I know, my normal usage would be for this to be a Vegage du Jour, but this corn was good enough for its own coinage.
Corn on the cob on the grill.
Sure, it's trendy, it's hip, it's all those things I normally avoid.
Still, it's also delicious, so I had to ignore my normal behaviour and do it anyway.
When I have grilled corn in the past, I have simply soaked the corn (still in the husk) and grilled it until it was done - basically steaming it until it almost smokes from the char on the husk.
I may have noted here in the past that when I boil corn on the cob, I like to add sugar and chipotle powder to the water to give the corn a bit of extra flavour.
The corn we had was partly shucked, so I knew I couldn't do it quite the way I always do, but it wasn't going to be all that different.
It being Father's Day, my flavour consultant, Christian, was in the house.
Something had been said about something or other that made me think of coconut. I have no real recollection of what that might have been, but hold that in mind for a moment.
I decided to soak the partially shucked corn in my normal water with sugar and chipotle before dropping it on the grill. Then inspiration struck.
Do you remember the coconut? Well I did, and I asked Christian to check the combined scent of the flavours, and he concurred: this could be great.
After about a 10 minute (15?) soak, the corn went on the grill (covered, wet husk side down) with some rotation and such - including a final flip to corn side down - until it was steamy hot and delicious.
Oh, did I mention it was delicious? It was.
This is definitely to be repeated, and is highly recommended,
Enjoy!
Corn on the cob on the grill.
Sure, it's trendy, it's hip, it's all those things I normally avoid.
Still, it's also delicious, so I had to ignore my normal behaviour and do it anyway.
When I have grilled corn in the past, I have simply soaked the corn (still in the husk) and grilled it until it was done - basically steaming it until it almost smokes from the char on the husk.
I may have noted here in the past that when I boil corn on the cob, I like to add sugar and chipotle powder to the water to give the corn a bit of extra flavour.
The corn we had was partly shucked, so I knew I couldn't do it quite the way I always do, but it wasn't going to be all that different.
It being Father's Day, my flavour consultant, Christian, was in the house.
Something had been said about something or other that made me think of coconut. I have no real recollection of what that might have been, but hold that in mind for a moment.
I decided to soak the partially shucked corn in my normal water with sugar and chipotle before dropping it on the grill. Then inspiration struck.
Do you remember the coconut? Well I did, and I asked Christian to check the combined scent of the flavours, and he concurred: this could be great.
After about a 10 minute (15?) soak, the corn went on the grill (covered, wet husk side down) with some rotation and such - including a final flip to corn side down - until it was steamy hot and delicious.
Oh, did I mention it was delicious? It was.
This is definitely to be repeated, and is highly recommended,
Enjoy!
