Monday, August 18, 2014

Monday's Bread Bowl: Corn Times Two

The Mixed Stew is featuring ol' grilling/ BBQ faves this week! We will be back on August 25 with new food ideas. 

Post originally from August 10, 2009.

Grilled vs. microwaved

Nothing beats fresh corn on the cob. Corn is in season now. Color varieties available include: yellow, white, blue (purple), and bicolor. We suggest grilling or using a microwave to cook corncobs. Forget boiling or steaming (methods that can easily lead to overcooking and loss of flavors). Grilling corn adds a smokey flavor to corns’ sweetness. Meanwhile, the microwave method locks in juices and flavors. We wrap corncobs in damp paper towels and then place them in a plastic bag for zapping in the microwave. An average-sized cob will need anywhere from 2-3 minutes on high. Grilling corn involves placing them right on a hot barbecue grill. Before placing the corn over the heat, peel back the green husks and remove as many of the silk threads as possible. Use a clean, soft brush if necessary. Then, re-cover the corn with its natural green sleeves. Have the butter or garlic butter ready at the table when serving with a meal. More on types of corn and seasonings later in the week.

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