Grilled Corn: Three Ways to Master the Perfect Summer Side

 Perfectly grilled corn is our idea for the summer gold. 

 Midsummer launches one of our most popular grilled foods: corn. This summer vegetable is at its peak  in the warmer months, and its inherent sweetness pairs well with char and grilled smoke. But do you peel the cobs? Roast in the shells?There are multiple ways to grill corn on the cob—here are three ways. 

 Grilling Directly on the Wire Rack 

 If lightly charred corn is your goal, this method is  for you. Preheat the grill over medium-high heat. Shake out the corn kernels and clean up the thread as best you can (don't worry about snagging any pieces, the loose thread will burn). If you want to use the torso as a handle, tear it apart and leave most of the torso hanging from the stock.Brush the corn cobs with butter or olive oil, add salt and place the corn cobs directly on the fire (chef Traci des Jardins offers a nice trick in her recipe for Grilled Corn with Cotija and Quicos to place the pods on the edge of the corn laying grills so they don't burn). Cook for 8 to 10 minutes, turning the balloons occasionally. Look out for  the corn; You want to  color  the beans without  completely charring them. 

 As the corn cooks, the sugar caramelizes, intensifying the flavor of the corn. For even more flavor, you can choose a buttery or complex sauce.Chef Kris Yenbamroong of Night + Market and Night + Market Song of Los Angeles injects a touch of sweet coconut flavor into his grilled coconut-frosted candy corn by quickly and easily topping it  with a post-cooking sauce made with coconut milk, coconut sugar, salt, and turmeric. He calls it "great fun, little effort"; how to cook corn

Store wrapped in  husks 

 If tender corn is your thing, roast corn in the husks. This method requires little to no pre-grilling work, but it does take a little longer to cook the corn. You can simply place the whole corn on the cob, in its shell, on the grill over medium-high heat and cook  for 15 to 20 minutes, turning  occasionally. The husks do char  (and  get a little dirty, frankly), but the corn itself doesn't darken or char at all; it essentially evaporates in the bag. Take them off the grill, shell the clams and enjoy.

 To reduce the risk of  fire on the grill, soak the corn in water for 20 minutes before grilling. You can also peel  the husks and remove the silk before wrapping the corn  in the husks and grilling. However, this step is optional. It's easy to rip off the silk along with the rest of the packaging when you're ready to eat. 

 Foil Wrap  

 If you have previously purchased husked corn  or want to cook corn  in the shell without leaving burnt husks, you can wrap the corn on the cob in foil to achieve similar results. Richard Sax, Founding Director of Food & Wine's test kitchen suggested this cooking method and found that it also works well for roasting corn in the oven. 

 Use butter and sauces to give the  grilled corn the best flavor. 

 If you are grilling corn  in bowls or bags, you can brush the corn with butter or mixed butter before rolling.In his recipe for Grilled Corn on the Cob with Roasted Garlic and Fine Herbs, chef Michel Nischan suggests peeling  the pods, removing the silk, then spreading herb butter on the  cob and then folding the pods over the corn (use ribbon to do this). or a string). to secure the tops). Wrap the corn in foil for an extra layer of flame retardancy. 

 As soon as the corn is cooked, eat it immediately, pour in some butter and sprinkle with salt or mix with sauces. Chef Tim Byres makes it easy, adding a sweet and tangy bite to his honey butter grilled corn with a blend of honey, butter and cayenne pepper. Chef Sheldon Simeon offers a Hawaiian twist on Mexican elots with the light, flavorful sauce he created for his Calamansi Mayo Grilled Corn on the Cob.

You can also shred the corn on the cob and add it to a flavorful salad, like this Indian-inspired Grilled Corn Salad with Nut Coconut  Chaat, where the grilled corn is tossed with coconut, curry leaves, and peanuts for a savory flavor. . , nutty, crunchy, juicy, sweet, spicy and crunchy. Or combine grilled sweetcorn with a rich jalapeno herb vinaigrette in this Grilled Okra, Corn and Tomato Salad. This summer toast features charred corn  mixed with  grilled kale and  zucchini for a hearty salad perfect for a summer lunch, and topped with barley and goat cheese for an elegant pasta salad. And if you want to whip up a stunning appetizer for a summer dinner, use mussels as a wrap and grill goat's cheese with corn, like Andrea Slonecker does with this honey and corn glazed goat's cheese. It's a creative way to take grilled corn to a new level.