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Summer corn can be enjoyed all year long

By David Kelly
Wednesday, Aug. 27, 2014, 9:01 p.m.
 

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.

 

 
 


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