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Once the husks are removed it is time to season the corn. Now in Steven Raichlen’s books he has many variations on seasoning you can try. During the week when I’m rushing to grill in the daylight I keep it simple. I wash the corn, blot it dry and rub it all over with butter or margarine. Butter I usually melt and then brush on and margarine I use a paper towel as a rag to scoop up some margarine and rub it on. That is followed by Kosher salt and fresh ground black pepper. I can usually do this simple prep in the 15 minutes it takes my gas grill to warm up.
After brushing and oiling the grill grates I put the corn on. If you want nice looking grill marks put the corn on perpendicular to the grill grates. If you have a lot of corn or aren’t patient, put the corn parallel to the grill grates and it will be trapped and will not try to roll. I cook the grilled corn on high for about 2 minutes a side times 4 sides. In between turns I keep the lid down. Now you can brush on more butter, but I find this to be unnecessary and I’m not fond of having my hands near the resulting flare ups if you miss. The same goes for Salt and Pepper: You can add more after each turn, but I find I get more than enough on to start.
As you are cooking you may hear some popping sounds, not to worry. You may get some initial flare-ups, once again not to worry. After 8 minutes on the grill pull the corn and serve. My favorite part of this method is you are ready to go as soon as the you get the corn inside-it is already husked, buttered and seasoned. Corn cooked this way has an incredible flavor. If the corn is sweet, it will be even sweeter cooked this way as the high heat of the grill caramelizes the sugars. You also get a nice “grilled” flavor. Corn cooked this way is so good I’ll often make one or two ears serve as my main meal. During Native corn season here in Massachusetts we’ll have this 3 or 4 times a week. If you haven’t tried grilled corn: Do it!! Now!!. You are in for a treat.
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