Corn Grilling Secrets

May 6, 2009 12:00:00 AM PDT
In the husk or out of the husk, what's the secret to perfectly grilled corn on the cob? We have tips for cooking corn on the grill and super spreads you can make to team with it!-----------------------------------------------------------------------------------------------
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It's supersweet corn season and, since corn fits grilling to a "T," we have some ideas to share:

- Unlike traditional corn, the supersweet variety has more natural sugars and stays sweet a lot longer, especially if stored in the refrigerator.

- Grilling in the husk or out is a matter of choice but, either way, they cook in 8 to 10 minutes. For more intense flavor, cook in the husks: Pull back husks, remove silks, cover back up with the husks, tie with string, soak in water for a short time and, when you're ready, cook them on the grill to steam in the husks. For a smokier flavor, cook corn out of the husk. Right on the racks, brush the ears with butter or flavored oil, turning them till the kernels are golden and just begin to char.

- Another option: Husk the corn, brush with your favorite spread, wrap in foil and grill; the kernels will be moist and bursting with flavor!

- For spreads, mix softened butter or olive oil with a variety of herbs or seasonings, or maybe finish them off with barbecue sauce or one of your favorite softer cheese spreads!

More Corn Hints & Tips

Skillet-steaming: In a skillet, bring 1" water to a boil. Add husked corn in single layer. When water returns to a boil, reduce heat, cover, cook until hot, about 3 minutes; drain. OPTION: Corn can also be cooked on a steamer rack, over boiling water, about 3 minutes.

Boiling:
In a deep saucepan, bring 4" water to a boil. Add husked corn. When water returns to a boil, cook corn about 2 minutes, until hot; drain.

Roasting:
Preheat oven to 500°F. Place husked ears in shallow baking pan. Roast corn 7 minutes, or until hot and some kernels turn golden.

Grilling:
Prepare medium-hot fire. Grill husked corn, turning once or twice, about 5 minutes, until hot and some kernels turn golden.

Microwaving:
Cook no more than 4 ears of husked corn at a time. Wrap ears individually in damp paper towels. Microwave on High about 2 minutes per ear, until hot.

Enjoy these tasty spreads on cooked corn:

Cajun:
Combine 3 tablespoons softened butter, 1/2 teaspoon celery salt, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper

Southwest:
Combine 3 tablespoons butter, 1 teaspoon chili powder, and 1 teaspoon salt

Italian:
Combine 3 tablespoons olive oil, 2 tablespoons finely chopped fresh basil or 2 teaspoons dried Italian seasoning, and 2 tablespoons finely grated Parmesan

Thai:
Combine 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 tablespoons cilantro, and 1/4 teaspoon salt

Orange-Soy Glaze:
Mix 1/4 cup orange marmalade and 1 tablespoon soy sauce

These mouthwatering spreads coupled with your fresh corn are sure to have you saying...

Recipe courtesy of Fresh Supersweet Corn Council. For more information and recipes, go to www.freshsupersweetcorn.com.

Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.


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