One of my favorite foods is grilled corn on the cob and grilling it is fun too.
How to choose good corn on the cob without peeking?
Look for very small brown holes in the husk, especially towards the top. These small holes are actually wormholes, and, naturally, worms are best avoided, and you will probably find that the corn has been eaten a bit as well.
Use your Hands to Feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be or very small and hard kernels, then choose another. The kernels should also be evenly spaced and evenly sized.
Look for tassels (those things sticking up out of the top) that are yellow to brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn and you should put it back.
Look at the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. If the husks are yellowing and drying out then it’s older corn.
Corn on the cob, uncooked should really only be in your fridge for about 24 hours, but you can push it to 2–3 days and you should still be fine and still fresh.
Once the corn is cooked you really need to eat it within a day.
The husks will keep the corn safe from the direct heat on the grill so make sure you leave them on. To prepare the corn, just strip the husks back, remove the silk and then fold the husks back up. You’ll grill the corn first in the husks, then strip them back and turn the grill up, rotating the corn as soon as grill marks appear.
The biggest trick to grilled corn on the cob starts before it ever hits the grill. Just fill your sink with cold water and 1–2 tablespoons of salt. Drop the silk free corn in the water and let it soak for a good 10–15 minutes. Soaking the corn will allow the corn to stay moist, the husks won’t burn off to ash and the corn will be more flavorful thanks to the salt brine just like meat! That’s it!
You’ll want to never cook corn on the cob on anything other than medium heat for the actual cooking. This will take about 15–20 minutes and you need to rotate it every 5–6 minutes.
Once the corn is ready to eat you can turn it to medium-high or high and allow grill marks to appear, but you need to watch it closely and rotate as needed.
Don’t just add a lot of butter and salt on the finished corn. The first secret to the best-grilled corn on the cob is salt with a touch of sugar. You will not even notice the sugar and it definitely doesn’t sweeten things up, but it does help balance things out and make the corn even more flavorful. Try to do a 3/1 ratio.
Awesome Corn On The Cob
- 6 ears of yellow or white sweet corn
- 2 tablespoons of kosher salt
FOR THE SALT
- 3 tablespoons fine ground sea salt
- 3 Teaspoons Sugar
Pull the husks back on the corn and remove all of the silk, then pull the husks back up.
Fill a sink full of cool water and add the kosher salt.
Place the corn in the sink for 10–20 minutes. Meanwhile, heat the grill to medium heat.
Shake any excess water off of the corn and place on the grill. Cook for 15–20 minutes, rotating every five minutes or until the corn in vibrant in color and the kernels are tender.
Mix the salt and sugar, slather the corn in butter and sprinkle with the salt mixture.
It’s very similar in process to the in-the-husk method, but there are a few differences here and there in how the corn ends up.
How to do it: Shuck corn and discard silk and husk. Wrap the corn in heavy-duty aluminum foil, with or without a flavored butter or oil inside. Grill directly on hot coals, or on top of a grate set over the coals, turning occasionally, until the corn is fully cooked about 15 minutes.
Grilling Naked, Not You The Corn:
This is the corn naked way. It results in corn with charred, browned, nutty bits that really make it taste, well, grilled. And isn’t that what this is all about?
How to do it: Shuck and clean corn. Don’t worry about getting every last stray piece of silk — they’ll burn away on the grill anyway. Do not be tempted to brine your corn. Place the corn directly over a very hot fire, and grill, turning occasionally until it’s charred and cooked through about 10 minutes total. Serve immediately with flavored or plain butter and salt.
Flavorful Corn Cob Grill
- 8 ears corn
- Kosher salt
- BBQ Butter recipe follows
- Herb Butter recipe follows
- 2 tablespoons canola oil
- 1/2 small red onion chopped
- 2 cloves garlic chopped
- 2 teaspoons Spanish paprika
- 1/2 teaspoon cayenne powder
- 1 teaspoon toasted cumin seeds
- 1 tablespoon ancho chili powder
- 1/2 cup water
- 1 1/2 sticks unsalted butter slightly softened
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 2 sticks unsalted butter at room temperature
- 1/4 cup chopped fresh herbs basil, chives or tarragon
- 1 teaspoon kosher salt
- Freshly ground black pepper
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
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Originally published at writersthatinspire.com on October 16, 2018.
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