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GARLIC LOVER'S GRILLED CORN
I know, I know, how do you grill corn without it falling through the grill grates? Leave it on the cob - DOH! This is different than grilled corn in the husk, which we'll cover later.
WHAT YOU'LL NEED
Enough corn on the cob for the group you're serving, keeping in mind you're gonna chop the ear in half to make those cute little half-size buggers.
Real, unsalted butter.
Minced garlic (preferably fresh, but you can use the stuff in the jar if ya like).
Onion salt.
HOW TO DO IT
Shuck, de-silk, and chop the corn cobs into half sizes. I like to trim up the ends to make them a little neater.
Smear with butter, sprinkle with minced garlic, and add a dash of onion salt over the surface of the cob. (Quantities are up to your tastes, but be careful with the onion salt - a dab will do ya).
Wrap in foil and grill or roast on a medium heat for 20-30 minutes, turning occasionally to ensure even heat.
Remove from heat, let sit for about 5 minutes, remove from foil, then finish by searing on a hot grill for just enough time to give some of the kernels just a touch of blackened texture.
You can also set the cobs aside in the foil after cooking until you're ready to finish and serve, just keep 'em warm.
Enjoy!
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