Whether you like to eat grilled corn, still on the cob or you like to cut off the grilled kernels and add them to soup or salads, these little niblets are sweet, tender and have a roasted and richer corn flavor. My favorite part is how each bite forces the kernels to burst a life of juicy goodness in your mouth.

Serving size: 1-2 people

Vegan

Ingredients:

2-4 corn husks

Instructions

Peel your corn and thoroughly remove the husk from the corn. Wash and pat dry the corn. If time allows, drain the corn on a drying rack and allow it to naturally dry out.
Turn your exhaust on and the burner on low-medium. When you have a full continuous blue flame, place the corn directly on the burner. Depending on the size of the burner do not cook more than two corn cobs at a time.
Cook the corn for 8-10 minutes, rotating the cob every 2 minutes or so with tongs. You will hear sizzling and popping but that is a good thing!
As you turn the cob, you will begin to see the dark markings made by the fire. This is the whole point of this madness, the aesthetic makes your brain think of summer barbecues well at least it does for me.
Let it cool and enjoy!
Alternative option: Feel free to individually wrap each corn cob in foil and twist the ends. Then follow steps 2-5.

Grilled Corn on the Cob