Secrets of the grill: Corn - Quincy Herald-Whig | Illinois & Missouri News, Sports

Secrets of the grill: Corn

Updated: June 27, 2013 03:52 PM
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • Past stories from SaveurMore>>

  • The best homemade nachos are all about the sauce

    The best homemade nachos are all about the sauce

    At the Commodore in Brooklyn, N.Y., Stephen Tanner serves heaping plates of aptly-named Cadillac Nachos, laced with house-made queso sauce and three types of salsa. They're completely irresistible, and totally achievable at home.
    At the Commodore in Brooklyn, N.Y., Stephen Tanner serves heaping plates of aptly-named Cadillac Nachos, laced with house-made queso sauce and three types of salsa. They're completely irresistible, and totally achievable at home.
  • Guide to horseradish

    Guide to horseradish

    Check out these tips for buying, storing, and cooking fall horseradish, plus some favorite recipes for horseradish.
    Check out these tips for buying, storing, and cooking fall horseradish, plus some favorite recipes for horseradish.
  • Nostalgia is an ingredient

    Nostalgia is an ingredient

    First impressions count. Let them guide you in the kitchen.
    First impressions count. Let them guide you in the kitchen.


By Elizabeth Karmel

 

With its sweet flavor, just-picked summer corn is sublime on its own. But grilling — either in the husk or shucked — gives the kernels a nutty taste that makes each ear perfect for flavored compound butters, sauces, and glazes.

More mature corn, which is slightly starchier, is my preferred kind to grill because the sturdy kernels can withstand the heat.

In the Husk

Cooking corn in the husk keeps kernels juicy and gives them a mellow toasty flavor, making them a neutral base for herbal compound butters or spreads like aïoli.

Get Soaked

Before grilling, soak unhusked ears of corn in water for 30 minutes. The moisture will steam the corn as it grills and prevent the husks from burning.

Stripped Down

When grilled, shucked corn chars deeply and develops a bold flavor that can stand up to assertive spreads like wasabi butter or barbecue sauce.

Oil It Up

All foods, but especially water-rich vegetables, need a brushing of fat, such as olive oil, before they go on the grate. The fat promotes caramelization and prevents vegetables from drying out.

—Elizabeth Karmel, author of
Soaked, Slathered, and Seasoned (Wiley, 2009)


See the recipe for Grilled Corn with Herbed Goat Cheese Butter »

See the recipe for Grilled Corn with Pesto »



© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
All content © Copyright 2000 - 2015 WorldNow and Quincy Herald-Whig. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.