Grilled and Boiled Corn on the Cob Recipes

Hi, this is Chef David Bishop from the Chef to You. Today, I’d like to show you how to
make some corn on the cob. We’ll make two different styles today. We’ll make a grilled
corn on the cob and just standard boiled corn on the cob.

First, take a look at the corn we put on the grill. What I have done, I want to fold the husk
back and get the silk off, and this one right here. What I’m going to do is bring it back up.
I want to wrap that corn back up in the husk, so it’s not exposed at all. And what we’re
going to do, we’re going to put into this water right here. I’m going to show you how I
did that. Just pull the husk back, you want to keep it as whole as possible, you don’t want
to tear it off, bring it down and we can get the silk off, get all your silk off of there. While
I’m pulling the silk off, let me just mention, the reason we’re soaking this in water is
going to be like a steamed method on the grill, plus we’re going to get that grilled flavor
on this corn on the cob. We do not want to put the corn straight on the grill exposed. It
will just burn it up and have a real nasty flavor to it.

We’ve got all that silk out there, pull that husk back around, whereas that being seen, pull
off some of this excess right here and put in the water. Now, you can soak this in the
water from an hour to 24 hours any kind of water as long as the water is clean. We want
to put this on the grill away from the direct flame, cooks about 45 minutes. We had our
corn soaking for the grilled corn. Let’s go ahead now, plus this one right here, get the silk
the off and cooked in boiling water with addition of some salt, some milk and some
butter, while I get all the silks off.

Life cannot get any much easier than this, we’re going to take this corn on the cob, get rid
of the husk that just fell off. You do not want them on direct heat, because it will burn on
you. On this small grill I’ve got, I want to put over here in the corners. What’s going to
happen is it’s going to steam, it’s going to take that grilled flavor on there and it will be
delicious. You can put your steak or whatever you put in here, barbeque chicken, you
cook that right in the center. About 45 minutes, I know I’m going to put something on
here, this only going to take 20 minutes, so I’m going to put my corn on early.

We’re going to start with some boiling water, just enough to cover your corn. This corn
did not do anything to you, there’s no need for you to drown them. All right, we’re going
to add some milk, I had the milk for flavor, you’ve got a milky flavor in your corn by
adding the milk. It kind of gives it a richer flavor, one tablespoon of butter. I’ve got about
a teaspoon of salt and just a little bit of black pepper going in here. I’m going to place
that corn in this boiling water. Again, just until it’s emerged, we’re going to put a tight
fitting lid on, bring it back to a boil, then we’re going to turn it down to simmer, 15 to 20
minutes at the most depending on your pot.

It’s got about 20 minutes, I’m going to go and turn them, just to check and make sure
they’re not cooking too much on one side and we’re ready to close the lid.

Now, our corn out of the pot, let’s drip it just a little bit. See how nice and beautiful
yellow that is, nice and tender, we’re going to set it right in the corner of this plate right
here.

If I take this corn on the cob off, you could smell the roasted corn underneath and you
smell this roasted husk. Let’s go and take this off and go to the table. On this corn, let’s
go and pull back the husk and see what we’ve got here. The steam is coming off, the corn
is nice and soft, beautiful flavor. All you need is some butter, salt and pepper, it’s a good
company. This is Chef David Bishop cooking and teaching, until next time, may God
bless.