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Moose on Fire: Grill Corn Alongside the Ribs or Chicken – Sweet!!

July 1st, 2010 · 1 Comment

July is a great time of year, and not just because of fireworks and picnics. It means that fresh corn is flooding farmers’ markets. I love corn. If heaven’s buffet line isn’t stocked with just-picked ears, I’m not sure I want to make the trip.

Corn perfect on the grill

Deb Moose

Grilling corn gives it a smoky flavor that contrasts nicely with its sweetness – since corn seems to be getting sweeter and sweeter, it’s a nice balance. You can easily tuck the ears into a corner of the grate while other food is cooking.

I’ve seen directions that say to pull back the husk without removing it, pull out as much of the silk as possible, replace the husk and cook it that way. I find that just too much trouble.

You can place shucked ears directly on the grill, but you must watch carefully for burning. I like to shuck and clean the ears, then wrap them in heavy-duty aluminum foil. (But don’t do that until just before you want to cook the corn – the husks help keep it from drying out in the refrigerator.)

Dressing up those ears

Using foil also allows for adding flavor enhancements. Now, there’s not a thing wrong with the taste of summer corn alone. But it’s easy to add your favorite flavors or ones that match the rest of your grilling menu.

Below are some suggestions. Use amounts to your taste, but don’t overload the corn – use just enough to enhance the flavor. Add the flavorings, then wrap the ears. It shouldn’t take more than five minutes or so on the grill. Include salt and black pepper to your taste.

Grilled corn basics

  • Shucked corn – 1 cob per person, or cut in half if large
  • Butter or olive oil
  • Salt and pepper to taste
  • Spices, herbs of your choice – see below
  • Foil for wrapping

Husk corn just before using (husking it before will cause it to dry out); clean silks well. Tear off a length of foil for each cob that will encase the corn and provide two “ends” for twisting to seal. Season corn as desired. Wrap corn completely to prevent juices from leaking out. Place corn cobs directly among the coals or if using gas, over the grate and to one side. Cook for 5 to 7 minutes, turning occasionally, over a medium-hot fire.

Flavoring suggestions:

  • Chili powder, cumin, chopped garlic, butter.
  • Chopped fresh basil, chopped garlic, Parmesan cheese, olive oil.
  • Dried oregano, crushed dried thyme, chopped garlic, squeeze of lemon, olive oil.
  • Chopped fresh parsley, fresh oregano, garlic, olive oil, red pepper.
  • Paprika, garlic powder, squeeze of lime, butter.

Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes here about cooking outdoors. Click on Moose on Fire: A Gal and Her Grill, to call up here other stories here.

Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Tags: Moose on Fire: A Gal and a Grill

1 response so far ↓

  • 1 the most interesting man in the world // Jul 13, 2010 at 11:31 pm

    See, I knew there was a reason why I visited your blog. Its because of great stuff like this. Thanks for the post. Look forward to more. Peace!

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