[MUSIC PLAYING]
Shawn Olsen with Utah State University extension.
I want to show you a quick and easy way to grill sweet corn.
Now, of course, you want the very best, highest quality corn
to start with, so when you're shopping,
look for corn with a bright green husk.
Maybe, check the tip a little bit,
make sure it's on the younger side.
And the younger kernels will be full of sugar.
So when we start grilling it, they
will turn to caramel and give the corn
a wonderful flavor, in addition to the smoke
flavor from the grill.
Now there's a lot of ways to do this.
A real simple way that I found to do it,
is to pull off a few of the outer layers,
leave two or three layers and take that corn,
soak it in water.
I've just used this cooler--
probably about a minimum of 15 minutes up to an hour.
Then go ahead, take it off.
[SIZZLING SOUNDS]
Put it on the grill.
I like to use a medium grill, 350 to 400 degrees.
So our corns there on the grill.
Now the advantage of soaking it in the water,
is it will help steam the kernels they'll
be more plump and more juicy.
Now the corn needs to be turned about every five minutes,
and as it cooks, it will char and give a smoky flavor
to the corn.
So I'm going to put that on there.
Let that cook for about five minutes
and then I'll turn it 5 minutes per quarter.
So a total of about 20 minutes.
You can see the ear starting to get some char on it.
Let that char on all four quarters.
So I'm going to set this one aside and just let
it sit there for a couple of minutes
because it'll be good and hot.
And then we'll peel that back.
And then it'll be ready to eat.
I also like to leave a little bit of the stalk
here on the end that can be used as a handle.
Like if you're eating it outside or in the Park or whatever,
if you're going to serve it in a more formal setting inside,
you can of course cut that off.
So it's best to use some gloves or an oven Mitt or something
when you start peeling this corn because it'll be hot.
So let's take a look.
[RUSTLING SOUNDS]
The beauty of this method is that the silks, once they're
cooked, they just peel right off.
This could have been cooked just a little teeny bit more,
but you can see the silks just come right off.
Then go ahead and put a little butter, salt,
and pepper, garlic salt, whatever you like,
and then give it a taste.
[CRUNCH]
Hmm.
Very good.
The advantage of this method, it's real simple.
Just soak the corn in the water, put it on the grill.
Now there's a couple of other options that you can do.
The first one is you can take some corn, peel it back--
[SCRUNCH SOUNDS]
--get all the silks off, then pull the husk back, and then
just tie the end here with one of the husks, like I've
done here with this one.
And this is ready to go right on the grill.
That'll keep the husk around the corn and help protect it.
Now another option, is you can
[TEARING SOUND]
Completely shuck the corn,
[CRUNCH NOISES]
Then wrap it in aluminum foil.
The foil helps protect the corn and just put
that right on the grill.
Now with this method with the foil and the husk on the corn
will cook a little quicker, probably
10 or 12 minutes, whereas, with the husk on,
it'll take 15 to 20 minutes.
Another option, is completely shuck the corn.
Just put the corn itself right on the grill.
And with any of these methods, you
need to keep the corn turned every few minutes.
The disadvantage of the foil and the completely shucked corn
is you won't get quite as much of the smoky flavor as when
you're using it in the husk.
And as the husk char, it gives the corn
a really unique flavor.
OK, so we've been grilling this corn for 15 or 20 minutes.
Each of the quarters is charred and looks good.
Now an easy way to tell if it's done is just to set this off.
I've got this ear here already, just poke the tip with a fork.
And if it's soft and you get some clear liquid coming out,
then it's done.
So that's a good way to tell.
And of course, once you've done it a few times,
you know your grill and temperature,
you'll know exactly when it's done just based on experience.
No matter which method you decide to use, as I mentioned,
use the freshest, best corn that you can find.
And grill it 350 to 400 degrees.
Soaking in water is optional, but it does steam the corn,
make it more tender and more moist.
No matter what you do, enjoy grilling corn.
It gives it a unique flavor Thanks.