Grilled Corn on the Cob

Texans like their corn on the cob sweet, and crunchy. Summer barbeque food doesn’t get much better than this! Some Texans like to use the husks as handles as they mow-down the rows. Others enjoy snapping the cobs in half and holding the cob in one hand as the butter drips off the kernels.

You want all the sweet juice to remain in the kernels. Grilling provides the crunch on the outside and keeps the juice on the inside.

There is something magical about biting into a cob hot off the grill and experiencing the burst of fresh flavor in your mouth.  Because corn contains its own natural package, nothing carries off the nutrients and great taste. Peeling back the husks is like opening your first present on Christmas morning. A wonder to behold — and a pleasure to taste.

• 4 Ears of corn in husks

• 4 Tbls Butter

• 2 Tbls KA-Ranch Trail Dust

• 2 Tbls Parsley

Soak the ears in water for about 1-2 hours.

Mix the butter, seasoned salt, and parsley together in a small bowl.

Leaving them attached to the cobs; pull back the husks of the corn.  Take care in doing this that you don’t accidentally rip the husks.  Once this is done, remove the “silk” from the kernels and discard it.  Spread the butter mixture evenly over the exposed kernels and carefully pull the husk leaves back over the cobs.  Occasionally I will have to keep the husks closed by using some butcher’s twine or wire (bare of course!).

Grill for about 10 minutes directly over the coals, turning occasionally. 

Upon serving, the husks can be messy.  For very informal occasions with family and friends, I let everyone peel their own cobs and put the husks into a large bowl.  For more formal events, I take the cooked ears into the kitchen and cut off the bases using a large butcher knife.

One well-placed cut should easily remove all the husks at once.  I have also seen the husks carefully pulled back once again and secured into a bunch, forming a sort of “handle.”

 Serves 2 Texans and 4 regular people.