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@ForkReporter- Technique of the Week- Grilling Corn
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All of them have their pros and cons. So yes, you can argue with me on any of these. I'll tell you why I like what I like. This is a simple breakdown. You can choose based on what you enjoy and flavors and whatnot. Shucking to shock or not to shock. Are you going to shock your corn? That means to remove everything on the outside prior to cooking. I say yes, I'll explain why, but shucking the corn before grilling gives it a smoky charred flavor. You don't get if you leave it in the husk. It also speeds up the cooking process, which I like. So keep that in mind. Method one in the husk. This is my least favorite taste wise least favorite experience wise. So you place the corn still in the husk, directly on hot coals, or you can do it on a grill rack over the coals. But you turn it, you know, keep rotating it for about 15 minutes until the corn is steamed through. The husk will be blackened. The corn inside should be moist and tender. One of the keys to this is really soaking it prior. You soak the husk, you get it imbibed with the water. That's what causes the steaming. Why I don't like it. The pros and cons of this are obvious little prep. I mean, it's just basically soaking it and putting it on there. The husk helps keep the corn juicy. That's a plus. And you get a nice grassy flavor with the outside husk and all of that. Minimal prep is probably the biggest deal of that. The con for me is a killer. The blackened husk is garbage. It's super messy to eat. You're putting that on your friends and family. It doesn't give you a classic grilled flavor. And I'll explain where you can kind of balance that out. But I think as much as it adds aesthetics to it, I mean, it is sexy as hell. Don't get me wrong. You put husk on. It's grilled. It looks great in photographs. It's amazing. But it's kind of like love making on the beach. I'm just going to say it. Much prettier in film than it is in real life. Okay. So it looks nice and you go, okay, this is going to be great. But the reality is you are covered in soot and your guests are covered in soot and mess. And now they have to. There's two ways to do it. You can pull the silk out prior, pull everything bad, pull the silk out prior and all of that. I don't think it's worth it. And I think it looks pretty, but I think it's it's a form over function for sure. Method number two. Wrap in foil. This is my favorite after testing all of these. This is my favorite for control. For ease of use. And when I say control, control over flavor, even control over char. And there are ways to still get smokiness beyond that foil. Problem is, it's no sexy. I mean, it's in foil. It's not sexy. I mean, you could do it in parchment as well, but then you have the same risk as the other. And that means charring it up and all of that, Michigan's who wants that. So you shut the corn, you remove the silk, you wrap it in heavy duty aluminum foil. And optionally, you put in your flavors like your butter or your oil, your salt, your pepper, if you want any other spices or heat in there, you put them with that as well. And I will tell you, this gives some of the best control over those flavoring. You'd grill it directly on hot coals or on a great over the coals and you turn it occasionally for about 15, sometimes 20 minutes. And I often will do this starting over a hot grill. I'll do it on the warming. The warming grill, you know, that's that top small one that's kind of thin. I like to do things, cook things on there over higher heat and I can control them more if they're delicate like corn, but still get a char on them because the heat will go from the great to the foil to the fleshy, wonderful part of your corn. And the pros on this are wonderful, easy to serve, keeps the corn hot even longer after it's cooked. I put them in a big bowl afterwards. I can also label them in quotes by pig tailing the ends. If I twist the ends of the foil, I know that they're for my wife, they don't have any dairy in them. So I can say all the ones with the long pointed ends, they are with oil and with these seasonings, you could do that. And then the ones with butter, I smash the ends in so they're wrapped tightly. And then you could do another by going if it's got one point in the flat and it's got it's hot, it's got heat, whatever. I like that kind of like an imponata. You can go ahead and twist it differently to let people know what's inside. That is, the foil keeps it tender, continues to steam, and I like all of those. It requires a little more prep. I have a way that does it fairly quickly because you have to chuck clean and then wrap it up with all those things. We come back, I'll tell you how the other options and how I do the wrapped in foil method cleanly and simply by using one tool. In your kitchen that makes it super duper easy and helps with even the flavor. We're talking grilling corn for technique of the week. We'll get back to that in just a second. A lot going on on today's program, including we'll take a look at the no tax on tips and whether that's a good idea for all those involved. It's very popular with politicians right now. Trump came out with it first and then now we're hearing Kamala talk about it as well. What else? Oh, we're going to be talking Thai food coming up and we'll have that in the studio. And Dr. Annie hit me up on X and said, are you having any food in the studio today? Maybe Ashley came for that. Well, Ashley always comes for the food. That's right. And I will tell you, talking about Ashley Johnson in the KFI News studio today, she's ready to pop. She's got a bun in the oven and she's ready to go. I am. But the first question, I said, don't laugh too much today, which I think I handled that for her. But Anne, don't eat any of the spicy food because I don't want this happening on my watch. Yeah, I'm doing the complete opposite of what you got. Yeah. But just so people know for the behind the scenes, the way it works is everyone when I come in are like, Hey, Neil, it's nice to see you as their food coming today. So I kind of feel like second to they're not really saying hi. It's nice to see you. They're saying, Hey, is there food? So yes, there is food today. We'll be getting into that shortly. Right now talking about corn on the grill. I told you my favorite method is wrapped in foil. I'll get back to that in a second. The third method is grilling it naked. So grilling it unshucked where