How do I grill corn?
Learn how to grill the corn, and you will always have a perfect side dish to all wonderful grilling meat. There are several different ways to grill corn and each is simple and tasty. In addition, a plate filled with grilled corn on COB always draws attention to the table because it just looks and smells as great as it tastes. If you want to prepare for grilling corn, soak the ears in the water, with the skin intact, about fifteen minutes. Soaking adds moisture to the ears and helps steam cores as soon as you place them on the grill.
While the ears soak, preheat the grill for medium heat 375 degrees F (190 degrees C). If you use coal, light up coal. When the coal is dropped, arrange them in a even layer under the grate. Always grilled corn on a good size grill so you can grill many ears.
After fifteen minutes, remove the soaking corn and shake excess water. Pull the peels to the end of the ears, but do not remove them. If corn ears appear strongThe layers of the peel, pull out the very top pieces, but leave a good layer on the class to protect. Next, remove silk pieces that cover the cores.
What happens next time depends entirely on your taste buds. Some people brush olive oil on the ears before the skin is overwhelmed and tasted the spices for later. Others brush with olive oil and add salt or other spices. Another tasty option is to spread soft butter up and down the ears before sprinkling spices and repacking. Be creative with your spices. Spice salt, curry, nutmeg, pepper, black pepper, chili powder, garlic, chopped onions, basil, coriander and oregano are just sprinkling what you can use, all great when you grill corn.
After butter mint or oiling and sprinkling on the spices, pull the peels back to cover the ears and connect the string or twine to the top. Place the cornCI directly on the grill and leave the corn grill for about fifteen to twenty minutes, often turn. Another option is to wrap the whole class and peel in aluminum foil before placement on the grill. This option will be maintained by the cores, but the end result lacks a seductive smoke taste that comes from grilling on the peel.
When the peels look nice and grilled, it shoves the core. If the sweet fluid emerges, the corn is ready. Remove the peel, butter and spices again and enjoy!