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I need help with grilled corn recipe.
How long does it take to get the corn really super soft when using these types of recipes?
Does anyone have any good recipes? I'm going to try my hand at this tomorrow eve.
Thanks in advance.
If you like them super soft, you won't get that by grilling. I would steam them first till desired doneness, and then flash grill them to get the grilled marks.
My favorite way is Mexican style. You steam and then grill then slather on a chili-lime-mayo instead of the usual butter/salt/pepper.
If you like them super soft, you won't get that by grilling. I would steam them first till desired doneness, and then flash grill them to get the grilled marks.
Yes--you're going to have better results if you actually cook the corn first. I've tried it every way possible, , and I like the results best this way. I microwave or boil the corn like I usually would, then grill it quickly over the flames after slathering on a mixture of butter & seasonings. Yes, it will burn some, but you'll also get that great caramelization. As soon as it's the color you like, go ahead & remove from the grill and let it rest in more of your butter/seasoning mixture. I've never had any luck grilling it in the husk. Maybe it's just me.
I've had great success when grilling sweet varieties. I shuck them, clean them, then tear off aluminum foil. I take butter in cut it lengthwise and put it along side the corn. I season it with salt and then I dribble about 2 tsp water along the corn/butter, roll it TIGHT and cook it for 30 minutes on the top rack, turning often.
Perfectly good, soft, cooked in butter and salt and a little steam.
Thanks everyone.
More questions.
If I go ahead and steam or nuke first, can I save the husks, wrap them in that, then in aluminum foil and then grill? Will this give me a grilled flavor?
Or should I discard the husks, and just lay on grill after softening?
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Originally Posted by Threerun
I've had great success when grilling sweet varieties. I shuck them, clean them, then tear off aluminum foil. I take butter in cut it lengthwise and put it along side the corn. I season it with salt and then I dribble about 2 tsp water along the corn/butter, roll it TIGHT and cook it for 30 minutes on the top rack, turning often.
Perfectly good, soft, cooked in butter and salt and a little steam.
I do this as well but add a few small ice chips instead of water.
I soak mine in water in the husk and then microwave them still in the husk and then put them on the grill to finish it off, still in the husk. Let them cool a little before shucking, they're hot.
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, and I like the results best this way. I microwave or boil the corn like I usually would, then grill it quickly over the flames after slathering on a mixture of butter & seasonings. Yes, it will burn some, but you'll also get that great caramelization. As soon as it's the color you like, go ahead & remove from the grill and let it rest in more of your butter/seasoning mixture. I've never had any luck grilling it in the husk. Maybe it's just me.
