Jessica Ivaska
Laura Brewer
Michael Sarko
Bryan Mills
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July 20 2010
Posted in
Seattle -
Cook It - Seattle
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| Photo: Jessica Ivaska |
Corn Pickin' Tip
Before you fire up the grill, you have to pick your corn. When you’re making your selection, peel back the husks near the tip of the corn and make sure kernels are firm and even: this indicates freshness and quality. Keep in mind that white corn is sweeter than yellow and hybrid varieties have both white and yellow kernels. No matter which kind you pick, make sure it’s fresh and you won’t be disappointed. Obviously, avoid corn that has squishy brown kernels.
Three Ways to Grill
There are three basic ways to grill your corn: in the husk, in foil or naked on the grill. You can season before or after cooking (or both if you like lots of flavor), but more on that later.
Option 1: Clothed
This option is best for delicate seasonings. Season the corn before grilling if you'd prefer, or after it's cooked. Or both. That's good, too.
Soak the entire cob in cold water for about 15 minutes. Remove from water and shake off excess moisture.Peel off any loose husks and discard. Peel back remaining husks, leaving them attached and remove stringy silk from around the kernels.
Season if desired.
Pull the husks back over the kernels and tie with cornhusks or twine.
Fire up the grill to medium heat.
Put the corn on the grill, cover and cook for 20 to 25 minutes, turning several times to prevent charring.
Remove from heat, peel off husks and rinse in warm water if necessary.
Season if you didn't do it at step 3, or season again if you're into that. Serve.
Option 2: In Foil
Fire up the grill to medium heat.Remove husks and silk from corn.
Season if desired.
Wrap each cob in aluminum foil, twisting on either end.
Grill over medium heat rotating every few minutes for about 30 minutes. Corn is done when you press on a kernel and juices come out. Serve.
Option 3: Naked
Note: Corn will become darker with this method.
Fire up the grill to medium heat.Remove husks and silk from corn.
Rinse corn with water.
Place directly on the grill, turning often until evenly cooked. The "turning" part is important here, since corn will burn quickly.
Serve.
Flavor It
Now, about those seasonings. Many people are partial to the traditional butter with salt and pepper on their corn, but sometimes you want to spice things up. These seasonings can all be put directly on the kernels before grilling, or used as a topping after the corn is cooked.
Sweet
Combine equal parts melted butter (or high-quality olive oil) and honey with a pinch each of salt and pepper. Some people like to add a bit of minced garlic as well.
Spicy
Mix 1 teaspoon of chili powder with 1 teaspoon of garlic powder and a pinch of salt. Rub corn with butter and sprinkle with seasoning. Feel free to add some cumin or cayenne to kick it up a bit.
Herbed
Mash your choice of chopped herbs (chives, cilantro, basil, etc.) and garlic into a cube of butter, rub chilled butter onto kernels, or melt it and brush it directly on. This works best with some kind of wrapping -- foil or husks -- otherwise your herbs will crisp up and burn off.
Looking for more ideas? Check out this website that lists 19 ways to season up your corn.
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