Grilled Corn Recipes
by Kate Heyhoe
Cooking corn with the husks on adds a sweet, smoky flavor. You can grill very fresh corn without the husks, but be careful not to burn them (although a golden charring greatly enhances the flavor). Or, wrap husked corn with seasonings in heavy duty foil.
Basic Method with Husks:
Pull down the husks but leave them attached. Remove the silks. Pull the husks back over the corn. Tie the ends of the hunks with string or a metal twist tie. Soak the corn in water 15 minutes. Grill over medium heat until done, turning on each side, about 10 to 15 minutes. Tip: This method streams the corn, but if you want more toasted kernels, leave just a thin layer of husk and some areas where the kernels can peek through.
Husks and Foil, Mexican Style:
Remove silks and husks. Soak husks in water. Squeeze lime juice on each ear. Sprinkle salt and chile powder on each ear. Wrap in husks and then in foil. Grill until done, turning on each side, about 10 to 15 minutes. Variation: Cook the corn according to the basic method but add the seasonings at table, after cooking.
Foil Only, Lime-Barbecue Style:
Mix together 2 tablespoons barbecue sauce or Worcestershire Sauce, 1 tablespoon fresh lime juice and 1 teaspoon mayonnaise. Place each corn cob on a piece of heavy foil, about 12-inches in length (or double wrap if using regular foil). Brush mixture on corn. Seal the edges of the foil, folding down the excess until the corn is tightly wrapped, and tightly sealing the ends. Grill 15-20 minutes, turning occasionally. (Makes enough for 3 to 4 ears of corn.)
More about How to Grill Corn
Kate's Global Kitchen for August, 2000:
Copyright © 2000, Kate Heyhoe. All rights reserved.
This page created August 2000
This page modified August 2007