Seriously, what more could I possibly have contribute to the world with regards to corn? Corn is, without question, the most widely cultivated crop in the universe. Well maybe second to wheat. Or maybe not. Corn kernels are technically a fruit but are wrongly considered a vegetable.
Corn is also a great source of vitamins B1, B5, B6 and C. It’s high in fiber, niacin, iron, magnesium, potassium, thiamin, folate, lutein and beta-cryptoxanthin. Tons-o-fun!
So I’ve heard plenty of people talk about grilling or roasting corn and they all have basically the same approach … soak ears of corn in water, with the husks still on, for a while then place on a hot grill. As the husks burn and wilt, peel back each layer of husk till you get to the kernels. Or wrapping the ears in aluminum foil and placing on the grill. Well that’s great and all, but I just don’t like grilling corn either way. Sorry. My method is much simpler and guaranteed delicious!
Take about six ears of husked corn and place them in one of those thin plastic bags you find in the produce section of the supermarket. Place the corn on a microwave-safe plate and loosely tuck the open end of the bag under the corn. microwave for ten minutes. The bag tents the corn and since corn and the corn cob and kernels are loaded with water, it simply steams itself.
Gently remove the ears of corn from the bag and place in a large baking dish. allow for a few minutes to cool. Now if you like boiled or steamed corn, well, you’re done. It’s good to go. But we are grilling today. Once cool enough to handle, take each ear and gently wipe off any excess water with a paper towel. Place back in the baking dish. Also wipe out any water that could be left in the baking dish too.
Melt one stick of butter and brush all over each ear of corn. Use the entire stick. Roll them around and get each ear completely covered. Season each ear lightly with salt and pepper. Adding butter, light salt and pepper before grilling is what seals in all that amazing flavor!
Slap those babies on the hottest grill you can find. The excess butter will drip down into the grill and flame up a nothing you’ve ever seen … and that’s exactly what you want to happen! Constantly rotate each ear so you have a nice even sear all around each ear. I love the popping and hissing of the kernels losing air sealing in flavor.
That’s it people. Pretty simple. There are a million different ways to kick up the flavor of the corn, like seasoning with Parmesan cheese or italian dressing. Tons of ways. I’ll get into those techniques at a later time.
Have a bitchin’ summer!