3 ways to grill corn

3 ways to grill corn

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by Charlotte Today

WCNC.com

Posted on May 24, 2012 at 12:04 PM

Updated Thursday, May 24 at 1:34 PM

Root Beer Brined, Grilled Pork Belly with a Corn and Pepper Salad
For roasting corn…
In Husk..
Peel back husk careful not to remove entirely and de-silk corn
Soak in husk for at least one hour in water in order to avoid setting them on fire
(overnight is ok)
Peel back husk again (careful not to remove it) and season with whatever you would like (avoid excess oil or fats)
Place on grill on medium heat for 10-12 minutes rotating about every 3 minutes.

Out of Husk
Remove husk and silks from corn
Marinate for at least one hour in whatever you would like (as long as there is not too much acid, overnight is ok)
Lightly oil and season corn and place on grill over medium heat
Rotate about every 5 minutes until corn is bright in color and cooked

In Foil
Remove husk and silks from corn
Marinate for at least one hour in whatever you would like (as long as there is not too much acid, overnight is ok)
Wipe off excess marinade and season
Place in foil with either a bit of butter or olive oil and a sprig of thyme or rosemary
Wrap tightly and place on grill  as with the husk method

Recipe Method Of Production
3#  Pork Belly
12 oz Rootbeer
1  each  Garlic clove
6 oz water
1 tsp salt
Finely chop garlic and mix with other ingredients
Place pork belly in brine overnight
Remove and dry with paper towel
Place on oiled grill over medium heat
Rotate clockwise 45 degrees after 5 minutes
Flip after another 4 minutes
Rotate again after 5 minutes
Take temperature with thermometer and remove once it reaches 140 degrees Fahrenheit
Corn Salad
1 ear of corn
1 shallot
1 can black beans, rinsed
1 red bell pepper
1 yellow bell pepper
1 clove of garlic
1 jalapeno, seeded
3 oz sherry vinegar
1 oz olive oil
Salt and Pepper to taste
Grill corn via any of the three above methods
While corn is grilling, chop the bell peppers into a medium dice or macedoine (1/4” by ¼” by ¼”)
Finely mince garlic, shallot and jalapeno (you can leave in the seeds to the jalapeno if you like heat)
Combine peppers, garlic, and shallot into a large bowl and toss with sherry vinegar, olive oil, salt and pepper
Remove corn from grill and carefully cut kernels off cobb
Add corn to bowl and toss again
Serve with 1” cubes of the pork belly
Salad serves 4
Pork serves 8
 

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