Kim DeStratisCorn on the Grill
July 24th 2008 14:36
My husband I recently moved into a bigger house after growing out of the one we purchased right after we got married. We were surprised that it happened so fast, just a little over three years in a house seemed like a short amount of time, but when we considered the fact that we had no garage and no basement, it really wasn’t that shocking after all. Among countless benefits of the new house which has both a garage and a basement, is a little concrete patio just outside the sliding doors in the back of the house where we can put a grill! I’ve wanted one since we got married, but we just didn’t have anywhere to put one that wasn’t a fire hazard, or in the driveway and I’d rather not be that neighbor… So two weeks ago we had friends over for celebratory shish-kabob dinner on our brand new grill.
Now, like a little kid with a new toy, I’ll put just about anything on the grill, and when I saw a recipe for corn on the grill in Better Homes & Gardens, I just had to try it. However, being the know-it-all I can be sometimes, I figured I had the gist of the recipe and could just do it on my own, I didn’t need to find the magazine and go step by step. In my defense, this usually works out OK for me, not using measuring spoons and going by memory – but that’s when I’ve tried the recipe before. So, here’s the recipe from BHG:
Margarita Grilled Corn
8 ears of fresh corn in husks
4 tsp. finely shredded lime peel
2 tsp. kosher salt or sea salt
1/3 cup butter, melted
1 tsp chili powder
1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot, cover with water. Soak 2 to 4 hours; drain well. Peel husks back and pat corn dry with paper towels.
2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on the corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.
3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. For gas grill, preheat grill, reduce heat to medium. Place corn on grill rack over heat, cover and grill as above.
4. To serve, remove ties from corn & peel back husks. Pass remaining butter, lime salt, and chili powder, and limes for squeezing.
And now, here’s my version:
Kim’s Grilled Corn
Peel husks from three remaining ears of corn as specified in recipe above. (husband was hungry and started dinner without me so 2 ears were already cleaned, wrapped in foil, and on the grill.)
Melt approx 1 Tbsp of butter in small bowl and to it add grated Parmesan cheese, pepper, and garlic salt.
Brush each ear of corn with butter mixture.
Wrap corn with husks again and place on grill.
Set timer for 8 minutes so I don’t forget to turn them.
Rotate corn on grill and set timer for another 8 minutes.
Timer is going off and the wind is whipping crazily as dark storm clouds roll quickly through the sky. Take corn off the grill and cook for the remaining 15 minutes or so in the oven as we watch the rain pelt the grill.
Fortunately, the outcome wasn’t as bad as you might think, although next time I will make sure I have a lime on hand because the lime salt does sound like it’d be really good. The husks had a nice, sweet smell as they roasted black on the grill and didn’t come out with the nice grill marks like in the picture because I didn’t remember (or have time) to soak the corn before hand. But at least the wind wasn’t carrying an unpleasant smell throughout my new neighborhood. They were still tasty and the corn itself wasn’t burnt the way the husks were and overall I don’t think I did too much damage. So, since I didn’t wreck the corn, I’d recommend this as a good recipe to put your own spin on and figure it’d probably be hard to ruin using this “method”.
Happy Grilling!
Now, like a little kid with a new toy, I’ll put just about anything on the grill, and when I saw a recipe for corn on the grill in Better Homes & Gardens, I just had to try it. However, being the know-it-all I can be sometimes, I figured I had the gist of the recipe and could just do it on my own, I didn’t need to find the magazine and go step by step. In my defense, this usually works out OK for me, not using measuring spoons and going by memory – but that’s when I’ve tried the recipe before. So, here’s the recipe from BHG:
Margarita Grilled Corn
8 ears of fresh corn in husks
4 tsp. finely shredded lime peel
2 tsp. kosher salt or sea salt
1/3 cup butter, melted
1 tsp chili powder
1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot, cover with water. Soak 2 to 4 hours; drain well. Peel husks back and pat corn dry with paper towels.
3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. For gas grill, preheat grill, reduce heat to medium. Place corn on grill rack over heat, cover and grill as above.
4. To serve, remove ties from corn & peel back husks. Pass remaining butter, lime salt, and chili powder, and limes for squeezing.
And now, here’s my version:
Kim’s Grilled Corn
Peel husks from three remaining ears of corn as specified in recipe above. (husband was hungry and started dinner without me so 2 ears were already cleaned, wrapped in foil, and on the grill.)
Melt approx 1 Tbsp of butter in small bowl and to it add grated Parmesan cheese, pepper, and garlic salt.
Brush each ear of corn with butter mixture.
Wrap corn with husks again and place on grill.
Set timer for 8 minutes so I don’t forget to turn them.
Rotate corn on grill and set timer for another 8 minutes.
Timer is going off and the wind is whipping crazily as dark storm clouds roll quickly through the sky. Take corn off the grill and cook for the remaining 15 minutes or so in the oven as we watch the rain pelt the grill.
my version
Fortunately, the outcome wasn’t as bad as you might think, although next time I will make sure I have a lime on hand because the lime salt does sound like it’d be really good. The husks had a nice, sweet smell as they roasted black on the grill and didn’t come out with the nice grill marks like in the picture because I didn’t remember (or have time) to soak the corn before hand. But at least the wind wasn’t carrying an unpleasant smell throughout my new neighborhood. They were still tasty and the corn itself wasn’t burnt the way the husks were and overall I don’t think I did too much damage. So, since I didn’t wreck the corn, I’d recommend this as a good recipe to put your own spin on and figure it’d probably be hard to ruin using this “method”.
Happy Grilling!
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