Secrets of the grill: Corn - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Secrets of the grill: Corn

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

  • How to rehydrate dried coconut

    How to rehydrate dried coconut

    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
  • Fridge raid

    Fridge raid

    Raiding the fridge for leftovers is a late night tradition.
    Raiding the fridge for leftovers is a late night tradition.
  • Juicy Fruit: Mexico's prickly pear cactus fruits

    Juicy Fruit: Mexico's prickly pear cactus fruits

    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.


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

310 Broadway
Cape Girardeau, MO 63701

FCC Public File
publicfile@kfvs12.com
573-335-1212
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KFVS12. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.