I used the recipe from the Cook's Illustrated Summer Grilling issue. The trick is to strip the corn of all but innermost layer of husk before you put it on the grill. The kernels will be covered, but visible through the last layer of husk. This allows the corn to steam a little and remain tender, but also pick up a some smoke flavor and grill marks. Grill for about 8-10 minutes over a medium hot fire. The kernels should leave dark out lines on the husks when done.
Mmmmmm, it was good. Sweet hot corn with nice smoky undertone. Must be summer.
Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators
Important Notices: By participating on this discussion
board, visitors agree to abide by the rules outlined on our Rules
page. Messages posted on the Democratic Underground Discussion Forums are the
opinions of the individuals who post them, and do not necessarily represent
the opinions of Democratic Underground, LLC.
Printer-friendly format
Email this thread to a friend
Bookmark this thread
(1000+ posts)
Send PM |
Profile |
Ignore
