Friday, August 14, 2009

Tips 'n' Tools - Grilled Corn

We LOVE fresh grilled corn. But we don't like fire hazards. We soak the corn first for a few minutes to a hour. That not only cuts down on your chance of a flaming ear of popcorn but the wet husk will act as an insulator, give it more flavor, helping to steam the corn, and locking in that goodness.

Problem is corn floats. So our tip today is to fill the sink with cold water. Remove the silk (the little strings inside the husk) by gently pulling back the outer layers. Place they layer back in place. Next put it in the sink and place a bowl, dish drainer (shown), small cutting board, or any other flat heavy object on it. Tah-dah

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