Summer corn can be enjoyed all year long
There are as many methods for grilling and smoking corn as there are different types of spices.
Some recipes tell you to soak the ears before cooking to prevent the husks from burning.
Some require a cover to be in place during the cooking, restricting you from cooking a majority of the menu.
Here is a recipe that will allow you to cook other foods while the corn is cooking.
The cooking time will be determined by the distance from the heat source that the corn is placed.
Grilled Cornon the Cob
(makes six servings)
6 fresh ears of yellow and/or white corn,with husks
6 tablespoons butter or margarine
36 sprigs or leaves of fresh cilantro or basil
100 percent cotton kitchen string
lime or lemon wedges, optional
Carefully peel back the corn husks, but do not remove. Remove and discard the silk.
Gently rinse and inspect corn. Pat dry with a paper towel.
Spread softened butter or margarine evenly over each ear of corn.
Evenly space six herb sprigs or leaves around the cob, gently pressing herbs into the butter. Carefully fold husks back around tops of cobs.
Tie the husk tops with kitchen strings.
Grill the corn on a rack of a covered grill directly over the coals, medium heat, for 25 to 30 minutes, turning and rearranging with long handled tongs, three or four times, until the kernels are tender.
Or, grill the ears of corn on the rack of a covered grill, arranging the coals around the edge of the grill.
Place the corn on the rack above the center of the grill, and cook for 25 to 30 minutes, turning and rearranging three or four times. Cook until the kernels are tender.
To serve, remove the strings from the corn. Peel back the husks.
If you wish, squeeze lime juice over the cilantro spiced ears and lemon with the basil ones.
• • •
Corn is one of America's favorite vegetables and since it's founding, it has been preserved by drying for winter use.
No other method will give you the great taste of fresh corn as a simple freezing.
You will be able to take advantage of today's reasonable prices to prepare for the months ahead.
When you taste some really great summer corn, go back for more and save for the winter.
Freezing whole kernal corn
Use the freshest, tastiest corn available. Husk the corn removing the silk and place the ears in a saucepan.
Sprinkle with one teaspoon of sugar for each 12 ears of corn.
Pour on rapidly boiling water to cover ears completely. Boil for four minutes.
Remove the ears with tongs and place them, one by one, in a large bowl of ice water (or, a sink filled with ice water).
Leave in the ice water for four minutes. Then, take an ear from the water, wipe it with a paper towel and cut the kernels from the cob.
Do this with all the ears, then package the corn in one-quart freezer bags.
They will usually hold the corn from three ears. Label, date and freeze.
As always, enjoy!
David Kelly is a freelance columnist for Trib Total Media. He has been sharing recipes and cooking tips in Culinary Corner for 22 years.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Reversing the field: Pirates continue to raid Yankees for hidden skill
- Cleanup crews hitting Armstrong Rails to Trails in April
- New Police Interceptor hits the road in Kittanning
- Steelers’ Tomlin, Pirates’ Hurdle share similar philosophy
- Recent early retirements in NFL could be trend — or simply a coincidence
- Fire reported at recycling facility in Braddock
- Leader Times roundup: Kittanning softball wins in extra innings
- Daily Courier roundup: Falcons, Scotties win on no-hitters
- Injuries to Penguins’ Ehrhoff, Letang force defense to pick up slack
- NFL coaches weigh in on Polamalu’s legacy
- Business roundup: DEP to hold 1st hearing on Shell permit for cracker plant; more