Summer is a great time for friendly outdoor gatherings. It doesn’t matter whether you’re out in the forest or at the sea, sitting by the grill in the country or in the courtyard of a private house - not a single such event is complete without mouth-watering dishes cooked over a fire or coals. Meat, fish, cheese, mushrooms and various vegetables - many favorite products are used. Among other gifts of nature, corn is a good option for grilling. And it should be noted that the taste of such a dish is in no way inferior to the more familiar boiled or canned vegetable.
Sweet corn with honey
How to fry corn on the grill? First you need to prepare all the necessary ingredients:
- eight ears of corn;
- half a teaspoon of salt;
- a couple of tablespoons of honey;
- the same amount of olive oil;
- some fresh herbs (optional);
- eight tablespoons of butter.
This campfire corn turns out sweet, so it can even replace dessert. This is probably why children like it so much.
Mix butter, salt and honey in a separate bowl. The mass should be homogeneous. Each cob is brushed with olive oil, placed on a grill rack and cooked, turning them as often as possible. This will take about fifteen minutes. The finished corn is greased with the prepared honey mixture, placed on a plate and, if desired, sprinkled with herbs.
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Criteria for choosing a product and principles of grilling
Before figuring out how to fry corn on a barbecue or grill, it’s worth analyzing the basic rules for choosing corn on the cob and the nuances of the cooking process. Not only the speed of preparation, but also the taste of the dish depends on this. Basic Rules:
- You should not purchase unripe products. It should be young, but with formed grains. The husk should be bright green and the grains light yellow.
- If some grains are missing, this indicates that the product is overripe or was not removed from the field in time. Old corn has a lot of starch, and it tastes tough and not juicy.
- Products should not be fried over high heat. The grill heats up to a temperature of no more than 175%, and if frying takes place on the grill, you need to make sure that the coals are evenly distributed over the entire surface of the device. They should be ashy, not red.
- Before cooking, you need to soak the cobs. This will increase the juiciness of the product many times over.
- If you want to fry the corn cob in foil, then the stalks are peeled.
You need to fry corn on the grill over medium heat.
If you fry the corn for too long, the grains will turn into mush and the taste will suffer.
Peculiarities
There are several types of corn:
sweet corn (the favorite of all agronomists);- jagged;
- flint or Indian;
- starchy;
- waxy;
- bursting (divided into two types: pearl barley and rice);
- semi-dentate;
- filmy;
- starchy-sugar;
- Japanese variegated.
The stalk of corn reaches a height of up to seven centimeters in diameter. One of the main differences between this plant and other cereal crops is that it is hollow inside and contains parenchyma. Corn has large foliage. Stamens and spikelets are collected in inflorescences. Has a long stigma. Corn growth and development occurs from 90 to 200 days. Shoots appear after 11 days.
This plant loves warmth very much. Seeds will germinate even at 10 degrees Celsius. For germination, a temperature of around 17 degrees Celsius is required.
IMPORTANT! The seedlings can withstand 5-6 degrees. For normal growth of corn, a temperature of 22 degrees Celsius is required. Only during the period of emergence of entrances can it withstand heat and lack of moisture.
Dry soil, hot weather, and low air humidity can cause great harm to the plant. A large amount of moisture is consumed about 10 days before sweeping and 20 days after. Three hundred kilograms of water are required to create one kilogram of dry matter.
The plant grows worse on very wet soils. Normal humidity is considered to be 70-80 percent. Corn requires a lot of light, so it is best to plant on southern slopes. You can’t plant it too thickly, as corn doesn’t like darkening.
Thanks to organic matter, there will be a rich harvest. The most suitable soil is black soil. Peaty soils are also suitable for corn, but clay soils will not grow well. The peculiarity of corn is that it is very demanding on the soil. If the soil is rich in acid, it should be limed.
Grilled corn on the cob with husks on
Corn is a relatively cheap product but has a fantastic taste. Grilled baked fruits are the perfect summer side dish. They are very easy to prepare, because... The heads of cabbage can be baked directly in the husk, which will preserve their juiciness.
- Calorie content per 100 g - 249 kcal.
- Number of servings - 2 pcs.
- Cooking time - 45 minutes
Ingredients:
- Corn in husks - 2 pcs.
- Salt - 0.5 tsp.
- Olive oil - 2 tbsp.
- Spicy herbs - a pinch
- Ground black pepper - a pinch
To grill corn on the cob with the husks on:
- Soak corn cobs in cold water for 10-15 minutes to enhance the juiciness of the kernels and reduce the likelihood of them burning. The cobs should be completely submerged in water. If you don't like the smell of burnt husks, soak the corn for 30-60 minutes.
- After this time, shake off excess water from the heads of cabbage.
- Pull back the husks to expose all the grains.
- Using a pastry brush, brush the grains with olive oil and season with salt, pepper and herbs.
- Pull the husks back over the grains.
- Tear off the stigmas and discard.
- Tie the cob with a rope so that the husk does not fall apart.
- Place the corn cobs on an oiled hot grill grate over the coals.
- Cover the grill and roast the corn for 15-20 minutes, turning every 5 minutes.
- When charred areas begin to appear on the husks, and the leaves themselves begin to fall off at the top, check the readiness of the corn. If the kernels are not tender when pierced with a fork, leave the cob on the grill until the husks are completely charred.
- Cover both hands with a towel or put on oven mitts. Hold one end of the corncob with one hand and remove the husks from top to bottom with the other.
- Serve the corn hot.
Corn shish kebab
This cooking option is convenient if you have a skewer. You need to prepare:
- five young ears;
- a little salt;
- one hundred grams of butter;
- two glasses of water.
First, the corn is washed and cleared of leaves. The cobs are dried using paper napkins, strung on a skewer and fried over a fire. If the temperature is high, then ten minutes will be enough, and at low temperature you need to cook for 20-30 minutes.
