With longer days finishing in absolutely beautiful evenings, its time to fire up the grill at our house - and that means its time for dad to get a turn - and not just in the kitchen, but also on Radish Boy. So let's welcome Brian, our first ever Radish Boy guest blogger!!!
There are different theories about how best to cook corn on a grill. Sometimes we soak the corn in its husks, and then throw the un-husked corn straight on the grill, cooking for about 2-3 minutes per side, which works fine, but what you get is basically steamed corn.
Recently though our grill mojo has been working a bit harder for us - and we've been producing the grilled corn shown above. Here's the recipe:
Husk 4-5 cobs of corn, removing all the stringy bits.
Prepare "garlic butter" marinade - in a small mixing bowl, mash 3-4 cloves of finely chopped garlic (more if you like it really garlicky) into 5-6 tablespoons of Earth Balance Whipped buttery spread.
Lightly brush the garlic butter mixture on the corn, and then throw it on the grill, over indirect heat on your bar-b-que. Turn frequently, liberally dousing with salt and brushing on more butter each time you turn, until the kernels are nicely browned all around - total cooking time is just 8-10 minutes. Don't worry if some parts are darker or lighter than others!