Difference between revisions of "Grill Corn on the Cob"
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== Steps == | == Steps == | ||
=== In the Husk === | === In the Husk === | ||
| − | #Choose your corn wisely. Look for the freshest, most barely-ripe corn available, preferably at a farmer's market. Choose bright green husks, tightly attached to the ear. The stalks should be a light yellow and the ends of the silks a light brown. While you are at the market, don't be afraid to peel back the husks just enough to reveal a few rows of kernels. They should be white or pale yellow, look nice and plump and be tightly packed into straight rows from one end of the cob to the other.<ref>http://whatscookingamerica.net/Vegetables/GrillingCorn.htm</ref> | + | #Choose your corn wisely. Look for the freshest, most barely-ripe corn available, preferably at a farmer's market. Choose bright green husks, tightly attached to the ear. The stalks should be a light yellow and the ends of the silks a light brown. While you are at the market, don't be afraid to peel back the husks just enough to reveal a few rows of kernels. They should be white or pale yellow, look nice and plump and be tightly packed into straight rows from one end of the cob to the other.<ref name="rf15596">http://whatscookingamerica.net/Vegetables/GrillingCorn.htm</ref> |
| − | #*Fresh, young corn is full of natural sugars which will caramelize beautifully over the heat of the grill. As the corn ages, these turn into much less flavorful starches.<ref>http://www.seriouseats.com/2013/07/the-food-lab-three-ways-to-grill-corn.html</ref> | + | #*Fresh, young corn is full of natural sugars which will caramelize beautifully over the heat of the grill. As the corn ages, these turn into much less flavorful starches.<ref name="rf15597">http://www.seriouseats.com/2013/07/the-food-lab-three-ways-to-grill-corn.html</ref> |
| − | #*If the ear has an unusually thick layer of husks, remove the outermost two or three before you continue.<ref | + | #*If the ear has an unusually thick layer of husks, remove the outermost two or three before you continue.<ref name="rf15596" /> |
| − | #Preheat your grill. Preheat your grill to a medium-high heat, about {{convert|350–400|F}}. For a coal grill, arrange coals in an even layer and heat until grey.<ref>http://www.reluctantgourmet.com/how-to-grill-corn/</ref> | + | #Preheat your grill. Preheat your grill to a medium-high heat, about {{convert|350–400|F}}. For a coal grill, arrange coals in an even layer and heat until grey.<ref name="rf15598">http://www.reluctantgourmet.com/how-to-grill-corn/</ref> |
#*The best way to heat a gas grill is to fire it up on high, then lower it to the desired temperature. This ensures a hot rack. | #*The best way to heat a gas grill is to fire it up on high, then lower it to the desired temperature. This ensures a hot rack. | ||
| − | #Soak the corn (optional). At this point, you may soak the ears of corn in cold water to increase juiciness and reduce the amount the husk burns.<ref>http://ourbestbites.com/2009/07/tutorial-grilling-corn-on-the-bbq/</ref> Submerge the ears completely, soak for about 15 minutes, then shake off excess moisture. | + | #Soak the corn (optional). At this point, you may soak the ears of corn in cold water to increase juiciness and reduce the amount the husk burns.<ref name="rf15599">http://ourbestbites.com/2009/07/tutorial-grilling-corn-on-the-bbq/</ref> Submerge the ears completely, soak for about 15 minutes, then shake off excess moisture. |
#*If you hate the smell of burned corn husk, soak for 30–60 minutes instead. (Many people do not mind this smell, or even enjoy it.) | #*If you hate the smell of burned corn husk, soak for 30–60 minutes instead. (Many people do not mind this smell, or even enjoy it.) | ||
| − | #Add butter and flavoring (optional). There's no real flavor difference between adding spices now, versus waiting until it's cooked.<ref | + | #Add butter and flavoring (optional). There's no real flavor difference between adding spices now, versus waiting until it's cooked.<ref name="rf15597" /> If you go with the first option, peel back the husks just enough to expose the kernels. Brush on olive oil or room-temperature butter with a pastry brush, and season with salt, pepper, and/or savory herbs ([[#butter|or try these fancy options]]). Pull the loose husks back up over the kernels.<ref name="rf15596" /> |
#*Tear off the silk and discard it just before seasoning. | #*Tear off the silk and discard it just before seasoning. | ||
