Dear Eric: Could you tell me how to cook corn on the barbecue? I'm curious to try it.
Jan
Dear Jan: Corn on the cob is a treat in summer, especially when purchased from a local farm that harvested it that day.
Many home cooks simply shuck and then boil corn.
Others may opt for steaming or microwaving. I know of three ways of cooking it on the barbecue - you'll find recipes for each on this page.
One involves removing some of the outer leaves of the cob and then carefully pulling back the rest to expose the silk. The silk is removed and the leaves are put back in place, creating a protective shell. The leaves don't have to completely cover the corn, as you won't mind if the cobs get a few flavourful, lightly charred parts. The corn is then soaked in cold water, drained and placed on the grill. The water creates a steaming affect and prevents the leaves from completely igniting before the corn is cooked. Once it's tender, you remove the husk and enjoy the corn with lots of butter.
I learned another method for cooking corn on the barbecue from a street vendor in an Indian neighbourhood in Toronto. He shucked the corn and cooked it directly over the flames, turning it frequently so it didn't scorch, but did take on some nice charring before it was tender. That smoky tasting corn tastes great spread with a flavoured butter, which in today's recipe is accented with curry powder and lime juice.
My last method for cooking corn on the barbecue is to shuck and then seal the cobs in a foil package with butter and a little water or other liquid. The corn then gets cooked on the barbecue using indirect heat, where it sits on the unlit side of the barbecue while the other side is set at medium-high. The corn steams in the foil, creating a hot and moist end product.
For a list of southern Vancouver Island farms selling corn, go online to islandfarmfresh.com, click on products and then on sweet corn. There you'll find a number of operations selling it, including Silver Rill Corn and Slugget Farms offering numerous varieties.
PARTIALLY SHUCKED, SOAKED AND GRILLED CORN ON THE COB
Serve this corn alongside other summer favourites, such as ribs or salmon, potato salad and soft rolls.
Preparation time: 20 minutes
Cooking time: 10 to 15 minutes
Makes: 4 servings
4 cobs corn
* soft butter, salt and freshly ground black pepper to taste
Remove the outer leaves on each corn cob, leaving a thin protective shell. Carefully pull back the remaining leaves from each ear, ensuring they stay attached. Remove and discard silk then place the leaves back into their original position.
(It's OK if some of the corn is unprotected.) Soak corn in cold water for 10 minutes.
Preheat barbecue to medium. Grill corn with the lid closed for 10 to 15 minutes, turning occasionally, or until the kernels are tender. Remove the husk and serve corn with butter, salt and pepper.
CORN FOR TWO BARBECUED IN FOIL
Fresh corn sealed in foil, where, when heated, steam is created, moistly cooking the corn.
If you're serving more than two, simply increase the number of foil packages of corn you make.
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Makes: 2 servings
2 cobs corn, shucked
4 to 6 tsp butter, at room temperature
2 Tbsp water
? salt and freshly ground black pepper to taste
Preheat the barbecue to medium-high (temperature in chamber should be around 450 F).
Tear a 60-centimetre piece of aluminum foil. Place the corn, diagonally, in the centre of the foil. Use a small spoon to spread an equal amount of butter on each cob of corn. Fold the sides of the foil over the corn, pour in the water and then crimp foil at the top to create a sealed package.
Place the corn on one side of the barbecue; turn the heat off underneath it, leave the other side set to medium-high. Close the lid and cook 15 to 20 minutes, or until corn is steaming hot and just tender.
Carefully open the foil package and serve. Season corn with salt and pepper at the table and, if desired, serve with more butter.
GRILLED CORN WITH CURRY BUTTER
Cooking the shucked corn directly over the heat slightly chars and caramelizes the kernels, a tasty thing to do. The curry powder-spiced butter spiked with lime juice nicely balances the sweet favour of the corn.
You could serve the corn on its own as a summer appetizer, or serve it as side dish for fish, pork or chicken.
2 Tbsp butter
1/2 tsp mild curry powder
2 Tbsp freshly squeezed lime juice
4 cobs of corn, shucked
? salt to taste
4 half lime slices (optional)
Preheat your barbecue or indoor grill to medium. Place the butter, curry powder and lime juice in a small skillet and set over medium heat.
Cook just until the butter melts, stir to combine ingredients and then remove from the heat.
Place the corn on the grill. Cook, turning from time to time, until the corn is lightly charred and just tender, about 4 to 5 minutes.
Set the corn in individual serving plates or on a platter. Drizzle with the butter mixture, sprinkle with salt, garnish with lime slices, if using, and then serve.
Eric Akis is the author of the bestselling Everyone Can Cook series of cookbooks. His columns appear in the Life section Wednesday and Sunday.
