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this very simple dish is sometimes gets ruin by professional cooks and chefs trying to add too much fusion,crowding your palate,with way more than whats needed for this very humble dish that has found her way in almost every cultural cuisine in our households,stay away you "iron chefs"don't need the bammed! or the pork fat rules

and on the other hand,some people just plain don't know how to grill certain vegetables,its not just throwing it on the grill,you have to think about,the total presentation,yes grill corn on the cob is as gourmet as a sirloin steak,especially for myself and fellow vegetarians,who takes great pride in our veggies.try not to masked the flavor of the main ingredient too much,it should always remain as the ala king of the plate,drawing your taste buds the most

corn has a natural sweetness on it's own that is enhance during the cooking process.

on that note will we stick to the basics,as there are several ways of grilling corn,but the most effective i find is over a open flame grill set on medium heat.

besides plain old butter, a nice sour cream with fresh cilantro,and roasted red onion dip provide a compliment to this dish.

lets get cooking!

first off always buy your corn from a reputable vendor,supermarket is a great choice,still for blemishes tough,and it's best to get corn that's still in their husked,as we will soak the corn in cold water for about ten minutes,before cooking,this dampers any flame ups while cooking

on the grill,but also creates a steaming process that also keeps corn moist,and makes it cook more evenly.

you should preheat your grill,while the corn is soaking in water,at this point i would add a pinch of salt and pepper to taste,and one ounce white vinegar,also melt in a small pan one ounce butter.

corn should cook within ten to fifteen minutes,as you alternatively,turn it on all sides.

then you should be ready to dig in ,after you peel away the husked,and let it cool a bit.

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