This is the way Native Americans cooked corn, though they put the
unhusked ears directly into the hot ashes to roast or covered them
with a layer of earth, then piled hot coals on top.
Corn Roasted on the Grill
8 ears unhusked sweet corn
1/2 cup (1 stick) flavored butter
Salt and freshly ground black pepper (optional)
1. Prepare grill for medium heat.
2. Because the ears are too hot to handle when they come off the grill, it’s better to peel back the husks and remove the silks before roasting the corn. To do this, carefully peel the husks down to where they meet the stem and remove the silks. If desired, flavored butters, salt and pepper, or other seasonings can be added at this point. Fold the husks back around the ears and secure them with strips of foil.
3. Place the corn on top of a grill rack directly over medium heat. Cover the grill and roast the corn for 20 minutes, giving them quarter turns every 5 minutes.
Pan-roasting fresh kernels until they are golden brown brings out their nutty flavor, and it’s faster than cooking whole ears on the grill. Start with a dry skillet over medium-high heat. Add the kernels and roast without stirring for 5 minutes. Stir and roast 5 minutes longer, until brown. If desired, add a drizzle of olive oil halfway through if the kernels are sticking, but don’t add enough to “fry” the corn. Add salt and pepper to taste and serve atop fish, potatoes, salads, meats, grains, and soups.
Adapted from Corn, by Olwen Woodier (Storey Books, 2002). Copyright (c) 2002 by Olwen Woodier. Reprinted by permission of Storey Books.
Adapted from Corn, by Olwen Woodier (Storey Books, 2002).
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