red or green?: Grilled Corn On The Cob

So this is Corn on the Cob week at Food Network's #SummerSoiree. This is a tough week for me. Every year, when the July and August food magazines are delivered, I read all the corn recipes. I dog-ear the pages, copy down the ingredients needed for the shopping list, purchase said ingredients and then, at the last minute, decide to just boil, roast or grill the corn on the cob. I have created a number of different toppings for the corn and cannot get enough of this simple and easy summer treat.

Corn season is so short I rarely actually do the corn salsa, or succotash, or corn soups, or salads, or corn relish, or pudding, or all the other delicious sounding options for fresh corn. Give me corn on the cob drizzled with olive oil and salt, or pesto and Parmesan cheese, or (it is the blog Red or Green? after all, chili powder, salt and lime, or jalapeno olive oil, salsa and cilantro, or vinaigrette with fresh herbs, chipotle and cilantro. The list goes on and on. C'mon..grilled corn on the cob with one of these toppings. What is more representative of summer?

Thanks to Bobby Flay and Food Network I have an easy and foolproof way to grill corn perfectly every time. Enjoy!

Perfect Grilled Corn on the Cob
(from Bobby Flay and Food Network

Corn on the cob (1-2 ears per serving)
Sea Salt
Toppings of your choice

Light a charcoal fire and let the coals burn down to ash red and medium-high heat. (medium-high heat means you can hold your hand over the coals for about 5 seconds before it is too hot.)

Pull down the husks and remove the silk. Replace the husks and put the corn in a large bowl of cold water with a large pinch of sea salt. Allow to soak for 10-15 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Rotate the corn on the cobs every 5 minutes, Continue grilling until you have grill marks on all sides. Remove from grill, pull down the husks and spread butter, olive oil or one of the toppings mentioned above and eat immediately. Alternatively, cut the corn off the cobs and use in one of the recipes listed below.