When you grow up in Alaska you become accustomed to lackluster produce: flavorless cantaloupe, dry lemons, grey tomatoes and often unsweet corn.
At the beginning of our long weekend we had dinner up at my parents’ place and my dad served the best grilled corn I’d ever had. He’s always got a few culinary tricks up his sleeve and this recipe is no exception.
Sweet, caramelized, and just the perfect amount of char – this recipe is just what you need for your Memorial Day barbecue.
Memorial Day Recipe: How to Grill Corn on the Cob Without the Husks
Have you ever tried grilling husk-on corn on the cob? Tastes great, but what a mess you make of your grill what with all the pieces of black, burnt husk which get over everything, including the burgers or franks you’re going to grill next.
Here is how to grill corn on the cob without the husk, and get even better-tasking corn, with no mess. Pre-boil the corn, the “old way,” but add a god bit of sugar and a little salt to the water. Throw in some sweet syrup of choice as an option.
This cooks the corn, which absorbs enough of the sugar to add some sweetness, allows the corn to brown more readily on the grill. Boiling also adds moisture to the kernels so that they won’t dry out when the ears are grilled.
Pre-brush the warm, boiled corn with butter (or, even better, with garlic butter) and grill the painted ears to the desired brownness — a little or a lot — but don’t char them.
INGREDIENTS:
- Husked corn on the cob.
- Water
- Salt
- Sugar (white or brown)
- Maple syrup (optional)
PREPARATION:
- Put the corn in a pot just big enough to hold all the ears.
- Cover the ears with water, then remove them and set aside. This step allows you to use the least water possible, so you need to add less sugar to get the same concentration of sweetness.
- Add sugar, stir in, and taste until it’s sweet enough for you.
- Bring the water to a boil, dump in the corn, and when the water returns to boiling, simmer for 10-12 minutes over medium heat.
- When the ears are done, drain and place on a platter. Let them cool down a bit.
- While the ears are still warm, brush with a generous amount of butter. If you like, melt the butter first and squeeze a few cloves of garlic into it.
- Grill the ears over high heat, turning frequently until they have the desired degree of brownness.
- Set aside, cover with foil to keep them warm, and do your steaks/burgers/franks.
Alaska Knit Nat 