It's the perfect summer side dish.It is easy to prepare and delicious.The easiest way to grill corn is to leave the husk on.
Step 1: It's a good idea to choose your corn wisely.
Most of the corn should be found at a farmer's market.Bright green husks are attached to the ear.The ends of the silks should be brown.If you peel back the husks, you can see a few rows of kernels.They should be white or pale yellow and be tightly packed into rows from one end of the cob to the other.Fresh, young corn is full of natural sugars which will cook over the heat of the grill.These turn into less-flavorful starches as the corn ages.If the ear has a thick layer of husks, you should take the two or three that are left out.
Step 2: Get your grill ready.
The grill should be at a medium-high heat of about 350– 400 F.Place coals in an even layer and heat until grey.The best way to heat a gas grill is to fire it up on high, then lower it to the desired temperature.The hot rack is ensured by this.
Step 3: It is possible to soak the corn.
You can increase juiciness by soaking the ears of corn in cold water.After soaking the ears for 15 minutes, shake off the excess humidity.If you don't like the smell of burned corn husk, soak for 30 to 60 minutes.Many people enjoy the smell.
Step 4: It is possible to add butter and flavoring.
Adding spices now is the same as waiting until it's cooked.If you choose the first option, peel back the husks to expose the kernels.You can brush on olive oil or room-temperature butter with a pastry brush and season with salt, pepper, and/or savory herbs.Pull the husks up.Just before seasoning, tear off the silk.Do not melt the butter first.It can be difficult for herbs to stick.
Step 5: The corn can be grilled.
To keep the husk on the corn, tie a piece of string or loose husk over it.Place the corn on a lightly oiled grill rack, either just above the coals for a shorter cooking time, or high above them to lower the risk of charring.Close the grill and cook for 15 to 20 minutes.Pull the corn away from the tip when the husks start to get char marks.If the corn doesn't feel tender when poked with a fork, it's fine to leave it on.Corn will become soft and mushy if you overcook it.The corncob is probably over cooked if you can easily flex it in your hands.Corn can be cooked directly on the coals.When the husk is charred, the corn will be ready.To avoid burning, check frequently.
Step 6: It's up to you to serve.
To remove the corn from the heat, use a pair of tongs or an oven mitt.Remove the husks from the tip of the hands with an oven mitt or a dishtowel.The corn is still hot.Be careful.The corn inside the husk will be very hot.If you didn't season the corn in advance, serve it with butter, salt, and pepper.If ashes get on the corn, rinse them off in warm water.
Step 7: Follow this recipe for large portions.
The foil will keep the corn hot.If you're grilling for a large party, grill foil-wrapped corn first, then leave them wrapped while you finish cooking.
Step 8: It's possible to soak the corn.
Some cooks like to cook with corn.The whole corn cobs should be immersed in a pot or bowl of cold water for 15 to 20 minutes if you choose to soak them.The corn kernels are plump and juicy because of this.When they've finished soaking, pat off excess water with a paper towel.
Step 9: Get rid of the corn.
The husks and silks should be removed from the ears of corn.If there is dirt on the kernels, rinse it off.
Step 10: Prepare the grill.
The barbecue grill should be set to a medium high heat of about 350– 400 F.
Step 11: Prepare the corn for grilling.
You can season the kernels with butter or olive oil.The corn cobs should be rolled in a square of aluminum foil.Wait on the butter and herbs until the corn is cooked.
Step 12: The corn can be grilled.
Allow for 15-20 minutes for each ear of corn to cook on the grill.To prevent corn from charring on one side, turn occasionally and use kitchen tongs.If the corn is done, you can pierce it with a fork.It should shoot out clear liquid.
Step 13: It's time to serve.
Use oven gloves or tongs to remove the corn from the grill.The aluminum foil will be very hot if you remove it.The corn should be served immediately.
Step 14: If you follow this recipe, you will get a smoky flavor.
There is a risk of charring corn into oblivion if it is grilled without a wrapper.The kernels will pick up a lot of flavor from the grill when done correctly.This is the fastest way to grill corn.
Step 15: The grill needs to be medium-hot.
For your first attempt, a medium temperature is the best choice.You can grill corn up to very high heat if you have a good idea of how it will end up.
Step 16: Cut the corn.
The husks and silk should be removed.You don't need to get every strand because the silk will burn off on the grill.
Step 17: Grill until there are golden brown spots.
To prevent charring, place the corn on an upper rack.Keep an eye on the corn.The kernels will turn brown as they cook.Most of the corn is still yellow even though there are many light brown spots.
Step 18: BBQ butter is used for cooking.
This BBQ butter can be used to serve alongside grilled corn.It is sure to impress your guests and will give an extra kick of flavor to your perfectly grilled corn.You will need: a small red onion, chopped 2 cloves garlic, Spanish paprika, cayenne powder, toast cumin seeds, ancho chili powder and unsalted butter.When the oil is hot, add the chopped onions and garlic, and fry for 2 to 3 minutes.Stir the spices into the pan.Add the water to the pan and cook for a minute or two.The pan needs to be taken off the heat.In a food processor, blend the butter, Worcestershire sauce and spice mix.chill the salt and pepper in a small bowl in the fridge for at least 30 minutes.The flavors will be allowed to develop.The fridge needs to be emptied ten minutes before serving.
Step 19: There is mayonnaise butter.
This lime mayonnaise butter will add a twist to your grilled corn and will leave your family and friends clamoring for more.In a bowl or food processor, combine the butter, mayonnaise, onion powder, and lime wedges.Place the bowl in the fridge for half an hour.When the corn is cooked, serve it with a wedge of lime.
Step 20: There is herb butter.
An herb butter is an easy way to liven up grilled corn.Place all the ingredients in a food processor and blend until smooth, then chill in the refrigerator for 30 minutes before serving.2 sticks unsalted butter, at room temperature, 1/2 cup chopped fresh herbs, such as basil, chives or tarragon, Kosher salt, and Freshly ground black pepper are included.
Step 21: There is garlic chive butter.
When it comes to grilled corn, garlic and butter are perfect companions.Simply combine these few simple ingredients in a small bowl and then brush onto hot corn for a side dish.2 sticks of butter, at room temperature, 2 cups of freshly chopped chives, and 2 cloves of garlic.