This isn't so much a recipe as much as a guide to the steps involved. It's for four ears of corn and is easily adaptable for more or less. With our family being huge, we'd throw them into a cooler to soak in the saltwater bath. The brining accentuates the natural sweetness of the corn and is the trick to great street-style Mexican grilled corn.
SUPER SIMPLE MEXICAN GRILLED CORN-ON-THE-COB STEP-BY-STEP
Soak: Place the corn trimmed side down into the pitcher. Fill with water. Allow to soak in the salt water for at least 4 hours. If I know I’m making them for dinner, I’ll put them to soak in the morning before I even make my first cuppa joe. Seriously.
Grill, baby, grill: After they’ve soaked for a few hours, heat a gas grill to 400 degrees Fahrenheit or get a charcoal grill going. Once the charcoal turns gray, place the corn directly on the grill. As the corn cooks, the saturated husks will steam the corn for the first part of the cooking process.
Strip: Remove corn from grill. Holding the stalk side and starting at the top, carefully peel the husk down towards the stalk end and pull it straight down and over the end, essentially creating a "husk handle." Now you can more easily hold the ear while removing the silk from corn as the “handle” will be much cooler to the touch. Once all the silk is gone, you could completely remove the husks but personally…
… I prefer to leave them on as I think it makes for a dramatic presentation. Take a stick of butter, rub it all over the corn. Liberally sprinkle with queso cotija or some grated parmesan and drizzle with Tapatîo or your favorite hot sauce.
That’s it. Enjoy!
Until next time…
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