June is a very special and fun filled month for our family and one of our favorite summer side dishes is grilled corn in the husk. Many of my friends and family have birthdays this month including myself, my youngest son, and my husband. On top of all the birthday madness, we also have Father's Day! So, most of the posts that you see from me this month will be some of my husband's favorite recipes and even some grilling tips and tricks.
- Ear of Corn - 6
- Gallon Sized Zip Top Bag - 2
- Dark Brown Sugar - 1/4 cup, split between the two bags
- Salt - 2 tablespoons, split between the two bags
- Cinammon - Pinch, for each bag
- Cloves - Pinch, for each bag
- Wash your corn
- Stagger 3 husks of corn in each gallon bag.
- Add brown sugar, salt, cinnamon, and cloves into the gallon bag with the corn husks.
- Add cold water until corn is submerged, about 3/4 of the way full.
- Close the bag and gently flip it back and forth to mix together the dry ingredients.
- Let the corner soak in husk for a minimum of 10 minutes each side. Flip the bag and wait another 10 minutes. We typically let hours soak in 30 minute increments because we prefer the extra flavors and don't mind the extra time it takes.
- Remove the husks from the gallon bags and place them on a bed of paper towels to remove all of the excess water. Sometimes you may want to give it a little shake so that all of the water is removed from the "hair" of the corn husk.
- If you are using a gas grill, use medium heat so that it does not burn. Grill for 6 to 8 minutes on each side, but remember that corn is squared and you will need to grill it on all four sides.
The corn should be light golden brown when it is ready to be taken off the grill.
I hope you guys enjoy the way we make our grilled corn in the husk, and if you happen to make it for your dad for Father's Day, make sure and come back to leave us a comment!