Secrets of roasting corn on the cob
Corn on the cob and barbecue are two of the summer favorites. Grilled corn on the cob is a great addition to any grilled meal and is easy to make. There are two main ways to roast corn on the cob, the first is shelled and the second with the husk.
One of my favorite ways is to peel the fresh corn on the cob, rinse with water, butter or margarine the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and grill. Turn every 10 minutes and cook for a total of 30 minutes. The water helps to steam the corn and the butter, salt, and pepper give the corn a delicious moist and buttery flavor as it grills.
A different way to roast shelled corn is to hull the corn, rinse, and then boil until done. Then put the corn directly on a hot grill and brush with melted butter. Grill the corn until the tips of the kernels begin to brown. Brush with melted butter again when done and season as desired. This method allows you to begin cooking the corn while you grill the entrée, and then finish the corn on the grill, giving it that distinctive grill flavor.
A slightly different method is to remove the peels but leave them attached. Remove the floss and rinse as before. Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle. Brush the cob with butter and seasonings. Put the cobs on the grill over medium heat, cooking for 10-12 minutes. A piece of aluminum foil placed under the handles of the peel will prevent them from burning. The corn will be a golden brown color when done.
Roasting corn directly on the husks is the other way to roast corn. In this method, peel the corn husks, without removing them, remove the silk, and then rinse the corn. Replace the leaves and secure them with string. Soak the ears in water for 1-2 hours. After soaking, place the corn on the coals or on the grill for about 30 minutes. Rotate each ear as its husk turns white, yellow, and then brown. The damp leaves will vaporize the corn and keep it from burning. You can also butter the cob and add seasonings after soaking it in water and before replacing the shells. This method will give the corn a very strong roasted flavor that is a favorite of many. A variation of this method is to leave the silk on and then remove it after grilling.
Each of these methods works very well and you should try each one to see which one is your favorite. You can also use a variety of seasonings in addition to or in place of salt and pepper. These can be mixed with the butter before brushing the corn, or they can be sprinkled over the corn after buttering it. Seasoning possibilities include minced garlic, basil, coriander, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive flavor.