Sweet corn is one of the joys of summertime. As we enter August, corn is in high season. The tasty, giant stalks of grass are plump with sweet kernels. My favorite was to enjoy corn this time of year is to grill it. Screw wrapping it in foil, I've a better way.
First step is to peel the husk back, all the way to the bottom, but not off. Remove the silks, and a layer of the outermost husk. Dispose of the silk, but save the husk. Tear the husk into a few long, thin strips. Rub corn with butter and salt. Return the husk to first position, and secure it by tying with the strips.
Submerge the corn in cold water for 30 minutes to an hour. Pat dry and place over hot coals. The husk will begin to brown, while the corn steams in it's on deliciousness, aided by butter. After ten minutes, remove corn and tear off the husk. Careful, it's hot!
Apply more butter (if desired) and return to grill. As the kernels brown, turn the corn. Remove, adding salt/spices to taste.
Summer!
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