From HealthNewsDigest.com
Supersweet Corn is Ready for Grilling
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May 15, 2008 - 8:25:02 PM
(HealthNewsDigest.com) - For many American’s, Memorial Day is the official start to summer and grilling season. The weekend warriors begin to join the year-round grill masters by dusting off their set of grill tools and checking the dates on bottled marinades.
It’s easy to forget your vegetables in all of this meat madness, so remind yourself that a grilling favorite, fresh corn on the cob, is available in produce departments everywhere. Supersweet corn from Florida is at the peak of its season and a great way to add a little color to the Memorial Day feast. You can grill corn in the husk, wrapped in foil with your favorite butter or oil topping, or stripped clean and placed directly on the grill.
Florida is the leading producer of fresh sweet corn in the U.S., and Palm Beach County grows more than any other county. The supersweet variety grown today is sweeter, and stays sweet longer, than traditional varieties. The corn is cooled immediately after harvest and shipped in refrigerated trucks to keep the ears fresh and sweet. Corn is a good source of vitamin C, thiamin and folic acid, and also contains the antioxidants lutein and zeaxanthin.
Following are some basic corn grilling tips, along with topping ideas that go beyond the classic butter and salt.
For more information, go to: www.freshsupersweetcorn.com.
CORNerstones to Great Grilling
Chefs, cookbook authors and grill-masters suggest several ways for achieving perfect grilled corn on the cob.
Husk free: Remove the husks, brush corn with seasoned oil or butter, and grill on all sides over a hot fire until some of the kernels are browned, about 8 minutes, turning occasionally. A tip from Steven Raichlen, author of BBQ USA: Before grilling, pull back the husks, leaving them attached to the stem ends; remove the corn silk; tie husks with a piece of string to make a “handle” for eating the corn.
In the husk: Pull back the husks and remove the silks as described above. Recover the ears with the husks, securing at the top by twisting or tying with a string. Soak in water until the husks are well saturated, at least 30 minutes. Grill corn over a hot fire for about 10 minutes. Thrill of the Grill authors John Willoughby and Chris Schlesinger recommend giving corn on the cob “the taste of the fire” by removing the husks after grilling, brushing ears with butter and sprinkling with salt and pepper, then returning them briefly to the grill “just to add a little char.”
In foil: Remove both husks and silks from corn on the cob. Brush with seasoned butter or oil, and wrap each ear completely in heavy-duty aluminum foil. Grill in the coals, turning frequently, for about 8 minutes, or on a rack over the fire for 10 minutes. In The Tailgate Cookbook author April Herbert stresses the importance of wrapping corn with the dull side of the foil out, since the shiny side reflects heat and slows cooking.
These simple recipes make enough for four to six ears of corn. Add the spread before or after cooking, depending on the method.
·Herbed: Combine 1/4 cup olive oil or softened butter, 2 tablespoons finely grated Parmesan cheese and 1/2 teaspoon dried, crushed oregano.
· Mustard Glaze: Blend 2 tablespoons Dijon-style mustard with 4 tablespoons softened butter or 1/4 cup apple cider. Or just brush cooked ears with honey mustard.
· Sesame Brush-on: Brush cooked ears with a light coating of toasted sesame oil.
· Pesto—Brush ears lightly with homemade or prepared pesto before cooking; after cooking, moisten ears with pesto.
· BBQ Glaze—Heat 1/4 cup butter with 1/4 cup barbecue sauce and spread on corn before or after cooking.
· Southwest Spread—Combine 1/4 cup mayonnaise with 3/4 teaspoon Southwest seasoning blend or chili powder and 2 teaspoons lime juice. Brush on husked corn before cooking.
· Fat-Free Rub—Mix 1 teaspoon each ground cumin and dried crushed cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper with 1-1/4 teaspoons water. Rub on corn before cooking.
For more information, go to: www.freshsupersweetcorn.com
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