Water is combined with salt. The finished hot corn is dipped into it and left for a while. Then the cobs are generously greased with butter on all sides. Also, after roasting, the corn is sprinkled with grated cheese or poured with some sauce. You can wrap it in bacon right on the skewers. Then you will get an original and satisfying dish.
Cooking delicious corn over a campfire is very easy and doesn’t even require many ingredients. In the simplest recipes you only need to take cobs, salt and butter. You can also make sweet corn with honey or spicy corn with chili. The whole family will definitely enjoy this dish.
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Corn in butter on the grill
Compound:
- young corn – 1 kg;
- butter – 150 g;
- lemon – 1 pc.;
- dried basil – 15 g;
- salt - to taste.
Cooking method:
- Soak the corn in water for half an hour.
- Allow the oil to soften by lying in a warm place.
- Cut the lemon in half and squeeze the juice out of it.
- Mash the butter, mix it with lemon juice and basil.
- Remove the cobs from the water. Move the leaves away, gathering them at the bottom and tying them up.
- Coat the cobs with aromatic oil and place on the grill.
- Roast the cobs, turning occasionally, until the kernels turn a bright yellow color.
- Salt the cobs and serve.
This recipe for grilling corn is also simple, but requires the use of butter, which is not a very cheap product.
Which one to choose?
Unfortunately, corn is considered to be the cause of 25 percent of poisonings in the summer. To choose the right and good corn, you should follow a number of simple rules:
- Remove the tops and look at the cob. If there are yellowish-green, gray spots of mold, then these are signs of fungus. Most often it is located at the top; gradually the fungus spreads to the leaves.
- Inspect the leaves. Do not take corn with damage on them, as this means that there are bacteria on them. The lesions can also be broken. This means the corn is not suitable for cooking.
- You cannot choose corn with a synthetic smell , as it has been treated with pesticides.
Cooking steps
Soak the corn cobs, without removing the leaves, in cold water for 30 minutes. Thanks to soaking in water, the corn will not burn later during grilling and will remain juicy.
Remove the corn from the water and carefully unfold the leaves without tearing them off (as in the photo). Melt the butter.
Using a silicone brush, brush the corn on all sides with melted butter.
Carefully wrap the corn in the leaves and tie with kitchen string. I had ordinary threads, they, of course, did not withstand full cooking, but they kept the leaves closed.
Place the corn cobs, tied with threads, on the preheated grill. There should be a sufficient amount of hot coals in the grill, but there should be no open fire.
Grill the corn for 15-20 minutes, turning the cobs frequently. During this time, the corn kernels will become soft and retain their juiciness. Although, of course, the cooking time largely depends on the heat of the coals and the degree of maturity of the corn. Peel the finished, delicious corn from the leaves and serve. Before serving, the corn can be salted or brushed with fragrant oil. This method of cooking corn is sure to please many!
Bon appetit!
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10.07.19 / 19.07.19
How to submit?
Eating and serving corn correctly is also important. There are many ways to serve corn, here is one of them: first you need to divide one boiled corn, remove one row of kernels, press your thumb to the adjacent one and press it. Do the same movement with the rest.
Corn can be grown in open ground. It can be propagated in two ways: using seeds and seedlings. It is an industrial product all over the world and is considered the most important feed, food, and industrial crop.
Corn-growing countries include: India, France, Russia, as well as Argentina, South America and Argentina. The leaders are considered to be countries such as the USA and the DPRK.
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The best recipes for cooking corn on the grill
The following best recipes will help you cook corn so that it turns out juicy and tasty. Housewives should add spices to their taste. If someone prefers to make the dish dietary, then where butter is indicated, you can use olive oil.
Classical
The simplest recipe is to cook over charcoal. The charred stalks will indicate that the cob is ready. Before you send corn to the grill, you need to prepare the product. To do this you will need:
- 250 g butter;
- herbs and spices to taste;
- greenery.
First you need to carefully remove the leaves from the cob. All ingredients must be placed in a blender and mixed. Rub the resulting mixture well into the product and wrap the pod with leaves. If they do not fit the corn tightly, use thread. Semi-finished products are sent to the grill and fried over hot coals for 15 minutes. If you want to make it spicier, you can add chili pepper.
With cheese and bacon in foil
The whole family will love this dish. Corn with cheese and bacon can be served as a separate dish. The sight, smell and taste are simply divine. You can take any bacon, but you should buy two types of cheese: soft and hard. You will need the following ingredients:
- olive oil – 1 tbsp;
- herbs and spices to taste;
- butter – 100 g;
- two types of cheese – 150 g;
- foil;
- bacon – 100 gr.
Grilled corn with cheese and bacon in foil
This dish requires good heat, so don’t skimp on wood or coals. The cobs are cleared of leaves and generously rubbed with spices. Then wrap in foil and fry for 20 minutes. At this time, bacon slices are baked separately on a wire rack. To remove excess fat from them, you can put the finished product on a napkin. The cheese and soft butter are finely chopped and placed on a large plate. After freeing the corn from the foil, it is laid out on the creamy cheese mixture. Bacon is placed on top.
On a note! It is important that the cobs are hot on the plate so that the cheese and butter have melted. As the mixture cools, the bacon will turn into a delicious shell.
Remove corn leaves and husks
Remove the leaves from fresh corn cobs, but not all of them—peel off three or four outer layers, reserving a few leaves to protect the corn while cooking. (Save the individual pieces to tie the ends of the corn cobs.) Then gently pull down the remaining leaves to expose the corn. Remove and discard as much of the husk as possible, you can use a dry paper towel or a clean kitchen cloth. But don't worry if there's some left over because you can remove the leftovers after you remove the cobs from the grill.
