I subscribe to Scottish philosopher David Hume’s opinions regarding the nature of human behavior. Reason doesn’t drive decisions I’ve made, I am instead guided by desires.
I’m not concerned with the embarrassment of a kernel filled smile. It’s an after-thought, a small second helping. Reasonably considered to be a served side downside. There’s only a few more weeks of grilling weather here in Northeast United States and I’m craving the sultry smoke aftertaste of corn well grilled. I could even say I desire it.
Break out your grill skills a few more times before winter. I’ll even share a foolproof way to keep your corn succulent, and smoky. Plump and juicy. Perfectly cooked. Now doesn’t that sound like a meal to be desired?
- Ears of corn, one per person
- seriously, that’s all you’ll need
Here’s what you do:
1. Peel the husks away from the ear and down to the base (see figure 1). Be careful to not detach them! Remove silk. I’m pretty lazy with this step, so more than a few stray silk strands are bound to remain (luckily they are easily removed before consuming). I have a friend that will sit there for 45 minutes and pluck the silk individually with a pair of tweezers. Don’t be that friend. No one has time for that shit.
2. Return the husk back into place (figure 2).
3. Fill a large pot with cold water and about 1 teaspoon of salt. Submerge corn and let soak for 10 minutes.
4. While corn is soaking warm up the grill to a medium heat.
5. Place corn on grill. Grill for 25 minutes, turning ears every 5 minutes. Pierce the corn with a small knife. The corn is done whenthe kernels feel tender.
6. Remove husks. Serve. Enjoy with salt and butter.