Grilled corn is a summer barbecue favorite, but most recipes use the whole corn and the cob. You can actually make grilled corn even if you only have shelled corn, as long as you have the tools to prevent it from falling into the stove. Wood chips can also make the roasted corn tastier, to make up for the lack of corn not actually touching the stove.
Ingredients
Whole Corn
- 6 whole corn
- 6 tablespoons (90 ml) melted butter or olive oil
- Salt, pepper, and butter to add flavor
Pipil Corn
- 1/4 cup (60 ml) olive or canola oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) ground black pepper
- 1/3 cup (80 ml) fresh chives, chopped
- 1/3 cup (80 ml) fresh basil, chopped
- 5 cups (1250 ml) corn kernels
Serving
About 6 servings
Step
Method 1 of 2: Whole Corn
Step 1. Peel off most of the skin, but not all of it
If the corn cobs have a thick layer of skin, peel off the first few layers, leaving a few layers of husk to protect the corn from scorching.
Step 2. Soak the corn, Fill a large pot with cold water and soak the corn in it
Make sure that the corn is completely submerged in the water. If the corn floats, flip it over to make sure all sides are exposed to the water. The water will provide extra moisture to the corn, which will prevent it from drying out when roasted. You should let the corn soak in the water for at least 15 minutes, or up to 3 hours.
Step 3. Heat the stove while the corn is submerged
The kiln should reach moderate heat, allowing it to reach about 177 degrees Celsius.
Step 4. Peel off some of the corn husks
After soaking, remove the corn from the water, and remove any excess water that has stuck to it. Peel the skin so that the top of the corn is exposed, but don't peel it all off.
Step 5. Remove the corn silk
After opening the corn, remove the corn silk by grasping it and pulling it hard.
Step 6. Spread butter over the corn
You can use melted butter or olive oil. Applying about 1 tablespoon (15 ml) to one corncob should suffice.
Step 7. Place the corn on the preheated stove
Place the corn so that it is exposed to direct heat. Leave the corn on the stove for 30 to 60 seconds on each side so that it turns brown, but not charred. Rotate the corn if necessary to prevent it from scorching.
Step 8. Move to a part that is not exposed to direct heat
You can place it on the edge of the stove, or on the top shelf. Cover the stove and let the corn cook for another 15 minutes.
Step 9. Remove the corn when the husk turns dark
The corn kernels will also move slightly away from the tip of the cob. If the corn starts to bend in your hands, or if the kernels feel soft and tender, then you've cooked them too long. Use tongs and oven mitts to prevent burning your skin.
Step 10. Peel the corn husks completely
Hold the exposed part of the corn with one hand, using an oven mitt or a clean cloth so you don't hurt yourself. Peel the corn husks and remove any remaining corn kernels. Rinse the corn under warm running water to get rid of any ash that gets in between.
Step 11. Serve hot
Allow the corn to cool slightly so you don't hurt yourself while eating it. Season with salt, pepper, and some more butter for added flavour.
Method 2 of 2: Corn Pipil
Step 1. Prepare the corn by making a marinade
-
Combine olive oil, balsamic vinegar, salt, pepper, chives, and basil in a 23 x 33 cm baking dish. Stir with a spoon until smooth.
Grill Corn Step 12Bullet1 -
Let the corn soak in the seasoning. Place the corn in the pan and stir with a fork or spatula, until evenly coated. Cover the baking sheet with plastic wrap and place in the refrigerator for about 3 hours.
Grill Corn Step 12Bullet2
Step 2. Heat the furnace
You can use a gas or charcoal stove, but a charcoal stove works best with pieces of wood.
-
Soak the pieces of wood if desired. The right wood cuts can amplify the taste of the corn when it burns. Soak the wood chips in clean water for an hour or two before burning the corn.
- To give corn a sweet taste, try using apple tree wood, alder wood, cherry wood, or maple wood. Maple wood has a mild sweet taste, while apple wood has a moderate sweetness, and also provides a fruity aroma.
- For a strong smoky flavor, try hickory wood or pecan wood. The taste of hickory wood is much stronger.
- Dry the pieces of wood before burning the corn. You don't need to dry it completely, but if it's still dripping water, the wood will retard burning. Place the pieces of wood in a colander to drain them or pat off excess water with a dry dishtowel.
- Spread the still damp pieces of wood over the stove. Use only a few pieces of wood, unless you already know the taste of the wood. Let the piece of wood smoke.
Step 3. Open the shelled corn bath
Stir to redistribute the layer.
Step 4. Transfer the corn to a heatproof kiln
You can still place the corn in the pan you used before, but the smoky burnt flavor will only seep into the shelled corn if you transfer it to a tight-fitting basket, or a baking sheet with small gaps.
Step 5. Alternatively, you can also transfer the corn to an aluminum foil bag
Divide the shelled corn into the six aluminum foil bags evenly, placing it in the center of each aluminum sheet.
Step 6. Bring the sides together, and fold to close
Make sure there are no loose or open areas in the crease.
Step 7. Make a hole in the bag with the tip of a fork
This will create a gap that the corn cannot pass through, but which the wood-burning smoke can pass through.
Step 8. Place the baking sheet or aluminum bag on the baking rack
Close the furnace. Closing the stove will not only make the corn cook faster, but it will also trap the wood smoke inside, making the roasted corn taste stronger.
Step 9. Let the corn cook for 3 minutes
After that, open the stove and stir in the corn. If the corn is wrapped in an aluminum bag, use oven mitts to pick it up and give it a quick, gentle shake. Close the stove again and continue cooking.
Step 10. Cook the corn for another 3 minutes
At this point, the corn will start to sizzle. Open the kiln and remove the corn.
Step 11. Serve hot
Allow the corn to cool slightly, but for the strongest flavor, serve it while it's still hot enough to warm up.
