Although yellow and white corn are the common choices when preparing an on-the-cob corn dish, red corn should not be discounted. Slightly less sweet than their sunny-colored cousins, red ears of corn add a distinct pop of color to dress up any barbecue. Preparing these succulent vegetables takes minimal work and can provide variety to an otherwise bland plate of food. Pick a few ears of juicy-looking red corn and either boil or grill to your liking.
Things You'll Need
- Large pot
- Butter, salt and pepper
- Grilling tongs
- Match-light coals
Peel back the leaves on the red ears of corn, exposing the corn kernels. Pull the silk off of the ears as well and discard. Break off the stem from the corn.
Fill a large pot with water and bring it to boil over high heat. Drop the ears into the hot water and cover with a lid. Turn the heat down to medium-high so the water is boiling gently.
Let the corn boil for 10 to 15 minutes, or until the kernels are tender. Drain the water using a colander. Add butter, salt and pepper before eating.
Take off the outer layers of leaves from the corn, leaving the inside layers intact. Pull the silk off of the tops and inside off the corn, by gently peeling the inside leaves back. Re-wrap the corn with the inner leaves.
Stack a pile of match-light charcoal in the center of a grill. Light the coals and allow them to burn just until the fire dies down, and the coals are glowing red.
Place the ears of corn on the coals with a pair of tongs, turning them often for about 10 minutes or until the leaves are charred. Remove the corn, peel off the charred leaves and place on the rack of your grill to caramelize the surface of the kernels and create a smokey flavor in the ears. Remove, season according to taste and enjoy.
Tips & Warnings
- Use caution when working with fire. Use hot pads or mitts to protect yourself from injury.
- "The Joy of Cooking"; Irma S. Rombauer, et al.; 2006
- Fine Cooking; Grilled Corn on the Cob; Lisa Hanauer;
- Photo Credit Jupiterimages/Photos.com/Getty Images
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