Perfect Grilled Vegetables by Matt Kelly

Author:Matt Kelly
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1996-03-25T16:00:00+00:00

Corn

Sweet corn is a perennial summer favorite, and the traditional way of cooking it has been in a big enamel pot, with the water boiling before the children were dispatched to the field to pick the corn. This system was followed to make sure the corn stayed as sweet as possible, since it started losing sweetness as soon as it was picked. Most of the open-pollinated varieties of sweet corn have about five to ten percent sugar in the kernels, and this starts turning to starch once the ear is pulled from the stalk. Sugar-enhanced hybrids have been genetically altered to contain about 15 percent sugar, and there are even newer supersweet varieties with about 25 percent sugar, which means that they hold their sweet flavor longer (in some cases two weeks or more) and can be shipped longer distances. While these are a boon to commercial growers, many local farmers’ markets will feature some of the old open-pollinated varieties, such as Golden Bantam and Nothstine Dent, increasingly being called “heirloom varieties” because they have been around for generations.

Cooking corn on the grill can add a subtle, smoky flavor to the ear and a nice touch to your cookout. Corn does not cook as fast as it would in that enamel pot full of boiling water, but it is worth the wait.

There are several different methods of grilling corn, including wrapping it in aluminum foil, leaving it in the husk, or just cooking it over the coals. Keeping the ear wrapped protects it from the flames, but with a kettle cooker, if the top is on, the fire will not flare as much.

These recipes are designed for corn to be eaten on the cob, but after it is cooked, grilled corn can be used in a variety of recipes, including corn chowder and corn fritters.

If you are going to cook the corn in the husk, there are two methods you can pursue.

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