Beer-Soaked Corn on the Cob

Pull back the corn’s husk enough to remove the silky strings underneath. Fold the husks back around the corn and place in a bag large enough to accommodate the ears.

Pour in your beer. Light or “summery” beers work well. Darker ales can provide a bit of sweetness, depending on the variety. I’ve found that hoppy beers aren’t as successful, but that may be my own dislike for bitter beer. Experiment and see what works best.

Let the corn soak in the beer for 20 minutes or longer. Make sure to turn the bag over halfway through its soak time to coat the whole ear.

Remove from the bag and place right on the grill (or under a broiler) for about 10 to 15 minutes, making sure to rotate the ears to cook evenly. Check the corn when you see the husks start to blacken. You’ll know it’s done when the kernels shoot out liquid when pressed.

Corn on the cob soaked in beer before cooking allows the corn to retain so much moisture, butter and salt are almost unnecessary (unless you like a LOT of butter). And the slight beer taste imitates a subtle, buttery taste. If you are looking to cut back on fat in your diet, but not on flavor, this is a great recipe.