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Hi I am Gwen Schoen, Food Director at The Sacramento Bee. Today, we are cooking corn on the come and we are going to do it on the grill which is kind of a fun thing to do when you are having a barbecue on the backyard. And it is really simple.
To cook, what we are going to do is to strip off the husk, take soaks out and then tie the corn up so it will be ready to grill.
We are going to start by pulling the husk back from the corn and what you want to do is leave it attached at the bottom of the corn. So just pull the husk back. Once you got the husk, pull it back, removed the silk from the corn.
We can actually cooked them on the barbeque with the silks in, it will make a lot and easier to eat if the silks had been removed.
So, once you get the silk all pulled off, pull the husk back over the corn. What this is going to do is keep the moisture inside kernels so that has it grills, the corn will stay nice and moist would not dry out.
We are going to take a piece of kitchen string, tie the husk back together at the top. And when we have got all it done, we are going to soak it in water. Now that all the silks have been removed and we have got it all tied back up in a nice little package, we are going to soak in water for about 30 minutes just to rehydrate it and make sure that the cups and husk are all nice and wet so they would not burn quickly on the grill.
So, we soak this water for about 30 minutes and now, what I am going to do is just open up the husk a little bit just to expose the kernels and I am made some flavored butter. I just added a little bit of a tie and seasoning too some soft in the butter. Brushed that on the corner kernels and then I am going to close up the husk and put it on the grill.
Grilling will only take about 8-10 minutes.
So, we cook these for about 10 minutes because with corn are really need to do is heat it up because it taste so good just like this.
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Video and Editing
Scott R. Craig
scraig@sacbee.com
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