contessa, grilling/roasting corn on the grill takes a bit of finesse/care...
if done too much, the sugars will burn, if done right, it will make a slight carmelization of the sugars on the surface of the kernels...
Nothin' better if done right!
I do mine, after brining in the husks in salt water, on low indirect heat for about 15 minutes...
then peel back the husks and grill on all burners, set at medium, for maybe 3-4 minutes, turning constantly to just get a very slight browning, evenly, on all sides...
That's how I do it on a Weber three burner Gas Grill...
YUMMMM!
excellent with a spray OLIVIO, that I add some cayenne pepper to, in the spray bottle...
a little cayanne, not so much as to overpower the food it's sprayed on...<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
cayenne is fine enough as to not clog the spray tip either... (a little garlic juice, like
THIS added is also very good!)
the spray olivio with cayenne & garlic is also great on all kinds of veggies & fish!
fantastic on a good Maine Lobstah! or steamed pissahs (with bellies!)
