Please share your feedback with us! Kosher.com's annual survey is now live: Take Survey
Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Grilled corn on the cob is a special summertime treat. This combination adds a unique flavor.
6 ears of corn, in husks
2 tablespoons Gefen Olive Oil
1 teaspoon Montreal steak spice or any steak spice
3/4 teaspoon Gefen Paprika
3/4 teaspoon Manischewitz Kosher Salt
freshly ground pepper
Soak the ears of corn, together with their husks, in a large bowl of cold water for about 20 minutes or up to two hours.
When ready to cook, preheat the grill to medium heat. Pull any extra exterior leaves off the corn but leave one layer. Gently fold that layer back and tear out the silky threads from within.
Combine the remaining ingredients in a small bowl and generously rub mixture on the corn cobs to coat them. Pull husks back up around corn and tie with a piece of loose husk or twine. Place on the preheated grill and cook for about 20 to 30 minutes, turning occasionally to prevent charring.
Serve warm with melted butter or margarine if desired.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation