- Corn on the cob is a sure sign of summer. The classic cob can compliment nearly all barbecued dishes. Save yourself a little time, and a lot of heat in the kitchen by throwing your cob on the grill with the rest of your dinner.
Grill
Tongs
Gas
Butter
Matches
Water
Large pot for soaking
Charcoal
Corn on the cob
Lighter fluid
PREPARATIONS :
- Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
- Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
- Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
- Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
- Place the corn on the grill, and close the lid. A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
- Turn the corn every 10 minutes. Don't forget about this step or your corn will be charred on one side. You want the corn to be evenly cooked and browned. When the corn husk is charred and nearly black, your corn is done.
- Remove the corn from the grill. Carefully remove the husk and remaining corn silk. The corn will be very hot. Butter and salt it, and it's ready to eat.
TIPS AND WARNINGS :
- Prepare the grill while the corn is soaking.
- Clean your corn after removing the husk to remove and charred pieces of husk.
- For easy buttering, put a thick layer of butter on a piece of bread and then rub the bread around the corn cob.
- The corn will be very hot do not handle it with your bare hands.
- Use caution when operating a grill.
No comments:
Post a Comment