Summertime is almost here. So that means outdoor grilling. My wife loves grilled corn especially in her salad. So I thought I would share with my readers a couple of simple tips on grilling corn. It brings such good flavor to the corn but it is easy to do wrong. The single biggest tip is to soak the corn and stalk in water. This step enables you to cook the corn long enough to soften without simply burning up. It also creates a balance to the cooking process so your corn gets charred, not burnt. The second tip which essentially has already been shared is to leave the corn in the husk. This works as a natural barrier to the flame but also wraps the corn so it almost steams. Now readers, try this Tuesdays Tip – Grilled Corn and let me know how it works for you.
- 3 ears of corn
- bowl of water
Fill a bowl with water. Drop in the corn, husks and all into the water. Let them soak for 10 – 15 minutes.
Meanwhile, heat your outdoor grill on medium to medium low heat. I have an infrared grill which can get very hot. Put the corn directly on the heat. Cook roughly 5 minutes per side with the lid down. I flipped the corn back to the original side for a couple of more minutes. To serve, simple pull off the husks and any silk left behind. To serve in a salad, stand the corn up on end and take a knife and slice down the ear itself.