Content

• Ingredients
• On the cob
• Peeled grains, no cobs
• Portions
• Steps
• Method 1 of 2: Method One: On the cob
• Method 2 of 2: Method Two: Peeled kernels, no cob
• What do you need

Popcorn is a great treat for summer picnics. In most recipes, you need corn on the cob, but you can grill corn even if you have peeled corn. To do this, you need the proper tools to prevent the corn from falling through the grill. Using wood chips will add flavor to your food and also keep the corn from coming into direct contact with the grill grate.

Ingredients

On the cob

• 6 ears of corn
• 6 tbsp. tablespoons (90 ml) melted butter or olive oil
• Salt, pepper, additional butter - optional

Peeled grains, no cobs

• 1/4 cup (60 ml) olive or canola oil
• 2 tbsp. tablespoons (30 ml) balsamic vinegar
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) ground black pepper
• 1/3 cup (80 ml) fresh chives, chopped
• 1/3 cup (80 ml) fresh basil, chopped
• 5 cups (1250 ml) corn kernels, shelled

Portions

• About six servings

Steps

Method 1 of 2: Method One: On the cob

1. 1 Peel off most of the husk (but not all). If there are husks on the cob, peel off a few layers, leaving a couple of lower layers to protect the corn and keep it from burning.
2. 2 Soak the corn. Pour cold water into a large saucepan and soak the corncobs in it. Make sure that the corn is completely covered with water. If the ears are floating, turn them over from time to time so that they are saturated with water on all sides. The water will provide extra moisture to the beans and keep them from drying out while grilling. Soak the corn for at least 15 minutes, maximum up to three hours.
3. 3 Preheat the grill while the corn is soaking. The grill should be half full. If grilling with a thermometer, preheat it to about 180 degrees.
4. 4 Peel some of the husk off the cob. After it gets wet, remove the corn from the water and shake off the excess liquid. Move the husk back to reveal the top half of the ear, but do not remove the husk completely.
5. 5 Remove silky fibers. With the corn open, remove the silky fibers by grasping them firmly and pulling sharply to the side.
6. 6 Brush the grains with butter. You can use melted butter or olive oil. Approximately 1 tbsp. a spoon for each ear should be enough.
7. 7 Place the corn on the preheated grill. Arrange so that the ears cook on a direct heat source. Cook for 30-60 seconds on each side, so the beans are brown but not burnt. Flip as needed to prevent corn burning.
8. 8 Move the corn so that it cooks over indirect heat. This can be either the less hot side of the grill, or just its top shelf. Close the lid and cook for about 15 minutes.
9. 9 Remove the corn as soon as the husk has darkened and the kernels can be easily peeled off the top of the cob. If the corn starts to bend in your hands, or the kernels feel soft to the touch, then the corn has been cooking for too long. Use tongs or gloves to avoid scalding.
10. 10 Peel the ear. Use oven mitts to grip the open part of the ear with one hand to avoid scalding. Peel off the rest of the husk and remove the silky fibers. Rinse the corn under warm running water, rinsing off any ash that may have gotten onto the cob.
11. 11 Serve hot. Allow the corn to cool just enough to avoid scalding it while eating. Season with salt, pepper and extra oil to taste.

Method 2 of 2: Method Two: Peeled kernels, no cob

1. 1 Prepare the corn by making a marinade.
   • Combine olive oil, balsamic vinegar, salt, pepper, green onions and basil in a baking tray approximately 20 cm by 30 cm.
   • Let the corn marinate in this mixture. Add corn to the pan and sprinkle with a spatula or fork, evenly covering with marinade. Cover the tray with plastic wrap and refrigerate for about three hours.
2. 2 Preheat your grill. You can use both gas and charcoal grills, but the latter is better for use with wood chips.
   • If you want, you can soak the chips beforehand. The right kind of wood chips will fill the food with a pleasant aroma during frying. Soak the wood chips in clean water for a couple of hours before cooking.
     • If you want to add a sweet flavor to the corn, use apple, alder, cherry, or maple wood chips. Maple chips have a moderate sweetness, while apple chips have a fruity aroma and a more pronounced sweetness.
     • Use hazel for a distinct smoky aroma.
     • Let the chips dry out a bit before starting to cook. You don't need to dry them completely, but if water drips from them, they will interfere with the fire. Pour the wood chips into a colander to drain off the water, or blot them with a dry kitchen towel.
     • Place the chips that are still damp on the grill. Use a small amount of wood chips (about a handful), unless you already know the flavor of the tree. Leave the chips on until they start to smoke steadily.
3. 3 Uncover the corn. Toss the corn to redistribute the marinade.
4. 4 Transfer the corn to a dish that can be used on the grill. You can leave the corn in the same tray that it was pickled, but the corn will soak up the smoky aroma of the grill if you transfer it to a grill basket or wire rack with fine holes.
5. 5 Alternatively, you can put the corn in an aluminum foil bag. Spread the corn evenly between six layers of foil, stacking the kernels in a heap in the middle of each leaf.
6. 6 Join the edges of the sheets together and make tight folds. Make sure there are no holes or gaps in the folds.
7. 7 Pierce the foil with a fork. So, you will get small holes, and the grains will not fall out through them.
8. 8 Place dishes or foil with grains on the grill, cover it. An indoor grill will cook the corn faster and will also keep more of the smoke from the chips inside, giving the corn a more smoky flavor.
9. 9 Cook the corn for 3 minutes. Then open the grill and stir the beans. If the grains are in foil, pick them up with mittens and shake them lightly but quickly. Cover the grill and continue cooking.
10. 10 Cook the corn for another 3 minutes. At this point, the grains should begin to sizzle. Open the grill and remove the corn.
11. 11 Serve hot. Let the corn cool slightly, but serve hot rather than warm for more flavor.

What do you need

• Fork
• Metal tray
• Plastic cling film
• Wood chips
• Grill and appropriate fuel
• Aluminium foil
• Metal grill rack or basket