| − | #*Don't melt the butter first. This can make it more difficult for herbs to stick.<ref>http://www.bhg.com/recipes/grilling/basics/how-to-grill-corn-on-the-cob/</ref> | + | #*Don't melt the butter first. This can make it more difficult for herbs to stick.<ref name="rf15600">http://www.bhg.com/recipes/grilling/basics/how-to-grill-corn-on-the-cob/</ref> |
| − | #Grill the corn. Tie a piece of string or loose husk over the tip of the husk to keep it on the corn. Place the corn on a lightly oiled grill rack, either just above the coals for a shorter cooking time, or high above the coals to lower the risk of charring.<ref | + | #Grill the corn. Tie a piece of string or loose husk over the tip of the husk to keep it on the corn. Place the corn on a lightly oiled grill rack, either just above the coals for a shorter cooking time, or high above the coals to lower the risk of charring.<ref name="rf15600" /> Close the grill and cook for about 15–20 minutes, turning every 5 minutes or so. Check the corn ready when the husks start to get kernel-shaped char marks and pull away from the tip.<ref name="rf15596" /> If the kernels don't feel tender when poked with a fork, it's fine to leave the corn on until the husk chars black. |
| − | #*Be careful not to overcook your corn or it will become soft and mushy. If you can flex the corncob easily in your hands, it is probably overcooked.<ref | + | #*Be careful not to overcook your corn or it will become soft and mushy. If you can flex the corncob easily in your hands, it is probably overcooked.<ref name="rf15596" /> |
| − | #*You can cook corn directly on the coals instead. In this case, the corn will be ready when the husk is completely charred.<ref | + | #*You can cook corn directly on the coals instead. In this case, the corn will be ready when the husk is completely charred.<ref name="rf15597" /> Check frequently to avoid burning. |
#Serve. Using a pair of tongs or an oven mitt, remove the corn from the heat. Cover both hands with oven mitts or a dishtowel, and peel back the husks from the tip down. Serve the corn while it's still hot. | #Serve. Using a pair of tongs or an oven mitt, remove the corn from the heat. Cover both hands with oven mitts or a dishtowel, and peel back the husks from the tip down. Serve the corn while it's still hot. | ||
#*Be careful. The corn inside the husk will be extremely hot. | #*Be careful. The corn inside the husk will be extremely hot. | ||
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#*This is also the fastest method of grilling corn. | #*This is also the fastest method of grilling corn. | ||
#Heat the grill to medium-hot. A medium temperature is the best option for your first attempt. Once you've got a feel for how the corn should end up, you can fire it up to very high heat for a quicker grill. | #Heat the grill to medium-hot. A medium temperature is the best option for your first attempt. Once you've got a feel for how the corn should end up, you can fire it up to very high heat for a quicker grill. | ||
| − | #Shuck the corn. Strip away the husks and silk. The silk will burn off on the grill, so you don't need to get every strand.<ref | + | #Shuck the corn. Strip away the husks and silk. The silk will burn off on the grill, so you don't need to get every strand.<ref name="rf15597" /> |
| − | #Grill until golden brown spots appear. Place the corn on an upper rack if you have one, to prevent charring. Keep a close eye on the corn, turning occasionally. The kernels will brighten in color, then turn brown as they caramelize. The corn is ready when there are many light brown spots, but most of the corn is still yellow.<ref | + | #Grill until golden brown spots appear. Place the corn on an upper rack if you have one, to prevent charring. Keep a close eye on the corn, turning occasionally. The kernels will brighten in color, then turn brown as they caramelize. The corn is ready when there are many light brown spots, but most of the corn is still yellow.<ref name="rf15599" /> <span id="butter"></span> |
===Flavored Butter Recipes=== | ===Flavored Butter Recipes=== | ||
| − | #BBQ butter. For a delicious variation on regular butter, try making this BBQ butter to serve alongside your grilled corn. It will give an extra kick of flavor to your perfectly grilled corn and is sure to impress your guests. You will need:<ref>http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-corn-on-the-cob-recipe.html</ref> | + | #BBQ butter. For a delicious variation on regular butter, try making this BBQ butter to serve alongside your grilled corn. It will give an extra kick of flavor to your perfectly grilled corn and is sure to impress your guests. You will need:<ref name="rf15601">http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-corn-on-the-cob-recipe.html</ref> |
