Sunday, June 8, 2008

Grilled Sweet Corn

With longer days finishing in absolutely beautiful evenings, its time to fire up the grill at our house - and that means its time for dad to get a turn - and not just in the kitchen, but also on Radish Boy. So let's welcome Brian, our first ever Radish Boy guest blogger!!!

There are different theories about how best to cook corn on a grill. Sometimes we soak the corn in its husks, and then throw the un-husked corn straight on the grill, cooking for about 2-3 minutes per side, which works fine, but what you get is basically steamed corn.

Recently though our grill mojo has been working a bit harder for us - and we've been producing the grilled corn shown above. Here's the recipe:

Husk 4-5 cobs of corn, removing all the stringy bits.

Prepare "garlic butter" marinade - in a small mixing bowl, mash 3-4 cloves of finely chopped garlic (more if you like it really garlicky) into 5-6 tablespoons of Earth Balance Whipped buttery spread.

Lightly brush the garlic butter mixture on the corn, and then throw it on the grill, over indirect heat on your bar-b-que. Turn frequently, liberally dousing with salt and brushing on more butter each time you turn, until the kernels are nicely browned all around - total cooking time is just 8-10 minutes. Don't worry if some parts are darker or lighter than others!


David said...

Hi Becky, how are you guys doing? All is well here in Tokyo, starting to get hot though....

I have a nice version of grilled corn that goes like this.
Blanch the sweet corn in salted boiling water for about 1 minute, just to take the "raw" edge off. Then I brush on a mixture of shoyu, yuzu-kosho (from the tube is fine) some melted butter and a little salt and pepper. Fresh chopped mint is also a nice addition, then wrap the corn in foil and grill on a fire that is already dying down, be very careful that the fire is not too hot which usually happens when you use real sumi or mesquite. We always save the corn for the end of the BBQ anyway so it works out perfect!
Good luck!

Becky said...

Hey David, thanks for stopping by. We are doing awesome, but it is getting pretty hot here too. Then again, it is LA so who can complain?

Your grilled corn recipe looks awesome. Anything with yuzu-kosho gets 5 stars in my book. Hmmmmm... and I do have some mint growing in the garden....

When are you guys coming to visit?

David said...

I am sure you know we have #2 on the way, a little boy is due Sept 25th so we are not planning on traveling for a while.
We will see you in Tokyo in December!

alank said...

I like this method for corn on the cob; it seems more 'traditional'and could be the way the indigenous peoples cooked the cobs.
Since I'm cooking at the grill anyway, this process is convenient and efficient. The end result is delicious.

the veggie paparazzo said...

Everything okay over there, Becky? Long time, no post!

Peggy the Veggie said...

Mmm, grilled corn is the best! In fact, I just had some tonight. :)

My dad does it a bit differently- after we have a campfire in the backyard, he tosses the corn (without husks) right onto the embers. The result is a delicious, carmelized, slightly ashy treat. So good!