Those glorious ears of fresh Sweet Jubilee Corn are coming in, and nothing adds to a summer grilled meal like freshly roasted ears of corn. Here's Mr BBQ's quick tips and savory corn slather to help you get all that corney goodness from your freshly picked ears of corn.
● wash, remove silk under the husk-just peel back the husk to expose the silk. Then, if you prefer, bring the husk up over the ear of corn.
● Some folks soak their corn in ice water-to help the corn stay crunchy.to reduce the starch and keep the husk from burning. Might be a good idea if you’re cooking on a gas grill or open flame charcoal grill.
● I prefer my corn naked-stripped of husk and silk. Easier to season and gauge when it’s done.
● cook over high heat-rotating the ears with long handled tongs-you can pre-season them with spices or brush with melted butter, seasoned melted butter or light olive oil.
● to preserve as much vitamin content-don’t over cook. Cook only until the kernals begin to turn light brown around the edges or just start to get soft. You want some crunch in that corn.
● use corn holders to add more butter and easier to hold too, without burning your digits.
CORN SLATHER! Ingredients:
1 bottle French salad dressing
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
Mix all ingredients together in a non-metal bowl and brush on corn while grilling or roasting.