Corn On The Grill?
By Nancy Finch, Food Columnist
Why cook corn on the grill?
When it is so good steamed or even cooked briefly in the microwave, it just didnt
make much sense to me. But, prompted by the Southern Supersweet Corn Council, I tested to
see if, indeed, grilling "transforms sweet corn kernels into caramelized golden
nuggets bursting with flavor."
The Council may be a little expansive in its description, but not much! These
wonderful, new varieties of sweet corn hardly need cooking at all, and they are reliably
tasty and tender.
I would change, however, a couple of the Councils suggestions. Instead of
breaking the corn cob in pieces to thread on a skewer, as pictured, just cook your
vegetables on one skewer and meat on another, and cook the corn, whole, on the grill just
until it begins to brown slightly. While a variety of vegetables and meat look pretty on a
skewer, everything requires different cooking times, and, in this case, the meat (chicken)
was done well before the squash or green peppers.
Winning raves from all samplers was the Grilled Supersweet Corn Salad. I tried
microwaving the corn for this recipe, and it does work. But grilling, briefly, produced a
crispy, flavorful corn that is perfect for this easy salad. Have your tomatoes, onions and
olives ready to mix, grill the corn for about 5 minutes, and then combine ingredients
while your burgers or whatever are finishing up on the grill.
Local summer corn should soon be at its peak, so you can try these recipes using your
grill. But the wonders of modern agriculture bring us delicious, high-quality corn all
year, making these really any-time recipes.
Corn and Pork (or Chicken) On the Grill
Directions: Preheat grill or broiler. If desired, cut corn into 2-inch
pieces and the pork or chicken, squash and peppers into 1-inch pieces. Combine oil, cumin,
salt and pepper. Add pork or chicken and vegetables. Toss to coat. Let stand for 10
minutes at room temperature. If using potatoes, microwave until just done and quarter.
Thread vegetables and meat on skewers. If using whole corn cobs, place on grill alongside
skewers. Grill or broil, turning occasionally until meat and vegetables are cooked, 8 to
10 minutes (possibly longer for vegetables). Serves 4.
Grilled Supersweet Corn Salad
Directions: Preheat grill or broiler. Brush corn with part of the olive oil.
Grill or broil until kernels are golden brown, turning occasionally, about 5 minutes.
Cool. With a sharp knife, cut kernels from cobs (makes about 4 cups). In a medium bowl,
place corn kernels along with the tomato, onions and olives. Combine the lemon juice or
vinegar, basil, salt, pepper and remaining olive oil. Pour over the corn mixture. Toss
until well coated. Stir in feta cheese. Serves 4 to 6.