Tuesday, August 9, 2011

Corn on the Cob

August s the perfect time to make corn on the cob. We eat it all year long, but grilling it over coals gives it a smokey flavor that can't be beat. Here are the tricks to the trade.

First -- peel off any loose husks, but leave plenty on the corn to protect it from getting burnt.

Second, soak the ears of corn in a bucket of water for about an hour. This will soak the husks and help to steam the corn.

Make sure you have a hot fire -- start the coals early and let them get ashen before putting corn on the grill.

Grill the corn at least a half hour or more. The longer you cook it, the more done it becomes. Sometimes you can even pull the husks back a bit and carmelize the corn a bit (meaning, burn the kernels of corn). Be careful not to overcook the corn or it will be hard and tough.

Shuck the corn -- the corn silk should come right off. Roll the corn in butter and put on plenty of salt and pepper.

In the colder months -- you can roast corn in your oven. Don't soak the corn ahead of time and put the corn (with husks in tact) right on the oven rack. Heat your oven to 400-450 degrees (but this can be adjusted to 350 if you're baking something else in the oven). Corn will cook in about 25 minutes and be tender good. It makes the house smell like roasted corn and tastes almost as good as grilled corn.

If you have leftover corn on the cob -- cut the kernels off and add to soups, stews or make a homemade black bean and corn salad like the one I make!

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