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Grilled Corn on the Cob
By Charlie Burke
Click here for printer-friendly version of this recipe
When we are grilling over charcoal, I often grill our fresh corn rather than
steaming it. On a hot day, it doesn’t make sense to heat a pot on the stove
when we have a fire outside, and truly sweet fresh corn barely needs cooking,
making it ideal for a quick roast over the hot coals.
I’ve seen complicated recipes for corn on the grill, advising soaking the un-
husked corn in water, cooking them over the fire, and then removing the hot
husks before serving. This and other recipes using foil to wrap the cobs result
in good flavor but miss the opportunity to add the flavor of smoke and
caramelization. One of the advantages of grilling is it’s simplicity, and this
method is easy and provides the opportunity to add interesting flavors to the
corn.
We remove the tough outer husks, leaving a couple of the innermost thin
layers. These are then rolled back, the silk is removed and the corn is then
lightly brushed with olive oil or soft butter. Salt and ground pepper can be
added then or left to your guests’ tastes. The cob is then re-wrapped in the
husks, covering most of the corn kernels, and placed over the grill. The corn
cooks in minutes over a hot fire, picking up the smoke from the hardwood
charcoal, and the exposed kernels will caramelize, adding flavor and color.
Because fresh sweet corn needs little added flavor, most of what we grill has
only salt and pepper, but we have found that adding harmonious flavors can
bring it to the next level. I especially like brushing the cobs with a
butter/olive oil mixture with finely chopped garlic and fresh herbs, usually
thyme, marjoram or basil. We use these sparingly, so that the dominant taste
is of the corn, but the mild herb-garlic flavor nicely complements the smoky
caramelized flavor. The charred flecks remaining from the husks also add to
the mix.
For 1 dozen ears:
½ cup softened butter or olive oil or a mixture of the two
Kosher or sea salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped, optional
2 tablespoons fresh thyme, marjoram or basil, optional
Prepare a medium-hot charcoal fire (preferably using hardwood charcoal) or
preheat a gas grill on high for 20 minutes with the cover closed.
Remove the outer husks from corn, leaving the innermost two layers. Peel
back these remaining layers and remove the silks. Mix the garlic and herbs
into the butter or oil, if using, and lightly brush it over the cobs. Wrap the
husks over the corn, and place the cobs directly over the fire, turning them
frequently as the exposed areas color. The corn is usually done when all sides
are colored, approximately 5 minutes. Peel off the husks and serve with
additional salt and pepper and butter or oil.
Usually, I add the herbs and garlic to the oil after brushing half the cobs, so
guests can sample them plain and flavored. This mixture is my preference,
but experiment with your own favorites, perhaps adding red pepper flakes or
chopped fresh chili peppers and cilantro for a Southwestern twist.
Take advantage of fresh sweet corn when it’s at its peak, and grilling
intensifies its fresh flavor. So when you have the fires going, give it a try, and
then experiment with your own favorite additions.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer'sMarket Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.
Along with his wife, Joanne, Charlie grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.
By Charlie Burke
Click here for printer-friendly version of this recipe
When we are grilling over charcoal, I often grill our fresh corn rather than
steaming it. On a hot day, it doesn’t make sense to heat a pot on the stove
when we have a fire outside, and truly sweet fresh corn barely needs cooking,
making it ideal for a quick roast over the hot coals.
I’ve seen complicated recipes for corn on the grill, advising soaking the un-
husked corn in water, cooking them over the fire, and then removing the hot
husks before serving. This and other recipes using foil to wrap the cobs result
in good flavor but miss the opportunity to add the flavor of smoke and
caramelization. One of the advantages of grilling is it’s simplicity, and this
method is easy and provides the opportunity to add interesting flavors to the
corn.
We remove the tough outer husks, leaving a couple of the innermost thin
layers. These are then rolled back, the silk is removed and the corn is then
lightly brushed with olive oil or soft butter. Salt and ground pepper can be
added then or left to your guests’ tastes. The cob is then re-wrapped in the
husks, covering most of the corn kernels, and placed over the grill. The corn
cooks in minutes over a hot fire, picking up the smoke from the hardwood
charcoal, and the exposed kernels will caramelize, adding flavor and color.
Because fresh sweet corn needs little added flavor, most of what we grill has
only salt and pepper, but we have found that adding harmonious flavors can
bring it to the next level. I especially like brushing the cobs with a
butter/olive oil mixture with finely chopped garlic and fresh herbs, usually
thyme, marjoram or basil. We use these sparingly, so that the dominant taste
is of the corn, but the mild herb-garlic flavor nicely complements the smoky
caramelized flavor. The charred flecks remaining from the husks also add to
the mix.
For 1 dozen ears:
½ cup softened butter or olive oil or a mixture of the two
Kosher or sea salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped, optional
2 tablespoons fresh thyme, marjoram or basil, optional
Prepare a medium-hot charcoal fire (preferably using hardwood charcoal) or
preheat a gas grill on high for 20 minutes with the cover closed.
Remove the outer husks from corn, leaving the innermost two layers. Peel
back these remaining layers and remove the silks. Mix the garlic and herbs
into the butter or oil, if using, and lightly brush it over the cobs. Wrap the
husks over the corn, and place the cobs directly over the fire, turning them
frequently as the exposed areas color. The corn is usually done when all sides
are colored, approximately 5 minutes. Peel off the husks and serve with
additional salt and pepper and butter or oil.
Usually, I add the herbs and garlic to the oil after brushing half the cobs, so
guests can sample them plain and flavored. This mixture is my preference,
but experiment with your own favorites, perhaps adding red pepper flakes or
chopped fresh chili peppers and cilantro for a Southwestern twist.
Take advantage of fresh sweet corn when it’s at its peak, and grilling
intensifies its fresh flavor. So when you have the fires going, give it a try, and
then experiment with your own favorite additions.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer'sMarket Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.
Along with his wife, Joanne, Charlie grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.
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