At home we all die for corn on the cob: no one can resist those sweet, juicy, soft corn cobs with a little bit of butter. Lately we have been grilling jojotos (that is how we call the cobs in Venezuela), every time we turn on the grill. Believe me: there is no better way to cook them and now that grilling season is here, you'll have a side dish that everybody loves–it's healthy, cheap and easy to prepare.
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No need to say I love corn and everything corn related: from our typically Venezuelan arepas, hallaquitas, cachapas and of course hallacas, Italian polenta, Mexican tortillas and chips, corn ears… No doubt I was born and raised in this side of the world: our continent is made of corn, from North America to the Argentinean Patagonia. I hope you like this recipe!
Grilled corn on the cob
Makes 6 servings
__Ingredients:
__6 ears of corn, clean
Butter
Salt
Freshly ground black pepper
Preparation:
Preheat the grill (I personally prefer charcoal, but gas will do the job too!)
In a pot with water, add some salt and soak the corn ears for 10-15 minutes.
Grill the cobs, not directly over the fire, for five minutes, turn them and cook for 5 more minutes.
Put the cobs over direct heat and cook for 2-3 minutes on each side. Do not be afraid if they get charred: this only will add great flavor.
Spread the cob with butter and season with salt and pepper.
Serve hot.
Image via Enriqueta Lemoine
