Friday, August 7, 2009

Grilled Corn

Of all the things I enjoy during the summer, I cannot think of one single food I enjoy eating more than grilled corn on the cob. Last week I made it with steak teriyaki and consumed three ears with dinner. I average at least two per meal, it's that good. Everyone does it a bit differently. Some shuck the corn and parboil it, finishing it on the grill. I'm too lazy to want to do that, so I have started grilling mine, silk, husk, and all. It turns out that grilling corn this way allows for some easy husk removal and no leftover silk on the cob (I'm going to put those corn silk brush manufacturers out of business). So go down the street to your market or stand and get some fresh corn. It embodies summertime.

Grilled Corn

Corn, still in husk

Preheat grill to medium-high. Make sure to leave a space that has no coals or flame to avoid charring. Remove very outer layer of corn husk, mainly lose bits (see picture). With a knife, cut off the tip of the silk (you don’t need to this, but it will avoid it blackening or burning on the grill). Rinse off corn and place on grill. Cover and cook, turning often, for about 20 minutes. Outer husks should brown or blacken slightly. After 20 minutes, remove one ear and check for doneness by pulling back part of the husk and checking the tenderness of the corn (use tongs, it's hot). When corn is done, remove and let cool on sheet pan for about 5 minutes. Shuck corn and remove silk, it should fall off easily. Serve with salt, butter, or nothing. If you enjoy more char on your corn, return the peeled ears to the grill and cook an extra 3-5 minutes, turning often.


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