Margarita Corn on the Cob
Late summer is my favorite season for two reasons— fresh tomatoes and fresh corn on the cob. Personally, I like to eat corn on the cob raw and I’m surprised how many people look at me like I’m from another planet when I tell them this. If you haven’t already, I encourage you to give it a try— just husk and munch. I’m also surprised how many people think that boiling corn is the only way to cook it. If you ask me, boiled corn on the cob is dreadful. It’s usually over-cooked, chewy, and just plain tasteless. I can’t think of a better way to ruin a beautiful vegetable.
Margarita Corn on the Cob
My favorite way to enjoy Fall’s bounty of delicious fresh corn is to grill it, generously squeeze a fresh lime all over it, and sprinkle it with sea salt. Trust me, stop thinking about butter— this version is so divinely delicious that you may never put butter on your corn again. In addition to being delicious, it’s easy. “How easy?” you ask. This easy:
- Heat up the grill, slice a lime into several wedges, and husk the corn
- Place the corn directly on the hot grill and rotate every 2 to 3 minutes, until all the corn is slightly more golden with some caramelized edges
- Remove from grill, run sliced lime up and down and all around your corn cob
- Sprinkle with salt
- Eat like a crazy person and wipe your mouth later!
Why do I husk my corn before I grill it?
Many people leave the husks on the corn when they grill it, which is fine, if you want steamed corn. Think about it. If you leave the husks on, the actual corn kernels are enveloped in a wrapper (the husk) that keeps the moisture of the corn trapped inside—thus, steamed corn. There’s nothing wrong with this, and I much prefer this method to boiling, but if you want to experience that amazing transformation that happens with dry heat and hot grill, take the husks off.
Don't be afraid to put your husked corn directly on the grill. Keep an eye on it an turn it frequently to ensure even caramelization. You can thank me later for this idea.