Tuesday, June 18, 2013

Grilled Corn on the Cob

Oh corn! Sweet delicious corn. I love living in Arizona. Why you may ask....because I can get corn all summer and fall  for a fairly decent price. Where I grew up, I swear you could only buy corn on the cob in September and then it would only be available for like a month.
As I was looking through the corn at the grocery store I was contemplating which method of corn on the cob I would be using. Boiled, baked, steamed, or grilled! DING DING...grilled!
I LOVE grilled corn on the cob! I have come to realize that it isn't as scary as I always thought it was. Grilling the corn adds so much flavor to it. Getting those nice char marks...mmm. I have found that there are three typical methods of grilling corn on the cob, in foil, in the husk, and directly on the grill itself. So here is a mini tutorial on how to grill corn on the cob all three ways! Enjoy!

Foil Method:
This method is a really good one for beginner corn grillers. When using this method you don't have to watch it quite as close as with the other methods. PLUS you can add whatever flavors you want to the corn as its cooking! YES! This is my personal favorite method because I am all about keeping it more simple for me and you can grill the flavorings right in with it. How much more simple does it get?!
1. Remove the corn husks and lay on heavy duty foil, double it up if necessary.
2. For basic corn, rub some butter all over it and sprinkle with salt and pepper. Really you can add just about any flavors you like at this point.
3. Securely seal the foil on top and both sides. You will be rotating it while on the grill so you need to make sure its tight so the butter doesn't leak out and cause flames!
4. Place on the already heated grill (medium is good) and rotate every 5-10 minutes for about 15-20 minutes depending on how large you corn is.
5. Be careful when opening--the steam is HOT!

Directly on the Grill:
This method is great because you get the nice char directly on the corn which adds so much flavor alone, but it does require a LOT more attention. 
**For this method make sure that you soak the corn in cool water for at least 30 minutes before grilling**
1. After soaking the water, make sure your corn is dry.
2. Lightly brush or rub olive oil or spray all over the corn. Make sure its very well coated all over. Coat with salt and pepper, or your other favorite seasonings.
3. Place the corn directly on the grill with medium heat and turn often. The kernels will brighten in color and the start to char. When you see golden brown spots appearing, its probably done. It usually takes about 10-15 minutes depending on your grill. You can always poke some of the kernels with a fork to make sure its tender. You do want it to have a little crunch because overcooked corn is just not very appetizing, in my opinion.

In the Husk:
This method is a little time consuming because you have to remove the silk from inside the husk and then re-husk the corn. BUT- the husks keep the corn extremely moist while allowing it to soak up all that yummy smoke flavor from the grill. 
1. Carefully pull down the outer husks, leaving them attached to the cob.
2. Remove all the stringy silk and then pull the husks back up to cover the corn.
3. Make sure that you soak the corn in the husk for at least 30 minutes in cool water before you go any further in this grilling method.
4. After soaking, pat dry, and place directly on the grill. If you place the corn on the upper racks it helps so that the corn doesn't burn as easily, or try putting it around the outsides of the grill not directly in the flame.
5. Turn every few minutes until the corn kernels start to plump up and get golden. Usually this will take about 15 minutes.

I hope this helps you all in your grilling excursions! All three methods will develop much more flavor then just simply boiling it, and keeps the heat out of the kitchen! Give it a try! You won't be disappointed!

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