Thursday, June 4, 2009

#134_ Grilled Corn on the Cob

Grilled corn is one of the oldest street food in the Philippines.
Most Filipinos including myself enjoy
the charred and smoky flavor of charcoal-grilled corn.
This is achieved by direct grilling using charcoal.

When I arrived here in the States,
I tried to do it with gas grill.
The result was not the same, gas grill won't do the trick.
Besides, it takes longer to grill the corn than to grill steak.

Here's an easy way to grill corn without sacrificing their sweet taste and flavor:

First of all you need to remove the husks and the silk to reveal the kernels.
Turn the oven on broil.
Place the oven rack at the very top.
Place the corn on the cobs on a piece of aluminum foil or just place them directly on the wire rack.
Broil all sides of corn, turning them as they get charred, but not burnt.

Just a little side note:
If you want to leave some husks on the corn, it is a good idea to move the rack down to the middle. The husks burn too fast under the broiler even soaking the corn in water before broiling.

This is my friend Bobbi's first grilled corn on the cob.
She likes them with a little butter brushed on the hot grilled corn.

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