Bobby Flay's Grill It! - Bobby Flay [29]
Perfectly Grilled Corn
Each year I wait for the end of summer so I can eat fresh Jersey corn on the cob until I burst. When I was growing up, my mom, like every mom at that time, would husk the corn and boil it in salted water. While I have fond memories of corn prepared that way, once I became a chef, I learned that grilling or roasting corn in its husks is a far superior way to prepare it. Boiling corn in water seems to leach out the flavor. It’s also all too easy to overcook corn this way, giving the kernels a mushy consistency. Grilling it in the husks steams it and concentrates the natural sweet flavor while imparting the taste of the husk into the corn. Corn prepared this way is so good that all it needs is some butter and salt. However, I have included more than half a dozen other ways to use it in this chapter that are every bit as good.
Serves 4
8 ears corn
Kosher salt
Heat your grill to medium.
Pull the outer husks down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a paring knife.
Remove the husks from the cobs before eating the corn.
To remove corn kernels from the cob
Stand the cob upright on its stalk end in a large bowl or pan. Hold the tip with your fingers and cut down the sides of the cob with a sharp paring knife, releasing the kernels without cutting into the cob. Run the dull edge of the knife down the naked cob to release any remaining corn and liquid.
Grilled Corn and Tomato Cracked Wheat Salad
You won’t find corn, balsamic vinegar, and basil in the tabbouleh at Middle Eastern restaurants. The classic version is made with bulgur wheat combined with lots of mint and parsley, tomatoes, and lemon juice. But the bulgur wheat provides a blank canvas for any ingredient you want to use, and I love the combination of flavors in this great summer side dish.
Serves 4
Kosher salt
1 cup bulgur wheat
4 ears Perfectly Grilled Corn
3 tablespoons canola oil
Freshly ground black pepper
¼ cup finely chopped fresh flat-leaf parsley leaves
¼ cup finely chopped fresh chives
¼ cup finely chopped fresh basil leaves
2 ripe beefsteak or 4 plum tomatoes, halved, seeded, and finely diced
1 small red onion, finely diced
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
½ cup extra-virgin olive oil
Bring 3 cups of water to a boil in a medium saucepan. Add 1 tablespoon of salt and stir in the bulgur wheat. Cover the pot, turn off the heat, and let sit for 30 minutes or until the bulgur is tender. Drain well and press out any excess water. Place in a large bowl.
Heat your grill to high.
Remove the husks from the grilled corn and discard. Brush the ears of corn with the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes.
Remove the kernels from the cobs and place the kernels in the bowl with the bulgur. Add the parsley, chives, basil, tomatoes, and onion and toss to combine.
Whisk together the vinegar, lemon juice, garlic, and extra-virgin olive oil in a small bowl and season with salt and pepper. Pour the mixture over the bulgur mixture and stir well to combine. Let sit at room temperature for at least 30 minutes before serving. The tabbouleh can be made 1 day in advance and stored, covered, in the refrigerator. Serve cold or at room temperature.
Charred Corn Guacamole with Corn Chips
I love the smoky flavor and crunch that grilled corn gives to the buttery flavor and texture of avocado. This guacamole also goes well atop grilled fish