How to Roast Fresh
Corn on the Cob

Aleisia - originally from Jerome, ID, now CA - remembers her favorite childhood food memory. I grew up on a farm in Idaho. We had a big vegetable garden and raised our own chickens, beef, and pork. Each summer my sister and I couldn't wait until the corn in our garden was ready to pick. I remember one summer in particular when we came in tired and hungry from working in the fields. Even though it was the middle of the afternoon my mom sent us to the garden to pick fresh corn and she broiled a steak. The three of us sat down to a feast of steak and "roasting ears" as we called them. Everything tasted so good to our weary taste buds. It was the best afternoon snack we ever had. Thanks.. Aleisia.. makes me wish it was "corn pickin' time" right now... This is what I have been told is a great method if you want the "best" flavor.. from your fresh picked corn - Granna


Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

Preheat the grill to a medium temperature.

Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg and black pepper.

For an international twist, try using herbs such as basil, cilantro, or oregano.

Then reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat, turning every 2 minutes.

After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover.

Allow the corn to slowly roast for another 15 minutes.

You will know it is done when you press a kernel and it shoots out it's sweet liquid.

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