Welcome to the new and improved Carano's Cucina. I make a lot of kick ass food and go out to some amazing restaurants. Take a look around and make yourself at home :)

Monday, July 19, 2010

Summertime is Corn Time

I recently delved into my very first grilled corn. Seems strange that I never have and I don't really have a reason. But I got a bee in my bonnet to do it, and do it I did dammit! So after making my corn purchase at Szalay's Farm Market in Cuyahoga Falls, Ohio I was ready to do it. I got advice from several different people on how to do it several different ways, so as I always do, I took what I liked out of that advice and then winged it.  First, look at this gorgeous corn! Szalays' does it right!I've never once been disappointed. The yellow/white corn combo is winner.

I pulled off the outer layers of the husk and all the inner silks, leaving just the inner, lighter colored husks on the corn. Then soaked the ears in a big bowl of water with about 3/4 cup of sugar. So about a gallon or so of water to the sugar. I let them soak for half an hour.

While they soaked, with about 10 minutes or so left, I got the grilled heated up. The inner husks did not cover the corn completely but that was fine with me, I wanted some of the char marks on it. So on the grill they went!

The first (and well, maybe the only mistake) I made during this process was that at first, I did not close the lid of my grill. I rarely do this, so I didn't think to do it this time. But when I went out for the first turn, I could see that the husks were charring and the corn itself still looked very raw. The lid needs to be closed to seal in the heat and cook the corn more evenly. After I realized this, it was smooth sailing. I turned it several times in the cooking process. All totaled, it was probably about 15-20 minutes, with a turn every 5.

While the corn was cooking, I prepared a big salad with lettuce, herbs and scallions from my garden.  Tomatoes aren't quite ready yet.  With croutons and some nice Havarti cheese, with a similar balsamic vinaigrette, it was a refreshing yet hearty salad.

I also decided to make a Romano cheese and sage (from the garden again) butter.  I happen to really love the taste of sage on corn, but that may not be your thing.  So try chives, or thyme if you prefer.  Once the corn was done, I peeled off what was left of the husks.  They did get pretty burnt up, but the corn did not.

Then a slather of Romano sage butter, and it was time to sink our teeth in!  Delish!!!

If you've never tried grilling your corn, I highly recommend it!  

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