One of our favorite sides throughout the summer is corn on the cob. You can’t just thrown in a pot of boiling water, it needs to be blackened in some areas and super juicy and that is why we grill our corn. Grilling corn takes a bit of prep. You don’t want to take off all of the husk, but you don’t want to leave too much on either. Strip your corn of all its silk and leave 1 layer of husk to wrap it back up in.
Next comes the best part. MAYONNAISE! Yep, I don’t know what it is about it, but it gives the corn such a good flavor and keeps it juicy. I don’t use a lot, just enough to coat the corn with ( this is where a food brush comes in handy) I also sprinkle on seasoned salt. BOOM! Done. Thats it. Wrap your husk back up on the corn and wait for that grill to get hot! I rotate the corn just a few times. The husk will kept the corn from burning, but you will notice some blackening in some parts, my favorite! Once the corn looks done enough to you, pull it off. The cob will be hot and can burn you, I don’t know from experience or anything…, but use tongs to pull off the grill. Eat it up and don’t forget the toothpicks!
I like the corn as is and don’t think it needs anything else, my husband, however, likes to add black pepper. My girls LOVE corn made this way and of course, they get to help shuck it, mayo it and sprinkle it. They seem to eat better when they help make the meal, always a plus!