One of my all-time favorite “veggies” is corn on the cob. I know it’s more of a grain than a veggie, but it’s my veggie! I remember growing up and going up to my grandmother’s property up on Lake Huron before her house was built, and we’d camp out on the weekends and we’d have corn on the cob. It was basically grilled, but instead of being cooked on the grill it would be wrapped in the foil and tossed in the fire pit to cook so it didn’t take up precious room on the grill. There were usually a lot of people up there during this time because they were all there helping my grandmother clear off the property so it would be ready to have her house built on it.
Anyway, this recipe is basically the same concept, just using the grill.
- Corn on the cob; we prefer sweet corn over yellow corn.
- Butter or cooking spray
- If you've done this right, you will have purchased fresh corn on the cob that is still in the stalk. Remove all of the stalks and rinse the corn.
- Place into a piece of foil and put some butter all over the corn along with a little salt. This is mostly to keep the corn from sticking to the foil too much and to keep some moisture.
- Toss onto the grill and cook for about 20 minutes. You will want to roll the corn throughout grilling to get a nice even grilled look on the corn otherwise it'll just burn on the one side.
- Remove corn from the foil, add butter and salt or however you want to season it and enjoy!