twisting. Folding decreases the leakage of butter while cooking.
This is the end result! Plump, juicy corn!
You can eat it straight off the cob, like Mac prefers it, or cut off the cob, like Al prefers it.
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