Perfected grilled cornPosted: July 13, 2008
After trying several different grilling methods, this method seemed to captured the best grilled taste! You can keep the husks on if using a charcoal grill, but we use a gas grill and it is best to take the husks off unless the corn isnt very sweet..more out of season. Cook until caramely brown!
Also, using an herb or garlic butter really enhances the flavor. ATK website has several flavored butter recipes to choose from. I like the garlic and cheese one the best! Hoping to make it again soon and actually remember to blog about it! 🙂
|If you are using a gas rather than a charcoal grill, turn all burners to high, close the lid, heat the grill until hot, 10 to 15 minutes, and follow steps 2 and 3 below. If you are certain that you have a supersweet variety of corn, remove the husks entirely, then follow instructions below, grilling until kernels are light caramel brown, about 5 to 7 minutes.
|1. Ignite about 6 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash. Spread coals evenly over grill bottom; heat to medium-high (you can hold your hand 5 inches above grill surface for 3 seconds); position grill rack.2. Meanwhile, following illustration 1 below, remove all but innermost layer of husk from each ear of corn (kernels will be covered by, but visible through, last husk layer). Use scissors to snip off long silk ends at tips of ears (see illustration 2).
3. Grill corn, turning ears every 1 1/2 to 2 minutes, until kernels have left dark outlines in the husk and husks are charred and beginning to peel away at tip to expose some kernels (see illustration 3), 8 to 10 minutes. Transfer ears to platter; remove and discard charred husks and silk. Season corn with salt and pepper and butter to taste, if desired; serve immediately.
STEP BY STEP: Grilled Corn