Grilled corn on the cob

We are all made of corn. It is true. From Canada to the Argentinean Patagonia, we are all made of corn. But corn in the United States doesn’t taste like corn in Venezuela.
No. Here, corn cobs seem to be made out of sugar. They are so sweet and juicy (unlike those I have in my Caraqueña girl memory with tighter and drier kernels) that I could never make a good torta de jojoto (corn cake) or my beloved cachapas (corn Venezuelan pancakes.)
For being so sweet and juicy, corn cobs in the United States are unbeatable for grilling. For being so sweet and juicy we are enjoying a true "corn on the cob mania", commanded by Tomás Eugenio (9) who can not resist a good grilled one.
Every time we turn on the grill, come cobs. We eat them with a little butter and salt and pepper (honestly, there is no better way.) And when we have leftovers, I make salads and recently I created a Latin version of mac and cheese with Spanish chorizo ​​and jalapeño pepper.
For now I leave you with this recipe and I hope you’ll come back soon for more recipe with this delicacy that is grilled corn.
Grilled corn on the cob | Ingredients for 6 portions
6 corn ears entire, without leaves or beard
Freshly ground black pepper

Preheat the grill.
In a pot with water, add some salt and soak the ears of 10-15 minutes.
Put the cobs to cook on the grill, over indirect heat, for 5 minutes, turn them and cook for 5 more minutes.
Put the cobs over direct heat and cook for 2-3 minutes on each side. Do not be afraid if you char them a little: you’ll get a better, more complex flavor.
Spread the cob with butter and season with salt and pepper.
Serve hot.

To print the recipe click here.

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