Monday, July 10, 2006

Bordeaux Wine Steak and Grilled Corn on the Cob

So one might think that the most important part of this post would be the steak, WRONG!! (to quote Lex Luthor). Its all about the grilled corn on the cob.

The steak was purchased from Giant Eagle. Giant Eagle has slightly redeemed itself from the seafood incident last month with this marinated steak. It wasn't too expensive and had a great taste. It was pretty tender too.

But like I said, the important thing is the corn. The grilled corn is a technique that I learned from my Dad (I don't know where he got it from, but prior to his cooking corn this way, we always boiled it). The flavor of the grilled corn is far better than that of boiled.

To grill corn, you first need to soak the ears (husk and all). Just take the whole thing of corn and submerge it in water for at least 30 minutes. The husk will soak up the water and then as the corn boils, it will steam it from the inside. Once fully soaked, put the corn (still in the husk) on a preheated medium flame grill (if you are using charcoal, I guess just try to get a steady heat, not searing though). Let the corn cook for about 15-20 minutes then turn it over and continue cooking for another 15 minutes. Once the time is up, remove the corn from the grill and let it cool for a few minutes.

Now, here is where the beauty of grilling corn in the husk comes out. Once the corn is cool enough to touch, peal off most of the husk until only one or two leaves remain. Then break off the stem end (it should crack off pretty easily) and then just pull on the fibers at the other end. If you did everything right, when you pull the fibers the rest of the husk and all the fibers should come right out.

And there you have it, fully cooked, grilled corn on the cob. And although a little hot on your hands, shucking the corn couldn't be easier.



Post a Comment

<< Home