Grilled Corn on the Cob, Razorstyle — Heaven in Tin Foil
August 4, 2008|Comments (14)
Cooking without a recipe is one of my all-time most favorite things to do — especially if I know it will produce something amazing. This corn is so good that if eating it through a chain link fence were the only option — you’d do it without hesitation. Well, I would. Actually, I don’t know if I am physically capable but I know people who are, poor things.
Lay out some tin foil and paint an ear of corn with olive oil. You could even pretend that you are Bob Ross and add in lots of Bob Ross-ish commentary like, “And it looks like a cute little kernel of corn lives over here.”
Dust with finely grated Parmesan cheese (translation: cover completely with the cheese — roll the ear of corn in a bucket of the stuff — do whatever it takes to ensure that the MAXIMUM amount of the good stuff is on that corn). As if we have any self control when it comes to Parmesan!
Sprinkle with some garlic salt and freshly ground pepper. It’s probably best that you don’t burst into a Salt N Peppa song like I did on this step. You might frighten small children.
Wrap them up in the foil. You can either throw them on the grill right away or go and work on some other culinary masterpiece while these babies just sit and soak up the good stuff. Choose your own adventure, folks.
Throw them on a preheated grill and let them cook 20-30 minutes with the cover down — turn them once. Dig in. Moan. Wipe chin. Repeat.
Corn holders are nice to have. Get your own set though. Those babies are mine.