Nothing can beat corn on a grill
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I’d like to try roasting corn in the husks like at the fair, but don’t know how to do it. What’s the best way?
Waxahachie, Texas
It’s county fair time and there’s nothing better than roasted corn-on-the-cob at the fair? I love the aroma of the roasting ears almost as much as that rich, smoky flavor. But you don’t have to go to the fair to get delicious roasted corn. It’s easy to make on your grill at home.
First, go to the farmers’ market or supermarket and buy the freshest sweet corn. Be sure it’s in the husk or leaves, then:
Prepare the coals or gas grill for direct medium heat.
Carefully pull back the husk of each ear and remove the silk. Ease the husks back over the ears and tie in place with a thin piece of husk or string.
Set the grilling rack so it’s 4 to 5 inches above the heat. Place the ears on the grill and close the cover. Grill for 20 to 30 minutes or until tender. Turn the ears every five minutes so they roast evenly.
If you’re in a hurry, shave about 10 minutes off the cooking time when grilling corn. You’ll have to husk it first, then wrap each ear in foil. Add 1 tablespoon butter and one ice cube or 2 tablespoons water to each packet.
Want to add some zip to your roasted corn? After you’ve pulled the husks back and removed the silk, brush the ears with olive oil and sprinkle with chili powder, freshly ground black pepper and a touch of salt. Or melt about 2 tablespoons butter, stir in 1 tablespoon taco seasoning mix or lemon pepper and spread the seasoned butter on the corn. Then close the husks back up and roast. Yum!
Of course, the best way to eat the corn is hot from the grill, but you also can cut the corn off the cob for roasted corn relish or salsa. Stir roasted corn kernels into cornmeal muffins or pancakes or sprinkle them on just about any Southwestern or Mexican dish from taco salad to enchiladas.
Roasted-Corn Salsa
Relish this colorful and tasty salsa. It’s great on grilled meats!
3 ears corn
4 medium green onions
2 teaspoons vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 tablespoons finely chopped Anaheim chilies
3 tablespoons lemon juice
1/4 teaspoon salt
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Husk corn and remove silk. Brush corn and onions with oil.
Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes.
Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients. Makes 2 cups salsa.
Substitution – Serrano chilies make good–but hotter–stand-ins for Anaheim chilies.