Fire Day Fridays are about cooking something with live fire that anyone else can make on any other type of grill. No Big Green Egg required. No special equipment. Fire Day Fridays are about inspiring and getting people to use their own grills.
It is hard to beat the taste of grilled corn on the cob. The fire roasting brings out the best in the sugary starches hidden in those kernels.
But my favorite way of cooking corn on the cob on the grill is a lot of prep work, requires a long soak and takes at least 30 minutes more of actual cooking time. That makes it impractical if you are trying to serve it with most other grilled main courses unless you have two grills going at once.
So here is a way I tried tonight that makes it easy, you can do all but 5 minutes of it ahead of time, and you can make it early in the season when the only corn you can get at the stupidmarket is partially shucked corn like this.
Cheating Grilled Corn On The Cob
Source: Nibble Me This
4-5 ears corn on the cob, shucked and silks removed
3 TB butter
2 TB spice rub of your choice (I used a southwestern rub tonight, but you could go as simple as chili powder)
Fill a large pot half way with water (I used an 8 qt pot) with water, add 3 TB of kosher salt and bring to a boil. Add corn and boil for 5 minutes. Remove corn to an ice bath.
You can hold the process here for a few hours. Cook whatever main dish you are making on the grill, then once it is resting, finish the corn on the already hot grill as follows.
Melt the butter and whisk in the spice rub. Get your grill to a 350-400f temperature (medium high-high if using a gas grill, depending on your grill). Place the cobs over direct heat.
Brush with the butter/spice mixture.
Check occasionally until the kernels on the bottom start to brown/blacken. This will take about 3 minutes or so. Be patient.
Once it starts to turn, rotate about 1/3rd turn and cook until the next side starts to char. This time, it will probably only be a minute or so.
Turn 1/3rd way again and cook until the final side is slightly charred.
Remove and give one more quick brush of a butter mixture. Serve as the perfect side dish to any grilled meats.
Or in my case, slice off those rich smoky kernels and then use them in a dish like Sweet Tamale Corn Cakes. Or in a great black bean and corn salsa. Or in corn bread. Or in……oh, you get the point.