When I think of corn on the cob, I generally think boiling then serving with salt, pepper and butter. But this is a grilling website. Grilling corn on the cob is fun and incredibly flavorful. What better way to enchance the the outdoor grilling experience than with some fresh cobs of sweet corn.

Although there are many ways to grill corn on the cob, this is my favorite method. It is easy, and leaves a wonderful smoky flavor that it is hard to resist.

Add this southwestern rub to add a little kick.

Southwestern Grilled Corn

This should be enough for 4 ears of corn

2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Grilling Corn on the Cob:

1. Pull back the husks, leaving the inner most layers intact and remove the silk. It is not necessary to removeevery piece of silk because some of it will burn off immediately. Replace the inner layers.
2. Place cobs of corn (with husks replaced) in container of cold water, submerged. Let soak 15 to 20 minutes. TIP: Add sugar to the water to enhance the sweetness of the corn.
3. Preheat grill to medium high heat, about 400 degrees F.
4. Mix ingredients for rub in a small bowl, set aside.
5. Remove corn on the cob from water and drain by holding them upside down for a couple seconds andgrill over medium-high heat for about 7-8 minutes turning occasionally.
6. Remove corn from grill and allow to cool, then pull back husks.
7. Brush with olive oil or melted butter then sprinkle with the rub, or with salt and pepper if your not so adventurous, coating all sides.

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