Guest guest Posted June 3, 2001 Report Share Posted June 3, 2001 * Exported from MasterCook * Basic Corn-On-The-Cob Recipe By : The Vegetarian Grill by Andrea Chesman, page 26 Serving Size : 6 Preparation Time :0:00 Categories : Grilling Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears corn -- unhusked Butter -- (optional) SERVES 6 The quintessential flavor of summer-grilled corn. Roasting corn in its husk enhances its " corny " flavor. Roasting corn without its husks enhances the smoke flavor. Try to find a farmstand that still grows and sells old-fashioned varieties. The new supersweet corn has sacrificed corn flavor for sweetness. 1. Peel back the husks from the corn and remove the silks. Bring the husks back over the cobs. Place in water to soak for at least 10 minutes. 2. Prepare a medium-hot fire in the grill. 3. Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes. 4. Serve hot off the grill, with butter, if desired. Variation: Corn-on-the-Cob for a Crowd. When you are grilling large quantities of corn, you don't need to bother with the silk removal, although it is a good idea to trim the silks with a pair of kitchen shears to avoid flare-ups. (But again, in really large quantities, you won't want to bother with this either.) Let the corn soak in cold water for about 1 hour or up to 6 hours. Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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