It is an on going debate in our house about what food group corn falls into.

Me: Carbohydrate

Husband: Vegetable

In the end, does it even matter?

I love biting into an ear of sweet corn that is perfectly slathered with butter and sprinkled with a touch of salt to balance out the sweetness of the corn. And sometimes the juiciness of the kernels gives a little squirt to the person sitting across from you. That’s when you know it’s a good piece of corn!

Corn was SUPER cheap last week at the store so I bought lots. Sure, I could just throw it on the grill and hope for the best, but grilled corn doesn’t always turn out tender and juicy. More like rubbery and charred. How do I remedy the situation? I researched it on food blogs. And OF COURSE someone has written a great blog post on how to grill perfect corn on the cob, with a little shortcut. Savory Sweet Life gave me the info I needed to proceed to making great grilled corn. The secret: cook the corn in the microwave before you grill it. This quickly cooks the kernels so when you put them on the grill, you are doing that just to give it the petty grill marks.

Let me just say, this was the PERFECT corn on the cob. Perfectly cooked and perfectly juicy. And the smell, I have never noticed how the aroma of corn can smell just like butter, I was drooling, just smelling it cook in the microwave. I am so glad I found out how to perfectly grill corn on the cob!

Ingredients

5 ears of corn

1/4 cup olive oil, or butter

salt and pepper

Directions

With husks on the corn, rinse them off and get a little water underneath the husk.

Microwave the corn with husks and silk intact for 8 minutes.

*You may have to microwave them in batches. It’s okay if the corn cools in between the batches.

Allow corn to cool down, approximately 5 minutes.

When ears are cool enough to touch, pull husks back and remove silk and rinse off. Once silk is removed, husks may also be removed or left intact . I wanted to leave them on because I think it looks rustic and neat.

Brush olive oil (or melted butter) all over each corn ear and season with salt and pepper. If you don’t have a brush, just use your hand to rub some butter or olive oil on the ears of corn.

Place corn ears directly on grill for 6 minutes turning them over midway.

Remove from the grill and serve immediately.