I picked up some of the last of the local corn from the South Anchorage Farmers Market yesterday for a barbeque but didn’t take the time to research best grilling practices before heading out. Party consensus was to half-shuck the ears, remove the silk then re-cover the ears before cooking.
The final result was OK but does anyone know a better way?
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September 20, 2009 at 4:09 pm
k
i have tried the same method, with a good soak in water before grilling to keep the char factor down. can be spiced up a bit if you put butter mixed with diced jalepeno on them, then re-cover and grill.
September 21, 2009 at 8:29 am
audrey
Our grilling bible recommends the same as K — tying the husks after removing as much silk as possible and soaking the corn in ice water for 30 minutes before grilling ’til tender. Hope you get another shot at it.