Charred Corn on the Cob

September 11, 2012


I have to admit, this was kind of an accident.  Marc always calls me on his way home from the city so I can time the dinner just right.  Last night he was a little off (about 20 minutes or so ) and I forgot the corn had been on the grill for 40 minutes.  Thank god I had it on the top shelf!  It turned out a little burnt, but tasted almost caramelized.  It looked dry, but was so sweet.  Great for an outdoor BBQ!




Charred Corn on the Cob
  • Corn on the cob, cleaned
  • olive oil
  • fresh lime juice
  • kosher salt and pepper to taste
  1. In a small bowl combine ¼ cup or so of your olive oil and juice of half a lime.
  2. Tear enough squares of aluminum foil to roll each corn individually.
  3. Lay one corn on one sheet.
  4. With a pastry brush ( I keep one separate from my baking drawer), brush mixture on all sides of corn.
  5. Sprinkle with salt and pepper.
  6. Seal tightly.
  7. Continue with remaining corn.
  8. Put on upper rack of BBQ 30-45 minutes, depending how charred you like it.
  9. Be careful when unwrapping, steam is very hot.

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