“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, assistant professor David J. Wixted offers the second of four vegetarian-style dishes that can be cooked outside — grilled corn on the cob.
Fire and water mix perfectly when David J. Wixted roasts corn on the grill.
“The trick with this is you have to soak it, husk and all,” Wixted said. The water treatment ensures corn will not quickly burn when placed over the fire.
The first step is opening the corn. “You want to peel the husk just down and you want to remove the hairs from the corn before you soak them,” Wixted said. The green “wrapper” is then returned to its original position.
Home chefs then put the ears of corn into a large pot full of water. They can even use their kitchen sinks for the hour-plus soak, as long as sinks have first been washed and rinsed. “They have to soak up all that moisture,” Wixted said of the water treatment.
Like most dishes cooked on outdoor grills, people must pay attention to the fire and food. The corn should be turned every five minutes, as kernels steam inside the husks.
The husks will brown or burn a little during the cooking process, but Wixted said that’s OK. A few kernels near the ends may also get burned, but all the other corn will be ready for salt and butter in about 30 minutes.
Grilled Corn on the Cob
6 ears corn
Butter, to taste
Salt, to taste
Peel, but do not husk, corn. Remove the silky “hairs” from the cob.
Loosely place the husk back over the corn and place corn in 12-quart pan. If you do not have a pan big enough to soak the corn, you can use your kitchen sink. Make sure you wash and rinse sink prior to soaking the corn.
Cover with water. Soak corn for 60 to 75 minutes. Heat grill to medium and place soaked corn on grill.
Turn corn every 5 minutes. Cook for a total time of 25 to 30 minutes; corn husks will become burnt toward the end of the cooking time.
Remove husks and serve immediately with butter and salt.
Categories: Food, Life and Arts
