GRILLED CORN COB / UTTERLY BUTTERLY CORN COB

Utterly butterly delicious corn on the cob. Though Corn is not a winter crop, now it is produced throughout the year. For a cold winter night like this and also happens to be winter break for kids, so weekdays and weekends are all the same. On a movie night rather than munching on popcorn I am preparing for Grilled corn on the cob. On such wintery days, we love having grilled corn that is heavenly spiced and slather with butter.  

Always use the freshest corn possible, whether it is yellow, white, or bi-color variety.  Once the corn is plucked, corn sugars undergo enzymatic reactions that slowly convert them into blander, mealy starch. So for the best tasty corn is to buy it as local and fresh.

How do you choose the perfect Corn?

Pull back the husks and check if the kernels are soft, plump and even size? Naaahhh…. I won’t recommend that. Please don’t do that! it is against the shopping etiquette.

1.      Avoid husk with small brown holes. The holes indicate wormholes.

2.      Use your hands to feel the kernels through the husk. Feel it to reveal that they are plump and plentiful.

3.      The tassels sticking up out of the top should be greenish, yellowish and sticky to touch.

4.      The husk should be bright green and tightly wrapped against the cob.

Oh Boy, there is no perfect method of grilling corn on the cob. Let me share the Corn grilling methods that I am aware of:

Method 1: Grilling corn in the husk is easy and juicy, just fold back the husk to reveal the steamed corn within. But while eating it will be messy and grilling takes more time.

Method 2: Discard the husk and silk from the corn. Wrap the corn in aluminum foil, with or without your spice mix and butter. Grill it. The advantage is that you can make ahead and keep, as the foil will keep the corn hot for a longer time. So if you have many guest this is better option. This will take same time as method 1

Method 3: Discard the husk and silk from the corn. Grill it directly on the coal or fire, with or without your spice mix and butter. Grill it until it is charred and you will hear the corn kernels popping up. This will take comparatively less time than method 1 and 2. Serve it immediately.

My favorite method happens to be 3rd method. Spreading butter and spices and then finally finishing with another dollop of butter, making it insanely spicy with a hint of sweet. Direct grilling is faster and the results in corn with charred, browned, nutty bits that really make it tasty.

Ingredients :

• 2 large ears of Corn
• 1 stick softened Butter (optional)
• 1 teaspoons Chilly powder
• 2 Lemons
• ¼ teaspoon Cumin powder
• ½ teaspoon Chat Masala
• 1 tsp fresh Coriander leaves, chopped
• Salt as required

Procedure :

Pull the husks back from each ear of corn, leaving them attached to the stem. Discard the silk and gather the husk together towards the stem, braid them or tie it with a string, so that you can hold on it while grilling.

With a brush apply the softened butter on the corn. My friends, who are on calorie count, can avoid butter and use instead olive oil.  

In a small bowl, blend the dry spices together and set it aside.

Half the lemon, dip the lemon halves into the spice mix and rub the lemon over the Corn cob. Repeat this process until the corn kernels are coated with the spice mix and lemon juice. Repeat the process for the remaining Corn.

Charcoal Grill the corn on moderate heat, turning on all sides or Switch on the gas, holding the husk, directly fire grill it, while turning on all side for even cooking. In between grilling, slater some more butter and rub the spice mix over it.    

Perfect seasoning is the magic for perfectly grilled Corn on the cob. Once it is ready, sprinkle some fresh coriander leaves and they just stick on to the butter and serve it immediately.

Utterly butterly delicious corn on the cob and I bet you will ask for more.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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