For the past few days, Greg and I have been enjoying the most delicious grilled corn we've ever had, thanks to having access to freshly-picked sweet corn (picked in the morning and grilled that same evening) and to Greg having perfected his method for grilling corn on a charcoal grill.
In the past, we've tried several different methods for grilling corn, with varying results. These methods have included simply shucking & grilling the corn, partially shucking & pulling back the remaining husk to butter the ear then re-covering with the remaining husk to grill the corn in its husk, soaking the unshucked corn for 30 minutes or more and then grilling it in its husk, and shucking the corn to butter it and wrap it in foil for grilling in the foil. While the foil method always produced juicy corn, it lacked that char-grilled flavor that we got from the other grilling methods--but the other methods sometimes dried out the corn or resulted in burnt parts if we weren't really vigilant.
Lately, however, Greg has achieved true grilled-corn perfection: Tender and juicy corn with just the right amount of char-grilling and no burnt spots, for rich flavor that needs no seasoning at all (not even salt, unless you're a salt addict). Here's how to grill corn, perfectly and surprisingly quickly:
Shuck the corn and remove all silk. Spray each ear of corn with butter-flavored cooking spray (I think brushing with melted butter would work just as well) and wrap in aluminum foil, leaving the ends open so you can easily unwrap using grill tongs. Grill the corn over direct coals (cook on high heat) for 2 to 3 minutes. Turn the corn over using grill tongs, and grill for another 2 or 3 minutes. About 1 minute before serving, use the grill tongs to remove foil from corn, then grill the unwrapped corn over hot coals to slightly brown each side. Serve and enjoy--and season if you must, but do try a bite first and then decide if you really do need to add any seasoning.
Zestfully yours,
Gloria
Carolina Sauce Company
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