Corn Week 2013 has come and gone, but we're still in the height of corn season, so let's keep those cobs a turnin' and those kernels a grillin' for just a little bit longer, shall we? Here's all of the great grilled corn recipes, corn techniques posts, and more in one easy location.
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Yesterday I mentioned that my Grilled Corn with Spicy Korean Miso Sauce recipe was a great mashup of several different sources. Today we've got what might be the king of backyard grilled corn mashups: Buffalo Grilled Corn. It's exactly what it sounds like. Almost.
Grilled corn seasoned with buffalo-style hot sauce, blue cheese, and chives.
So, what's the best way to grill corn? I frequently use three different methods, and each has its distinct advantages and drawbacks. We may not be able to agree on the ultimate technique, but we might as well have a delicious ear or two shoved in our mouths while arguing it over, agreed? Here's the full breakdown.
"I've seen a number of recipes in magazines, newspaper, and online recently that say that soaking shucked corn in salt and sugar water before grilling will make it plumper and juicier. Is this true?"
Are you the kind of person who likes dipping your french fries in your milk shake, ordering Big Mac sauce on your McDouble, mashing up croissants and doughnuts into newer, more expensive pastries? This corn, topped with a variant of sweet and spicy Korean chicken wing sauce just might be the corn for you.
Grilled corn with a rich and spicy Korean chili sauce.
I first tasted the combo of corn with butter and soy sauce at New Years festival in Kyoto a couple years ago. There, the street vendors would grill the bright yellow corn over a glowing coal fire until deeply charred and nutty before dipping it into a bucket of soy sauce and butter. The concept was delicious, but the corn was sadly mealy and not particularly sweet. I vowed then and there that I'd make my own version when I got back to The States. This is my version.
Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend.
Today our grilled corn takes a quick trip top North Africa. The charred cobs are intensely smoky, with warm heat from harissa paste flavored with lime, garlic, cumin, and fresh mint.
Charred grilled corn with spicy harissa paste flavored with lime, garlic, cumin, and fresh mint.
Welcome to Serious Eats' Corn Week 2013. All week we'll be featuring recipes, techniques, and how-tos about how to get the most out of the sweet summer corn that should soon be flooding our farmers' markets, including a new grilled corn topping idea each day. Today, we start with a variation that combines a spicy mayonnaise with cilantro, lime, garlic, and just a hint of fish sauce. The whole thing gets topped off with a sprinkle of toasted coconut flakes.
Grilled corn tossed with a spicy chili mayo spiked with fish sauce, coated in toasted coconut, and served with a sprinkle of cilantro and lime.