Note from MadDog:
Tradition has it, when grilling corn, we leave the husk on the corn and soak it in water for an hour. Then we char the life out of 'em. Well it's time to shed the husk and spice things up!!!!!!!!!!!!!!!!
First, your list of things to have on hand:
- Aluminum Foil
- Paper Towels
- 12 Ears of Sweet Corn
- Fresh Cabernet Sauvignon
- Olive Oil
- ½ tsp diced garlic
- ½ tsp fresh herbs of your choosing
Here’s how you do it:
- First, take a dozen ear of corn and strip them bare. Toss the messy husks and sticky silks away.
- Next, cut 12 aluminum foil squares the same size as the pre-perferated paper towel squares.
- Lay the foil down first, and cover with a paper towel square. Then place a cob of corn 2" from the edge of the towel, pour about 2 Tbsp. CABERNET SAUVIGNON in a line at the center of the towel, drizzle about 2 Tbsp olive oil directly on and around each ear, sprinkle ½ tsp. diced garlic and ½ tsp. fresh herb (dill ,basil, parsley, terragon...whatever you want) over the ear.
- And finally, roll the corn up in the paper towel, spin diagonally, then roll up inside the foil making sure to tuck and fold the ends. Set the grill on direct medium heat, grill 10-12 minutes turning four times and walla!
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