Monday, September 2, 2013

3-Way Grilled Corn on the Cob...

Corn on the cob is a perennial favorite this time of year, and hot off the grill, it’s even better. Grilling corn on the cob changes up this traditional side dish; in fact, most kids don’t even consider grilled corn on the cob a vegetable! When we set up our grill for the upcoming football season, we will definitely have corn on the grill, right along side of the burgers and dogs.

To light this shot, we needed a large unbroken light source to catch all the places the butter had melted. We put a couple of those light sources around the product. One was from the back right and directed toward the left. Beyond that, we had a small point light source from the back left. Even with the soft light sources around the set, we noticed a bit too much contrast, so we put a white card up, over the top of the set, to reflect some of the light back down and fill in the shadows.

Butter is a challenge. The butter started to melt instantly, so we had to move fast. Needless to say, we had to melt the butter a few times to get the effect we were looking for.

  Grilling corn is a snap, but it must be submerged in water first for at least an hour. You can place the ear right on the grill, husk and all (remove the silk and replace the husk; trim off the husk and silk and place it on the grill; or trim off the husk and silk, put foil around it and then place it on the grill (top shelf, if possible); all three methods take about 15 to 20 minutes to cook on a pre-heated grill, turning often.

To grill husk and all
  • Soak for an hour in the husk. 
  • Carefully pull back the husk and remove the silk. 
  • Put the husk back on. 
  • Cook 15 to 20 minutes.
  • Turn often.
To grill without the husk
  • Soak for an hour in the husk.
  • Remove the husk and the silk.
  • Cook 15 to 20 minutes.
  • Turn often.

To grill in foil
  • Soak for an hour.
  • Remove the husk and the silk. 
  • Dry off the corn.
  • Slather with butter and wrap in heavy-duty foil. 
  • Cook 15 to 20 minutes.
  • Turn often.

Why would anyone consider seasoning grilled corn on the cob? Because we love to experiment with food flavors and our palates often require new or additional stimulation, that’s why. Here are a few of the flavors you can brush or sprinkle on your corn during or after the grilling process.

Sweeter Sweet Grilled Sweet Corn
Add apricot jam or chutney

Barbequed Grilled Sweet Corn
Add barbeque sauce

Cajun Grilled Sweet Corn
Add Cajun seasoning

Cheesy Grilled Sweet Corn
Add Parmesan cheese

Garlicky Grilled Sweet Corn
Add chopped or crushed garlic

Zesty Grilled Sweet Corn
Add Worcestershire sauce, prepared mustard, horseradish

Mexican Grilled Sweet Corn
Add ancho chile pepper and lime

Smoky Grilled Corn on the Cob
You'll need a smoker for this

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