Grilled Corn Four Ways
There is more than one way to roast corn sticks, and they are all great. It depends on the taste and texture you are after. Naked roasted, the kernel blackens, although slightly dry than foil or shell --On the treatment, it provides an undeniable taste of open fire. Husk-On the roast corn-made in the afterlife of the charcoal grill ---There is a hint of pastoral atmosphere, rustic and green grass, and the taste of corn deepens. Smoked corn gives off a pleasant woody scent that adds dimension to its natural flavor. Simmered corn with tin foil, reducing the taste of the grill but making the grain plump and juicy. Oak and apple trees work especially well because of the mild, but other hardwoods such as pecans and cherries are also good. In addition to the flavor of caramel and smoking, there is no need for extra seasoning or condiments here, so one can add condiments to the table. However, before putting bare or smoked corn on the fire, you can apply the corn with softened butter or brush the corn with extra butterFreshly squeezed olive oil, sprinkle with salt and cook at the same time at the time and temperature detailed below. For more ideas on the barbecue and outdoor cooking, see reliable tips for 8 hosted cooking. Do it well in advance: for each of these four barbecue methods, you will need to soak your ears in the water for 15 to 30 minutes first. Corn baking tray: discard the grain shell and silk; Soak your ears for 15 to 30 minutes. At the same time, prepare a direct heating grill. Preheat to medium temperature if the gas grill is used high (450 degrees ).
If a charcoal grill is used, ignite the charcoal or block of wood; When the coal balls are ready, assign them to the cooking area for direct heating.For a medium-Heat, you should be able to hold your hand about 6 inches above the coal for about 4 or 5 seconds.Prepare a spray water bottle to tame any flame.Gently apply the oil to the grill and place it on the grill.Put the ears of corn on the grate.Cook found out, give them a quarter turn around every 2 minutes for a total of about 8 minutes.Remove the kernel as soon as it starts to black.Grilled corn crust-On: pull back the shell of each ear, discard the silk, and be careful to keep the shell basically intact.Pull the case back to the ear and fix each case to the top with a piece of aluminum foil.Soak in water for 15 to 30 minutes.At the same time, prepare a charcoal grill directly heated.(This method is not suitable for gas grills.) Ignite charcoal or blocks of wood; When the coal ball is ready, distribute it evenly.For a medium-Heat, you should be able to hold your hand about 6 inches above the coal for about 4 or 5 seconds.Prepare a spray water bottle to tame any flame.Place the husk-Corn is directly covered on the fire.Use long-Give them a quarter of pliers.Turn around every 2 minutes for a total of about 8 minutes.
Throw away the shell once they're cool enough.Corn pumping: prepare 1/2 cups of hardwood chips; There is no need to soak them.Discard the shell and silk; Soak your ears for 15 to 30 minutes.(You can also leave the shell on it, which will give you a slightly less smoky flavor, but definitely a richer flavor.Pull back the shell, discard the silk and be careful to keep the shell basically intact.Before soaking the ears, pull the shell back onto the corn and fix it to the top with a piece of foil.) At the same time, prepare the grill for direct and indirect heating.If you use a gas grill, turn the heat to high.Place the chip in a smoking box, or in a foil bag poked with several fork holes to release the smoke; Place it between the grate and the coal ball, close to the flame.Reduce the heat to medium when you see the smoke high (450 degrees ).Close the burner on one side.If a charcoal grill is used, ignite a charcoal or coal ball; When the coal ball is ready, distribute it on one side of the grill.For a medium-Heat, you should be able to hold your hand 6 inch above the coal for 4 or 5 seconds.Sprinkle (unsoaked) pieces of wood on coal.Prepare a spray water bottle to tame any flame.Close the lid and reduce the flame on the wood sheet.After about 3 minutes, place the corn on the hot side of the grill.The chef found out for 4 minutes and gave the ear a quarter turn often to get a slight browning.Use long-Transfer the corn to an indirect place.The heated surface of the grill.Close the cover and the top vent;2 minutes for corn.To grill foil-Corn wrapped: remove the shell and silk; Soak your ears for 15 to 30 minutes.At the same time, prepare a direct heating grill.Preheat to medium temperature if the gas grill is used high (450 degrees ).If a charcoal grill is used, ignite the charcoal or block of wood; When the coal balls are ready, assign them to the cooking area for direct heating.For a medium-Heat, you should be able to hold your hand about 6 inches above the coal for about 4 or 5 seconds.Prepare a spray water bottle to tame any flame.Gently apply the oil to the grill and place it on the grill.Cover each ear with tin paper.Put it on the grill.Cook your ears for 8 to 10 minutes and turn often.You can pull the foil a little back to discern the practice of corn; The kernel will be full and looks almost steamed or cooked.(The practice of corn is tolerant;If you are not sure that the corn is finished, it can be baked on the grill for 15 minutes.) Discard the foil once cobs have cooled enough to handle it.
