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grilled - Corn on the Cob cooking + tips

Source of Recipe

from practical recipes and wwr
grilled - Corn on the Cob cooking + tips

from practical recipes

Corn Grilling

Grilling corn on a cob is a popular way to prepare this all-American
favorite. Chefs, cookbook authors and grill-masters suggest several
ways for achieving perfect grilled corn on the cob. Remember, fresh
supersweet corn cooks in about half the time as other sweet corn.

H U S K free:
Remove the husks, brush corn with seasoned oil or butter,
and grill on all sides over a hot fire until some of the kernels are browned,
about 4 to 8 minutes, turning occasionally. A tip from Steven Raichlen,
author of BBQ USA: Before grilling, pull back the husks, leaving them
attached to the stem ends; remove the corn silk; tie husks with a piece
of string to make a "handle" for eating the corn.

In the HUSK:
Pull back the husks and remove the silks as described above.
Recover the ears with the husks, securing at the top by twisting or tying with
a string. Soak in water until the husks are well saturated, at least 30 minutes.
Grill corn over a hot fire for 7 to 10 minutes. Thrill of the Grill authors John
Willoughby and Chris Schlesinger recommend giving corn on the cob "the
taste of the fire" by removing the husks after grilling, brushing ears with
butter and sprinkling with salt and pepper, then returning them briefly to
the grill "just to add a little char."

In F O I L:
Remove both husks and silks from corn on the cob. Brush with
seasoned butter or oil, and wrap each ear completely in heavy-duty aluminum
foil. Grill in the coals, turning frequently, for 6 to 8 minutes, or on a rack
over
the fire for 7 to 10 minutes. In The Tailgate Cookbook author April Herbert
stresses the importance of wrapping corn with the dull side of the foil out,
since the shiny side reflects heat and slows cooking.

~ ~ ~ ~ ~
from wwr:

This recipe is simplicity itself, and many are already familiar with the
technique. Even so, this method produces perhaps the best
tasting corn you have ever had, so be sure to add this
dish to your standard summer grilling repertoire if you
haven't already.

grilled - Corn on the Cob

Whole ears of fresh sweet corn in their husks
Butter or extra-virgin olive oil
Salt and freshly ground pepper to taste
Finely chopped fresh or dried herbs of choice such as
parsley, oregano, marjoram, or thyme (optional)
Freshly grated Parmesan cheese (optional)

Peel back the husks leaving them attached to the stem. Remove and
discard the silk. Rub about 1 tablespoon of butter or olive oil over
the kernels of each ear of corn and season with salt and pepper. Add
fresh or dried herbs and/or a sprinkle of Parmesan cheese if desired.
Fold the husks over the kernels and tie the end closed with a piece of
string or thin strip of the husk. Grill over hot coals, turning
several times, until the kernels are tender and the outer husks have
grill marks and are slightly blackened in places, about 10 to 15
minutes. Remove from the grill and allow to cool for 5 to 10 minutes
before peeling the husks back and cutting them off with a knife.
Allow 1 to 2 ears per person.