The Basics of Grilled Corn
By GaryGlen
There are certain laws that govern all aspects of life. The same holds true for barbecue. Just as the Thanksgiving turkey demands it be served with stuffing, mashed potatoes and gravy, barbecue also has its demands.
A successful barbecue must have, at minimum, three necessary accompaniments to be considered a barbecue. They are, Coleslaw, Baked Beans and Grilled Corn on the Cob. Anything less is just a picnic basket.
On to the grilled corn. Grilled corn is relatively easy to make. Oh sure, there are those who insist on complicating matters with the notion that the corn must be soaked in water for a predetermined amount of time. These same people don't understand that sweet corn is comprised of 40% water. We'll add more water and make corn mellon! Others add salt to the water. What if my guests have dietary salt restrictions? Others suggest that sugar be added. It's sweet corn for Christ's sake! Read...sweet! Unless you are using field corn that cattle barely eat, sugar is abundant in sweet corn! It's all Hogwash!
Just throw the whole ear, husks and all onto a grill. Done! You will have to keep an eye on them and turn every couple of minutes. The husks protect the grilled corn from burning. At the same time, the moisture from the husks begin to evaporate and actually steam the corn.
While continuing to rotate the grilled corn every few minutes, you'll be looking for your husks to char to a light to medium brown. Should the husks burn to a darker char, that's fine as well. I just don't like the mess that burnt husks make since they become brittle and gets all over the place.
I shuck the grilled corn as I remove them from the grill, with a garbage can close at hand. Oven mits are optional, but highly recommended. Rather than pull the whole husk off the grilled corn, I peel them as you would a banana. Then with my kitchen scissors, I cut off all but the last few inches of the husk. This gives my guests a “handle” with which to hold the grilled corn.
In closing, grilled corn also has a few laws that govern it. It must be served with plenty of butter and salt. Sissy butter spreads are strictly prohibited!
About the Author
GaryGlen is a freelance writer and website developer with an extreme lust for food, drink and general frolic. He's a regular contributor to ezines, A/C Content as well as other article publication sites. He also serves as a guest contributor to several food related blogs.
Share his passion for barbecue at TopRibs or at BarbecuedChicken . Explore his decadence at GlobalWineSales, CigarExpo or at ItalianCheese
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