Grilling corn on the cob over an open flame imparts a delightful smoky essence to this sweet summer vegetable, forming an ideal pairing with burgers, beans, ribs, salmon, and the splendid outdoors.
In the following guide, we will present three uncomplicated methods for grilling corn on the cob, along with favored recipes for your experimentation.
Key Suggestions for Grilling Corn on the Cob:
Below are invaluable pointers and tactics for achieving flawlessly grilled corn on the cob, encompassing corn selection and serving concepts:
Commence with the freshest corn attainable. The moment corn is plucked from its stalk, the conversion of its natural sugars to starch commences. Hence, a cob harvested on the same day as your grilling endeavor will be sweeter and less starchy than one picked a day or two earlier. For the freshest corn, secure a few ears from a local farmers market or a farm stand. Opt for husks that are tightly enveloped and verdant. Further recommendations on selecting prime corn are available.
The debate over soaking: Some hold the belief that soaking corn in water for 15 minutes prior to grilling can augment its steaming prowess.
A solution for attaining grilled corn flavor without the cob-chewing experience: Post-grilling, hold the cob vertically over a plate or bowl with its pointed end facing downward. Use a small, sharp knife to extract the kernels from the cob. Enjoy these kernels as they are or include them in a grilled corn salad.
Errors to Sidestep in Your Corn on the Cob Grilling Pursuits
The Duration for Grilling Corn on the Cob:
The grilling duration for corn on the cob hinges on the chosen grilling approach and the grill's temperature. Typically, the corn should be grilled until it reaches a state of perfect tenderness, turned periodically, and this usually spans between 10 to 15 minutes.
Trio of Techniques for Grilling Corn on the Cob:
There exist three delectable (and pleasingly uncomplicated) means to grill corn on the cob. Regardless of your selected method, commence by preheating the grill to medium heat and lightly oiling the grates. After grilling, allow the corn to cool for a minute or two before consumption, and present supplementary butter, salt, and other preferred condiments on the side.
Let's embark on the grilling journey....
Grilled Corn on the Cob with Its Husk:
Grilling corn while ensconced within its husk retains moisture, yielding a more succulent corn ear. The decision of removing the silk before or after grilling is a matter of personal preference. To eliminate the silk prior to grilling, gently pull back the husk, unveiling the silk, and then restore the husk. Alternatively, you can shed the husk completely post-grilling. Don't be concerned by the husk's charred exterior; the tender kernels within will steam impeccably, and the silk will be effortlessly removed.
Grilled Corn on the Cob Wrapped in Foil:
Investing a bit more effort initially leads to less mess at the finale. Discard the husk and silk from the corn (a task suitable for involving kids, particularly outdoors) and wrap the corn entirely in robust aluminum foil. Optionally, apply a touch of flavored butter, herbs, or salt to the cob prior to wrapping. The aluminum foil's advantage is that it prolongs the corn's warmth, especially useful when preparing for a group.
Grilled Corn on the Cob Excluding Husks:
For intensely savory hints of char and caramelization, shed the husk and grill the corn directly. As there's no husk or foil shielding it, the corn cooks a bit faster, demanding vigilant monitoring and frequent turning. In this recipe, Chef John briefly boils the husked corn before grilling, achieving a splendid caramelized exterior. To conclude with a zesty Mexican flair, he coats the corn with a mix of mayo, lime juice, chile powder, and smoked paprika before serving.
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