Here are what Minnesota summer days are all about. From now until September the sweet corn is available fresh on the roadside, and it’s time to take advantage. We cooked in on the grill, but I think this is the first food that I’ve tried on the grill that I actually prefer cooked on the stove. It takes a lot of work, but doesn’t taste much different.
Still, if you want to try it here’s how it’s done.
- Remove the silk from the cobs, but don’t mangle the husks because you’ll be closing them back up.
- Soak them in water for at least 15 minutes – so the husks don’t burn on the grill.
- Place salt and butter inside the husks and close them back up – you may want to tie them closed with wire.
- Put them on the grill for 15 minutes on indirect heat – rotating them every 2 minutes.
- When they’re done, remove the husks and any of the silk you missed.
- Serve. Whew.
What’s with the Weber?? I thought you bought one of those new-fangled combo grills that the women find sexy.
July 15, 2003 — 12:04 pm
Too many women. Have to revert back to the weber now and again to keep the crowds down – obviously.
July 15, 2003 — 2:11 pm
I’ve found the best way to make sweetcorn is using a steamer. Not the bamboo or steaming inserts for sauce pans, but a steamer appliance. You don’t lose the flavor and color that boiling brings, and you can add herbs/seasonings to the water to impart flavor to the corn. Personally, I think a couple garlic cloves in the water adds alot. Plus, it’s very easy – shuck the corn, throw it in the steamer (with optional aromatics in the water), turn the timer and forget about it until you hear a ding.
just my $.02
July 15, 2003 — 6:29 pm