Mel's Beer Corn

Get ready for a corn recipe that’ll blow the doors off your double-wide! This ain’t your grandma’s corn on the cob. This is Beer Corn—drunk, juicy, and bursting with backyard flavour. Crack open a brew, fire up the grill, and let's get it people!

Directions:

1. Prep the Corn: Grab 4 ears of sweet corn, husks still on. Twist those husks tight. Take a sharp knife and chop off the bottom end (the “butt”) and about an inch from the top. Leave the husks on—it helps keep the corn moist.

   
   

2. Beer Soak: Place the corn in a large ziplock bag, pour in a can or bottle of your favorite beer, seal it up, and let it sit in the fridge overnight. The beer adds a sweet, malty flavor that you won’t want to miss.

3. Fire Up the Grill: Preheat your grill (or Big Green Egg) to 325°F for indirect heat. Pull the corn out of the beer marinade, let it drip off, and place it right on the grill.

4. Grill It Up: Cook the corn for about 45 minutes to an hour, turning occasionally to make sure it cooks evenly. The husks will protect the corn while it absorbs that smoky, grilled flavor.

5. Let It Rest: After grilling, let the corn rest for about 10 minutes. Peel back the husks just enough to use them as a handle—perfect for easy eating!

6. Amp It Up: The corn is delicious as-is, but if you want to get creative, try this:

   • Loaded Corn: Slather the grilled corn in mayo or Kewpie, sprinkle with cotija cheese, bacon bits, and a generous dash of Tajín. For a little extra heat, add a few drops of hot sauce. Top with chives for a pop of color.

Enjoy every bite! This corn is the perfect side dish or a fun snack all on its own.

Recipe Note:

Once you’ve tried this beer-infused corn, you’ll want to make it for every BBQ. It’s got that perfect mix of sweet and savory with a hint of something special from the beer. So go ahead, fire up that grill, and give this recipe a try! Let me know how it turned out by tagging me on social media with your delicious results! Darkside out!