Since the corn season has come and there are more and more of it in stores and bazaars, it is worth thinking about preparing it. The most common method is cooking in water. It is worth introducing something new to the menu. How to grill corn?
Grilled Corn – How to make it?
We grill the corn in cobs. Rather, we avoid exposing the beans directly to high temperatures. This must be remembered at the baking preparation stage. It’s important to leave some of the leaves covering the cob with the corn kernels. Thanks to this, only inedible leaves will sint, and the core of the dish will become soft and aromatic.
The leaves protecting the cob should be gently moved back to allow the corn to be rinsed. Clean beans can be salt and even spread with a little butter, for example in combination with herbs or garlic. Cover the seasoned vegetable with leaves and we can start grilling. Grilled corn should be ready after 20-30 minutes of baking.
Corn cobs can also be grilled wrapped in aluminum foil. Then we completely tear off the leaves, wash the vegetable and cook in water for a few minutes. Then season in a similar way as grilled cobs. We put individually wrapped in foil on a wire rack for about 10 minutes.
If we decide to grill the flask directly on the grill, let’s first boil it for a few minutes and then grill it on the grill. In this way, it is worth roasting the corn on a medium warm grate, turning every now and then so that it does not burn too much.
Grilled leaf corn, served with butter, parsley, sea salt and freshly ground black pepper.
- 2 corn on the cob
- sea salt and freshly ground black pepper
- 2 tablespoons of butter
- 2 tbsp chopped parsley
Remove the outer corn leaves, leaving a few leaves closest to the surrounding cob. Tear off all fibers. Wash the corn, move the leaves away for a moment and sprinkle the flasks with salt and pepper. Cover the cobs with leaves again and place on a wire rack on a medium hot electric grill (if you are using a stronger charcoal grill, you can soak the corn in cold water for 20 minutes).
Grill until the grains of corn are nicely browned and slightly browned on each side, for 15-20 minutes depending on the type of grill. Approximately halfway through grilling, unroll the leaves, exposing the beans and allowing them to brown.
In the meantime, prepare parsley butter. Mix soft butter with parsley, season with salt and pepper. Remove the corn from the grill, tear off the leaves and place on a platter. Spread with parsley butter, or serve in a separate bowl.