Monday, May 17, 2010
The Monday Recipe Blog
Hello and happy Monday, everyone!
As spring gives way to summer, more and more grills are being pulled out and cleaned in anticipation of some great grilled food. Is there anything better than sweet corn fresh from the farmers' market, slapped on the grill? I don't think so. What follows are some instructions on how to get the most out of your fresh grilled corn. This is the first of several recipes to come for happy grilling this summer.
These instructions are for charcoal grills.
Grilled Corn on the Cob:
4 ears of corn, fresh in husks
1/4 cup softened butter
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Prepare your grill and let the coals burn down to medium.
In a bowl, mash up the butter and mix with the salt and pepper.
Chop off the pointed end of the corn and remove a couple of layers of the tough outside husk. You have removed enough when you can just see the corn through the husks.
Cook the corn in a single layer on your charcoal grate, about 15 minutes. Roll them over several times to ensure thorough cooking, and don't allow any exposed kernals to be directly over the coals. Don't worry about burned outer husks, you won't be eating them anyway.
Using tongs, lift the corn from the grate and remove the husk and silk from each one.
Put the corn in a single layer in a pan that will fit on the grill, and add the butter to the pan. When dinner is ready, put the pan on the grate and grill over direct heat with the lid closed until the butter is melted and the ears are warm - this will be about 5 minutes.
If you need to, you can keep the ears warm by placing the pan over indirect heat on the grill, turning the corn once in a while.
When ready, dig your teeth into a little piece of Heaven - fresh grilled sweet corn!
(Corn photo by Petr Kratochvil)