Have you received the memo? It's summer and time to fire up the grill. In an effort to keep our electric bill low, I have been doing a lot of grilling instead of using the oven. Roasting corn on the grill is a fun alternative to just boiling it or cooking it in the microwave plus the smell is uh-maze-ing.
This method is a tad bit more labor intensive than just peeling and tossing on the grill. However, this method ensures that there won't be any charred bits of corn. Personally, I don't mind the dark charred bits but my picky-eater is under the assumption that any sort of "crust" or black grill mark on the corn is evil.
Here's what to do:
- Peel back the first layer of corn husk and throw away.
- Peel back the rest of the husk but do not remove it. Peel it as far down as you can without it coming off.
- Remove as much corn silk as you can then replace the layers of husk.
- There only needs to be about two or three layers of husk, just enough so the corn kernels are completely covered.
- Tie the top with kitchen twine to keep the husk from falling away.
- Put the corn in the sink and fill with enough water to just cover the corn.
- Set something heavy on top to keep the corn submerged (I use the lid to my cast iron skillet) and soak for 10-15 minutes.
- Heat grill to about 500 degrees. I'm not an expert at grill temperature so my grill is always at "really hot."
- Place the corn on the grill and go about your business.
- Grill for about 30-40 minutes, turning corn once.
- Remove the corn and set aside for a few minutes to let it cool down a bit.
Removing the husk can be a little tricky as it is really hot. If your fingers are tough after years of washing dishes in scalding water, hot glue gun mishaps and testing pasta then it may
not be a big deal. If your fingers are delicate then you might need a kitchen towel to assist you.
Find more from Stephanie at www.hugskissesandsnot.com.