#*2 tablespoons canola oil | #*2 tablespoons canola oil | ||
#*1/2 small red onion, chopped | #*1/2 small red onion, chopped | ||
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#*Add the oil to a medium-sized pan and heat on high. When the oil is hot, add the chopped onions and garlic, and fry for 2 to 3 minutes, until soft. Add all the spices to the pan and stir to combine. Add the water to the pan and continue cooking for a minute or two until the mixture thickens. Take the pan off the heat. | #*Add the oil to a medium-sized pan and heat on high. When the oil is hot, add the chopped onions and garlic, and fry for 2 to 3 minutes, until soft. Add all the spices to the pan and stir to combine. Add the water to the pan and continue cooking for a minute or two until the mixture thickens. Take the pan off the heat. | ||
#*Blend the butter, Worcestershire sauce and spice mix in a food processor until combined. Add the salt and pepper, then transfer to a small bowl and chill in the refrigerator for at least 30 minutes. This will allow the flavors to develop. Remove from the fridge ten minutes before serving. | #*Blend the butter, Worcestershire sauce and spice mix in a food processor until combined. Add the salt and pepper, then transfer to a small bowl and chill in the refrigerator for at least 30 minutes. This will allow the flavors to develop. Remove from the fridge ten minutes before serving. | ||
| − | #Lime mayonnaise butter. This lime mayonnaise butter will add a zesty twist to your grilled corn and is sure to leave your family and friends clamoring for more. You will need:<ref>http://www.foodnetwork.com/recipes/sandra-lee/zesty-grilled-corn-on-the-cob-recipe.html?ic1=obinsite</ref> | + | #Lime mayonnaise butter. This lime mayonnaise butter will add a zesty twist to your grilled corn and is sure to leave your family and friends clamoring for more. You will need:<ref name="rf15602">http://www.foodnetwork.com/recipes/sandra-lee/zesty-grilled-corn-on-the-cob-recipe.html?ic1=obinsite</ref> |
#*1 stick unsalted butter, softened | #*1 stick unsalted butter, softened | ||
#*1/4 cup mayonnaise | #*1/4 cup mayonnaise | ||
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#*In a bowl or food processor, combine the butter, mayonnaise, onion powder, and lime zest. Place in a small bowl and leave to chill in the refrigerator for half an hour. | #*In a bowl or food processor, combine the butter, mayonnaise, onion powder, and lime zest. Place in a small bowl and leave to chill in the refrigerator for half an hour. | ||
#*When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime. | #*When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime. | ||
| − | #Herb butter: An herb butter is another great way to liven up grilled corn, and is so easy to make. You simply blend all on the ingredients together in a food processor until smooth, place in a small bowl and allow to chill in the refrigerator for 30 minutes before serving. Here are the ingredients:<ref | + | #Herb butter: An herb butter is another great way to liven up grilled corn, and is so easy to make. You simply blend all on the ingredients together in a food processor until smooth, place in a small bowl and allow to chill in the refrigerator for 30 minutes before serving. Here are the ingredients:<ref name="rf15601" /> |
#*2 sticks unsalted butter, at room temperature | #*2 sticks unsalted butter, at room temperature | ||
#*1/4 cup chopped fresh herbs, such as basil, chives or tarragon | #*1/4 cup chopped fresh herbs, such as basil, chives or tarragon | ||
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== Warnings == | == Warnings == | ||
*Grilled corn gets extremely hot. Don't try to unwrap the corn too soon, or you will burn your fingers. Try running the corn under warm water to cool it down slightly. | *Grilled corn gets extremely hot. Don't try to unwrap the corn too soon, or you will burn your fingers. Try running the corn under warm water to cool it down slightly. | ||
| − | *Do not soak your corn in salt water or sugar water. This will make the corn tough and dry.<ref>http://www.seriouseats.com/2013/07/ask-the-food-lab-should-i-brine-my-corn.html</ref> | + | *Do not soak your corn in salt water or sugar water. This will make the corn tough and dry.<ref name="rf15603">http://www.seriouseats.com/2013/07/ask-the-food-lab-should-i-brine-my-corn.html</ref> |
== Things You'll Need == | == Things You'll Need == | ||
