"Sweet Corn" season has hit again and that's got to be the number one sign of summer. I really don't know anyone who does not like "Corn on the Cob" when it's fresh from a nearby field.
I've talked before in this blog on how it is better to do in the microwave over boiling it on the stove. But I don't think anything beats "Grilling" corn on a charcoal or gas grill. So today I'm going to cover the 3 different ways to grill corn on the cob. This will be a little long as I get into details on each.
The 3 different ways are as follows; husks on, husks off and wrapped in foil. Everyone has their own personal favorite and I do too. I like either of the first two but lean to number two. As for number 3, if you want to grill corn wrapped in foil go ahead. I wouldn't do it. I think the microwave method tastes as good if not better than the foil wrapped corn. Remember though that you're the one eating it and so it needs to be would makes you happy.
Fresh picked corn is the best to use no matter what cooking method you use. Corn will last a few days but each day you lose a little of the quality of fresh picked.
"Grilling Corn on the Cob in it's Husks" method. This method starts by soaking the corn in husks for anywhere from 30 minutes to overnight. The corn must be completely submerged. Some folks like to add salt to the water too. That's optional and so it's up to you to decide if it makes a difference.
After soaking and just before grilling, peel back the husks partway (some like to remove outside layer of husk completely-this is optional) and remove silk as much as possible. Return husks to normal position and tie each ear with a strip of corn husk or butcher twine. Some cooks like to season and/or butter corn before recovering the ear with it's husks. This is optional too but remember that you can adjust the method and any recipe to fit your desired taste and style.
For grilling, set your grill up for direct heat cooking and use a high heat setting. Place ears on grill grate and cook for around 3 minutes per side (12 minutes total give or take a few). The corn husks should dry up and turn brown with black markings all over. Remove ears when done and serve with butter, salt and pepper and any special coating (recipe) you may want to serve. Each individual will pull back the husks and use them and the stem for a handle to hold the corn while eating.
Another option is to cut the ends off of each ear, remove husks and drop the ear into a pan of melted butter. Then just fish in with a tong to grab one and serve.
This method does require a little more work than the others.
"Grilling Corn on the Cob Naked" method.
Naked corn grilling can be done 2 different ways. As with the in husk method above, you can leave husks on to use as a handle to eat the corn after it has been grilled. Pull back the husks carefully to the end of the ear not removing them. Next remove the silk. Now using strips of husk or butcher twine tie the husks back over the stem to make a handle to hold the ear of corn. Grill the corn over high heat on the grill grates leaving the husk handle hanging off the grill and not over the fire. You may have to put some foil on the grill grates but just a few inches in from the edge. This is to help keep the husks from burning. Grill corn on all sides for 2-3 minutes each (10-12 minutes total) or until done. There will be grill marks on the corn. Turn ears more often if they start to burn. Some black is expected and does help the flavor. You could soak the corn in husks before starting and this may help the husks from burning too.
The other way to is to cut off the stem and remove all husks and silk. These ears will look just like those you do in the house in boiling water or the microwave. Follow the grilling instructions for the naked method above.
Both ways do the job but sometimes you don't have room for the husk handles. Either of these methods for naked corn work for me. See what works best for you.
"Grilling Corn on the Cob Wrapped in Foil" method.
For this method, clean corn of all husks and silk. If you want, the corn can be soaked in water for 30 minutes before wrapping in foil. If you do this, be sure to shake off excess water before wrapping. Tear off a sheet of foil and place the ear diagonally in center of sheet. Season corn with olive oil, butter, butter compound and/or different seasonings to meet your taste profile for this meal. Fold foil over corn and roll up. Twist each of the ends to seal and place on grill grates over hot heat. Roast 2-3 minutes per side (10-12 minutes total), remove and let sit for 5 minutes covered. Remove foil and coat with butter, salt and pepper or whatever you have planned for this meal. Serve and enjoy.
Of course with all 3 of these methods, the cooking time will vary depending on size of ears, heat temperature of grill and outside weather elements. Adjust accordingly to these and any other elements to get corn done without over cooking.
This week's recipes use the "Naked Method" for grilling and offer different coatings for flavor and texture. You can use any of the 3 for each recipe if you wish. Wednesday's recipe is "Grilled Mexican Sweet Corn." On Thursday it is "Grilled Sweet Corn with Bleu Cheese Butter." Enjoy trying these and other corn recipes. "Happy Cooking" until next week.