you soak it in water and then you put it. You know, sometimes you can even tie the tip. It looks beautiful. It's horribly messy. And I think it's a slap in the face to your guests. It's messy. And I don't think it adds much. It basically steams it. It's not much different than putting it in foil. So I go straight to the foil and I'll tell you more about that in a second. Grilling it naked is the third option. And that is really shucking the corn, cleaning it off, getting the silk off. If some stand stays on there, it's fine. It's going to burn off. You place the corn directly over the hot fire. Grilling it, turning it occasionally for about 10 minutes because it cooks more quickly. It chars quickly. It gets tender. The pros, super quick, super easy, delicious, smoky, charred flavor, great cons. The corn might not be as juicy as other methods too. You don't control any. You put the flavoring on afterwards. I like that less. And some people I love in respect to do it that way. So wrapped in foil. We talked about wrapped in foil. We talked about not shucking it, soaking it in water. That means keeping the leaves and everything on it. And then grilling it. I'm the least fan of that method. It looks gorgeous. It's sexy. I don't think it adds much to the flavor, if any. And it's messy as hell. And I don't think it's, it looks nice. And then your, your poor family and friends have to sit there with all the soot and everything else all over their hands when they're eating, which is nasty. Grilling it naked was the last one we went over that was just, you know, peeling everything off, shucking it completely and then putting it directly on the grill. A lot of people I respect cook it that way. I'm not a fan. I use it wrapped in foil. Takes a little bit extra time, but I think controlling the flavors you put in there. The oils, the butter, any fat at all. And the other things to add spice and the like holds together. And it steams it into the actual corn in a way that I think makes even getting down to the, the cob, the husk is flavorful. So why do I do it that way? Well, I explained. I wrap it in foil. I like that it holds everything there. The best way of shucking to me. And this is if a lot of times you'll find corn wrapped halfway. So it's been partially shucked on the face and then they wrap it in the little styrofoam container with the, the plastic wrap on top. So you can see the kernels. It doesn't matter if you get it that way or if you get it completely with the husk on. What you want to do is you want to take it, put it on a large microwave safe plate. Put it in the microwave. You'll probably only be able to do four or five full ears. You put it in there completely and you go ahead and put it on high in the microwave for that many about seven minutes or so. If you're just doing one, you can do it for about five minutes. They are going to come out incredibly hot. Okay. You're going to need a towel or something to get them out. They will be very hot. You put them onto a cutting board and again with something between you and the. The corn because they're very hot. You take your, your large chef's knife and you cut off about an inch of the end, the butt of the corn. At this point, you take the towel that you're holding and you squeeze the pointed tip of the corn. It will slide out. It will take a little bit. You keep pushing and pushing and pushing. You're squeezing the butt end out. So you squeeze the pointed end. And because of the heat and the steam, it will push it out and it will pull off the vast majority of the silk along with it. And it comes off beautifully. It's magic. So why do that? One, it shucks the corn simply and two, it par cooks, par steams, the corn, which keeps it plump and lovely. Then what I do is I now take that and I cut it in half and then wrap those in foil along with butter, a tablespoon of butter and salt or a tablespoon of butter and salt and pepper or whatever seasoning you want to put in there. Lemon, pepper, see whatever you want to put in there and you wrap them up tight. Then if I'm doing one for my wife who doesn't do dairy, then I put an olive oil in there, even a flavored olive oil, some salt on there or season it with something a little heat, you can put some sriracha in there. And it's really nice the way it comes out. It also holds the heat in. Then you put them on the grill and you grill them. You just roll. I put them on the high rack and roll them over for about 15 minutes or so. And then if I want afterwards, if somebody wants more char, you can roll them around in the foil for a little bit on the hotter side and get a little bit of char on them as well. The flavor, I think, is amazing. They keep warm for longer because they're in the foil. They're not as pretty to look at, but when you get them out, they're fantastic. One of the tips, I know they make other smoked oils and the like, but if you have a VOMFOS near you, V-O-M-F-A-S-S, there is one in Ventura and there's one in San Diego that I'm aware of. And I know that those people that own them were very good friends with my friend, Kim Peoples, who used to own the one in Claremont, which is no longer around. So I recommend them because Kim recommended them to me. I don't know the other owners of any other location at this point. So San Diego and Ventura, you go there. They have a smoky barbecue olive oil. It is fantastic, depending on how you use it. So what I do is put just a little under a tablespoon of that on the corn with some salt and wrap it up. And man, is it fantastic? It just gives the smoky barbecue flavor to it and it wrapped in foil. It's just magical. Take my word for it. If you get your hands on this, you don't even need to use a lot of it in food. But man, vegetables that I'm grilling, it just gives them this wonderful extra smoky flavor to them. So that is what I go with, that is how I like to cook it, and after all the methods I have tried, it is my favorite to use the foil and then of course the pre-esteem in the microwave prior that helps you shock them. And with the Lucky Land Sluts, you can get lucky just about anywhere. This is your captain speaking. We've got clear runway and the weather is fine, but we're just going to circle up here a while and get lucky. No, no, nothing like that. It's just these cash prizes that up quick. So I suggest you sit back, keep your tray table upright, and start getting lucky. Play for free at LuckyLand Sluts.com. Are you feeling lucky? No purchase necessary. VGW Grabbed were prohibited by law. 18-plus terms and conditions apply.