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Fresh ears of corn should have bright green, snugly fitting husks and golden brown silk. For best results, cook and serve the day of purchase.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe made tough corn good! This recipe is a keeper.
I have a suggestion to make your corn on the grill so that it is crunchy, yet moist, and the silk comes off super easy. SOAK your ears of corn for 30-45 minutes in water. Just dump them in a sink full of water or something similar. Put something heavy over them so that they are submerged in the water. Hold each upside down to drain before grilling. We grill our corn on the top rack for 30-40 minutes. When you remove the husks, the silk comes right off and leaves behind tender, yet crunchy corn. YUM!