Now, when I can buy local corn picked that morning. As corn sweetness degrades by the hour after picking, it is best to buy fresh and to eat it soon after.
Just like fruit, fresh sweet corn is best with minimal adornments.
At the party, because the barbecue was hot real estate, I opted to boil the corn. But this weekend, when Rob and I bought a dozen ears of corn, we wanted to try to grill the corn.
For such a simple procedure, even boiling corn, everyone has their preferred method. When is boiled corn ready? When the water turns yellow… Just take it out after 10 minutes… Instead, I went with Rob’s aunt’s advice to take it out after you could pierce it easily with a knife. Nicely done. The corn was so sweet, no butter or salt was needed.
For grilling the corn, there are also numerous ways to tackle the job. If you want to keep your kernels juicy and plump, grill it with the husk intact. If you want it more dry and charred, grill it with the husk removed (check out this video by Mark Bittman).
This time, Rob and I experimented. We soaked our corn, dehusked the corn (or would that be husked the corn?), then removed the silk. You can then grill them, unadorned, with a hint of that smokiness from the barbecue. Or, go slightly more upscale with your favourite flavourings.
Here, we tried a delicious garlic-rosemary grilled version from Ashley at the Edible Perspective. We mixed together some olive oil with minced garlic and fresh rosemary, slathered it on the corn, re-wrapped the husk around the corn and grilled away. Plump, juicy corn with garlic and rosemary infused right into the corn.
What are your favourite flavour combinations with grilled corn?
Grilled Rosemary Garlic Corn
1 corn on the cob, husk intact
1 tsp fresh rosemary, chopped (1 sprig should do)
1 tsp extra-virgin olive oil, or less
1 large clove garlic, pressed or minced
salt and pepper, to taste
1. Preheat your BBQ grill to medium-high.
2. Peel the corn husk down but don’t pull off completely. Carefully remove the strings.
3. Mix rosemary, garlic, oil, salt and pepper together. Rub onto corn and even on some of the husks. Pull the husk back up around the corn.
4. Grill for around 9-12 minutes, rotating 3-4 times, until fragrant and plump.
5. Carefully unwrap corn, careful of any steam. Devour!