Use Carla Hall's secret cooking tricks to make it taste even more delicious. All hail the perfect corn recipes. By Carla Hall, REBDOOK.
Juicy grilled cornBetter boiled corn
I want a creamier, richer taste to my corn, so I boil it in a part-milk, part-water mixture. For every 2 cups water, add 2 cups milk, 1 Tbsp salt, and 1 Tbsp sugar. I like heat, so I also add 1 habanero chile, halved, to the liquid. Add shucked corn to the pot while the mixture is cold, bring to a boil, then reduce to a simmer. Cook 10 minutes. Remove corn from pot and serve when cool.
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Juicy grilled corn
If you want your corn smoky but not dry, you've got to brine it first. Here's a handy ratio for a brine: For every quart of cold water, add 2 Tbsp salt and 2 Tbsp sugar. Add water to a vessel that's big enough to completely submerge the unhusked corn; stir in the sugar and salt until dissolved. Place ears into the brining liquid and soak for 30 minutes, up to 10 hours. Remove corn from brine and place on a grill over medium heat. Grill 10 to 15 minutes, rotating every 3 to 5 minutes. Remove corn from grill; pull back husks. Place it back on the grill for a few minutes if you want grill marks. Otherwise, enjoy as is!
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Grandma's "fried" corn
I can still picture my grandmother making this. First, shuck 8 ears of corn. Holding the cob tall, cut the kernels off into a bowl, but don't slice too close to the cob-you want to leave about half the kernel still attached. Set the kernels aside and use a spoon to scrape the remaining bits of corn and corn milk into a medium saucepan. Over medium heat, cook corn milk, 2 Tbsp extra-virgin olive oil, and 4 Tbsp unsalted butter for 5 minutes. Stir in kernels and sauté for 10 minutes. Finish with 1½ tsp salt and a few cracks of black pepper to taste. Makes 4 servings.
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