Buttermilk and corn on the cob are made for each other!
We knew that soaking corn in water prior to grilling rendered moist kernels. But once we started soaking the corn in buttermilk, we were convinced grilled corn on the cob had finally been perfected (it’s possible). If you’re short on the full quantity of buttermilk, you can always cut in some water to cover the ears of corn. Family reunions will never be the same.
Buttermilked Grilled Corn
- 4 ears of corn on the cob
- 1 pint buttermilk
- 1 tsp salt
While your grill is preheating to medium, peel back the husks of the corn but do not remove them. Remove the silks and recover the corn with the husk. Soak the ears of corn in large a bowl of buttermilk for 1 – 2 hours in your refrigerator. Remove corn from the buttermilk, shaking off any excess. Place the husk-covered corn on the grill and cook for 15 to 20 minutes. When cooking is completed and corn has cooled slightly, pull back the husks of the corn and sprinkle with salt.
Approximately 1 1/2 to 2 1/2 hours, Serves 4