Tag Archives: corn

Corn on the Cob Was Made to be Grilled

Corn on the grill
Corn on the grill

It seems everyone has an opinion on what way is best to grill corn on the cob. Some boil it then grill it to get a little carmelizing charred effect. Some leave husks on. Others take it off, wrap it in foil or put it straight on the grill.

I fall firmly into the leave-husks on category, but with a little variation.

Here’s why:

It’s like nature made the vegetable to be cooked.The husks and silk not only protect those lovely little kernels from the fire, they also seal in the moisture, allowing it to steam in it’s own juices.

Husk off-ers argue that this also shields the corn from picking up any of the great smoky flavors you can get from grilling.

And here’s where the variation comes in: When I prepare the corn for grilling, I peel off all but a couple layers of husk from the corn, which allows some of the smokiness to filter in, but mostly protects the corn. I also trim the silk off the top and try to leave as much handle as I can on the end.

Once the corn is on over a medium-hot grill, I turn it every couple minutes until a charred imprint of the kernels starts to form on the husks. The husks will be burned, but the corn kernels should be safe and golden brown.

I’m not saying it’s the right way or the only way. Basting a naked cob in butter or a glaze can help keep the corn moist while it’s cooking.

One other thing to keep in mind about grilling corn is trying to get the freshest corn you can.

Since it’s grilling weather, I’ll put in a couple more grill-related posts, and I’d love to hear any of your grilling tips and recipes.

Next up for tomorrow is a recipe for a grilled fruit dessert.

Sometimes Quick and Simple Is Just Fine Too: Cornbread Casserole

I always make cornbread into muffins
I always make cornbread into muffins

I think I first had it at a work potluck, a piece of cornbread sweet and moist and full of enough corn to make it an actual side dish and not just something to butter.

I asked my good friend for the recipe, and lo and behold, it ended up being a ridiculously simple corn casserole recipe he got out of a magazine.

I’ve made my own sweet cornbread from scratch, and it’s not that hard. And some day I’ll make an all-local ingredient, fresh-milled corn meal and freshly creamed corn version, I’m sure. But when I need a quick side (or an occasional potluck dish), such as when I made beer batter crab fritters, it’s where I turn. Here’s how I make it, though unlike the original, I bake them into individual muffins.

Simple Cornbread Casserole

1 box Jiffy cornbread mix
1 egg
1 can corn kernels, drained
1 can creamed corn

Follow the directions on the box. It’ll take about an extra 5 to 10 minutes to bake.