Grilled corn deserves better – here's how to do this

Grilled corn is virtually synonymous with sunny, bright days. The impact of buttery, salty bunches is a sure sign that the summer has really arrived. And although there are more The ways of cooking corn-Coiled, steamed, fried, and even microwave-grilling is my favorite.

People have a strong opinion on how to do this best. Some keep the shell and let the corn steam in their natural wrapping. Others shook their ears and pack it in foil for similar effects. Then there are those who carefully throw it on the wind and throw completely shaken ears straight over a flaming fire. Each method has the advantages and disadvantages:

Husk or corn packed in foil Traps the steam as it cooks and juicy, but lack of smoke and tanning, as well as caramelized aroma, which involves this tan.

Direct grilled corn It delivers char and gives a caramelized taste, but intense fire often quickly dries the seeds and is tightened and hard, or worse, burned straight.

But if you want smoky and bladder corn without sacrificing juicy, there is a better way.

The best of both worlds: my grilling method

This technique is fucked between the extremes. It is simple, checked, and delivers everything from the grilled corn, without the shrunken chewing. The method is the same to cook on gas or charcoal. It works like this:

1. Start with completely shaken corn. No shell. No foil.
2. Set a two -zone grill (one side is hot and the other cooler).
3. Start on the cooler sideBy closing the lid, occasionally turning the corn, approx. 10-15 minutes. This allows the seeds to gradually soften while the sugars begin to concentrate.
4. Finish the high heatLong enough to be the exterior bladder and tanning, approx. 3-5 minutes.

If there is no peel or foil, the corn picks up the deep shit while it remains juicy and fat. This is the best of both worlds – Smoky and sweet, gentle and crunchy.

The best way to serve grilled corn

Wrap hot cats into abundant amounts of butter, shower with almost too much fluffy salt, and take the first bite while dripping and warm. You can add limeTo HarissaTo mayoTo cheeseOr anything else talks to you – but frankly, the simple butter and salt path is what I want for every corn.

A few things are approaching the summer defining bite.