A delight for food lovers, grilled corn on the cob is fairly easy to make and it tastes great. Different cultures follow different methods when it comes to serving the corn on the cob. It is a staple diet in African countries. It comes in various forms and grilled corn on the cob is one of the most delicious recipes all over the world.
Corn on the cob is a great dish and is relatively easy to prepare.
Time taken: 15-30min
Essentially, cooking the corn for fifteen to thirty minutes will do, but it all depends on the maturity of the corn chosen. In case fresh corn is being used, the cooking time will essentially reduce and substantially increase, in case old corn is used.
Complexity level: Easy
Corn, butter, a tablespoon of garlic salt (varies as per individual taste), pepper (as required) and hot pepper sauce.
Ear cooking-husk method
The large chunks of husk needs to be removed. Turn back the inner layer of husk as the outer chunk is removed. This makes removing the silk easier. Soak the ears in cold water for an hour. Soaking makes the ears softer and you can reduce the soaking time, in case the corn is fresh.
Place the corn to dry. When the corn dries completely, you can place it on the grill. Always maintain a distance of four to five inches between the corn and the grill while cooking, else over heating can spoil the dish. The corn is ready to be served after cooking for over 15 to 30 minutes. Make sure that corn is tender, as you remove it from the grill.
Ear cooking-foil method
Husk and silk have to be removed for cooking ears in foil. The individual ears are to be placed over foil. The foil has to be double thick, if you are using this method of preparing grilled corn on the cob. Spread one teaspoon of butter uniformly on each ear.
The ears are to be covered with a foil, in case you wish to try this method for preparing the grilled corn on cob. Maintain a distance of four to five inches from the hot coal as you put the corn on the grill. Excess heating or putting the cob closer spoils the dish as the corn is over heated. Turn the corn frequently as this avoids over burning. Cook the corn for ten to fifteen minutes until it gets tender. Spread butter on the corn and furnish it with garlic and pepper salt. The amount of butter and pepper salt needs to be kept moderate as excess buttering might take away the freshness of the corn.
Tips for making cooking easier
Have fresh corn for better experience as the taste will be raw and fresh. This has a reason, as the corn starts converting its natural sugar into starch and it takes only three days to convert natural sugar to tasteless starch. Fresh corn is the best, in case you wish to draw some serious applause from those who feast on the preparation.
The list of ingredients is indicative and one can always experiment as per their taste and choice.