I recognize that hot dogs are a sensitive topic. As they read this post, non-hot-dog-eaters are probably thinking, "Do you know what's IN those things?" (No.) Hot dog connoisseurs, however, are probably wondering what brand I went with. (Nathan's.) People who grew up going to Wrigley Field are probably hoping beyond hope that my dog was dressed with nothing but yellow mustard. (Sorry, I'm a ketchup and sweet pickle relish gal.)
Because I love hot dogs and any excuse to have a get-together, the husband and I called a few friends over for a weenie roast in honor of National Hot Dog Day. As an easy side dish, we tossed a few ears of corn on the grill. I have seen, read, and heard of a million ways to grill corn. The method the husband and I follow may not impart the most smokey flavor, but it's really easy. And when you're too busy drinking beers and playing bean bags to make a fussy vegetable, this can't be beat.
Grilled Corn on the Cob
Preheat grill to medium-high. Remove the husks and silk from fresh ears of corn on the cob. Roll each ear separately in a sheet of aluminum foil, twisting the ends to seal. (The result will look like a piece of candy! Mmmm.)
Place corn on the grill. Grill with the lid closed for about 10 minutes, until corn is cooked through, rotating a few times so it cooks evenly.
Let your guests unwrap the corn, because it's easier than unwrapping it all yourself. (But if anyone asks, tell him it's so the corn stays warm.) Serve with lots of salt, pepper, and butter.