Grilled Corn on the Cob
Grilled Corn on the Cob Recipe from Democratic Republic of Congo
Introduction
Grilled corn on the cob is a classic summer dish that is loved by many for its smoky flavor and juicy kernels. This simple recipe is a staple at backyard barbecues and cookouts, and is sure to be a hit with your family and friends.
History
The tradition of grilling corn on the cob dates back to Native American cultures, who would cook corn over an open flame for a delicious and nutritious meal. Today, grilling corn on the cob remains a popular cooking method that brings out the natural sweetness of the corn.
Ingredients
- 2-3 fresh corn on the cob (with the husks intact)
How to prepare
- In a large bowl, cover the ears of corn (still in their husks) with cold water. Soak them for ten to fifteen minutes. Remove and drain. Cook on an outdoor grill for about fifteen minutes on a rack over hot coals, turning frequently. Serve immediately, with salt and butter. To serve, carefully remove the husk and silky threads.
- Top the corn with ground cayenne pepper (red pepper), salt, and lemon juice before serving.
Variations
- Add a sprinkle of Parmesan cheese or crumbled feta for a cheesy twist.
- Brush the corn with garlic butter before grilling for a savory flavor.
- Drizzle the corn with honey and lime juice for a sweet and tangy taste.
Cooking Tips & Tricks
Soaking the corn in water before grilling helps to keep the kernels moist and prevents them from drying out.
- Turning the corn frequently while grilling ensures that it cooks evenly on all sides.
- Adding seasonings like cayenne pepper, salt, and lemon juice can enhance the flavor of the grilled corn.
Serving Suggestions
Grilled corn on the cob pairs well with grilled meats, salads, and other summer dishes. Serve with a dollop of butter and a sprinkle of salt for a classic flavor combination.
Cooking Techniques
Grilling the corn on a hot grill over direct heat helps to caramelize the sugars in the corn and gives it a smoky flavor.
Ingredient Substitutions
If fresh corn on the cob is not available, you can use frozen corn that has been thawed or canned corn that has been drained.
Make Ahead Tips
You can soak the corn in water and prepare any seasonings or toppings ahead of time to save time on the day of grilling.
Presentation Ideas
Serve the grilled corn on a platter with fresh herbs and lemon wedges for a beautiful and appetizing presentation.
Pairing Recommendations
Grilled corn on the cob pairs well with grilled chicken, steak, or seafood. Serve with a side of coleslaw or potato salad for a complete meal.
Storage and Reheating Instructions
Leftover grilled corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the corn in aluminum foil and heat in a 350°F oven for 10-15 minutes.
Nutrition Information
Calories per serving
One ear of grilled corn on the cob contains approximately 100 calories.
Carbohydrates
One ear of grilled corn on the cob contains approximately 19 grams of carbohydrates.
Fats
One ear of grilled corn on the cob contains approximately 2 grams of fat.
Proteins
One ear of grilled corn on the cob contains approximately 4 grams of protein.
Vitamins and minerals
Grilled corn on the cob is a good source of vitamin C, vitamin B6, and potassium.
Alergens
Grilled corn on the cob is gluten-free and dairy-free, but may contain allergens if cross-contamination occurs during preparation.
Summary
Grilled corn on the cob is a nutritious and delicious side dish that is low in calories and fat, but high in vitamins and minerals.
Summary
Grilled corn on the cob is a simple and delicious dish that is perfect for summer cookouts and barbecues. With just a few ingredients and some basic cooking techniques, you can enjoy this classic side dish with your family and friends.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, much like today, and I was visiting my dear friend Mary at her farmhouse out in the countryside. Mary was known for her delicious home-cooked meals, and I always looked forward to our visits because she would always surprise me with a new recipe to try.
That day, as we sat on her porch sipping iced tea and catching up on each other's lives, Mary mentioned that she had just picked some fresh corn from her garden and was planning to grill it for dinner. My mouth watered at the thought of sweet, juicy corn grilled to perfection. I had never tried grilled corn before, so I asked Mary if she could show me how to make it.
With a twinkle in her eye, Mary led me to her backyard where she had set up a makeshift grill using bricks and a metal grate over an open flame. She explained that grilling the corn would give it a smoky flavor that was simply irresistible. She showed me how to shuck the corn, leaving the husks attached at the base, and then carefully removing the silk.
Once the corn was prepped, Mary brushed each ear with melted butter and sprinkled them with salt and pepper. She then wrapped the husks back around the corn and secured them with a piece of twine. Placing the corn on the grill, she rotated them every few minutes until they were charred and tender.
As the sweet aroma of grilled corn filled the air, Mary and I chatted and laughed, enjoying each other's company and the simple pleasure of cooking together. When the corn was ready, we carefully removed the husks and placed the ears on a platter, the kernels glistening with melted butter and flecks of salt and pepper.
I took my first bite of grilled corn on the cob and it was like nothing I had ever tasted before. The smoky char from the grill paired perfectly with the natural sweetness of the corn, creating a symphony of flavors that danced on my taste buds. I couldn't believe something so simple could be so delicious.
From that day on, grilled corn on the cob became a staple in my cooking repertoire. I would make it for family gatherings, backyard barbecues, and even just as a side dish for a weeknight dinner. It was always a hit, and I loved sharing Mary's recipe with anyone who would listen.
Over the years, I have made some tweaks to the recipe, adding a sprinkle of paprika for a bit of heat or a squeeze of lime for a touch of acidity. But the essence of Mary's original recipe has always remained the same – simple, straightforward, and utterly delicious.
As I sit here now, preparing to make grilled corn on the cob for my own family, I can't help but think back to that summer day with Mary. It was a day that changed the way I cooked forever, introducing me to a new technique and a new flavor profile that I continue to enjoy to this day.
So as I grill the corn, turning each ear carefully over the flames and watching as the kernels char and caramelize, I say a silent thank you to Mary for sharing her recipe with me. It may have been just a simple dish of grilled corn on the cob, but to me, it will always be a reminder of friendship, laughter, and the joy of discovering something new in the kitchen.