Thursday, July 4, 2013

Simply Corn- Grillin' Style


   With the 4th and a family birthday in the weekend line, it's time for some weekend grilling. Tasty burgers and spicy-seasoned chicken are prime targets for the weekend grill, but what about the sides? Fresh ear of corn- absolute hit!

    How we do it Farmhouse Cooking Style:
       Take fresh-shucked ears of corn (enough for your family)- some foil, butter, seasoning (I used Cajun spice), and a hot grill. Place one ear of corn on an adequate size piece of foil with a dot of butter and enough seasoning to coat the ear. Wrap it up nice and tight and place it on a hot grill for about thirty minutes- turning once to cook evenly.
         ** If you like a bit of char on the corn, unwrap them after cooking and place them directly on the grill until adequately charred. Serve it nice and hot!


   I am often asked how we preserve the corn we grow- it's simple. Take a fresh ear of corn, still in the husks, and cut the tip and base to make the corn less 'sharp' on the ends. Generally, I use gallon size zip bags- five ears to one bag. Now days I use a food sealer to air-lock the corn before freezing. No blanching, shucking or par-boiling - just in the husk, as is. We have kept corn for up to a year in the deep freeze with great success.
   Another question I get- boil before grilling? No, I don't- when using the foil method. If you want to skip the foil wrapping, then go ahead and get a head start on the cooking process before giving your corn the char. Personally, I do not want to heat up the kitchen with boiling water, so, the foil first method works for me.

   Now, off to do a little house upkeep before company arrives!

  

2 comments:

Dr. Momi said...

Well now, I'm going to have to try freezing the corn with the husk on! Ours will be just starting this week.

Simply Scaife Family said...

Give it a try! I find the silks are really easy to remove when you clean them frozen- good luck!