There’s something special about grilled corn on the cob – the slight char, the smoky flavor, the fun of eating it outdoors with friends and family. And when it comes to grilling corn, nobody does it better than the Barefoot Contessa herself, Ina Garten. In this article, we’ll dive into Ina’s secrets for grilling the perfect ear of corn, along with some tips and tricks to elevate your summer cookouts.
The Importance of Fresh, High-Quality Corn
Before we get started on the grilling process, let’s talk about the star of the show: the corn. Ina Garten is a firm believer in using only the freshest, highest-quality ingredients, and corn is no exception. When selecting corn, look for ears with bright green husks and no signs of mold or decay. The kernels should be plump and tightly packed, with no gaps or wrinkles.
Why is fresh corn so important? Fresh corn is sweeter and more tender than older corn, which means it will grill up to perfection with a natural sweetness and a tender, slightly crunchy texture.
Ina’s Favorite Corn Varieties
Ina Garten is particularly fond of two corn varieties: Silver Queen and Golden Bantam. Silver Queen corn is known for its tender, sweet kernels and its ability to hold its shape when grilled. Golden Bantam corn, on the other hand, has a slightly sweeter flavor and a more delicate texture. Both varieties are excellent choices for grilling, and can be found at most farmers’ markets or high-end grocery stores during peak corn season.
Preparing the Corn for Grilling
Once you’ve selected the perfect ears of corn, it’s time to prepare them for grilling. Here’s how Ina Garten does it:
Shucking and Cleaning the Corn
To shuck the corn, simply pull back the husk and remove the silky threads and any leaves. Rinse the corn under cold running water to remove any remaining silk or debris. Pat the corn dry with a paper towel to remove excess moisture.
Removing the Corn Silk
Ina Garten recommends removing as much of the corn silk as possible to prevent it from getting in the way of the grilling process. To do this, simply run a vegetable brush or a clean toothbrush over the corn to remove any remaining silk.
Ina’s Grilling Technique
Now that our corn is prepped and ready to go, it’s time to fire up the grill! Here’s how Ina Garten grills the perfect ear of corn:
Preheating the Grill
Preheat your grill to medium-high heat (about 400°F). Ina Garten recommends using a gas grill for grilling corn, as it allows for easier temperature control.
Grilling the Corn
Place the prepared ears of corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes to ensure even cooking. Ina Garten recommends rotating the corn in a circular motion to get those nice, even grill marks.
Why is it important to turn the corn frequently? Turning the corn frequently prevents it from burning and ensures that it cooks evenly. This will give you a juicy, slightly charred ear of corn that’s perfect for serving.
Checking for Doneness
To check if the corn is cooked to perfection, remove an ear from the grill and peel back the husk. The kernels should be lightly charred and tender, with a slight crunch in the center.
Elevating Your Grilled Corn Game
Now that we’ve covered the basics of grilling corn with Ina Garten’s technique, let’s talk about some ways to elevate your grilled corn game.
Ina’s Favorite Grilled Corn Toppings
Ina Garten loves to top her grilled corn with a variety of ingredients to give it an extra boost of flavor. Here are a few of her favorites:
| Topping | Description |
|---|---|
| Unsalted Butter | Melted unsalted butter adds a rich, creamy flavor to the grilled corn. |
| Salt and Pepper | A sprinkle of salt and pepper enhances the natural sweetness of the corn. |
| Grated Parmesan Cheese | A sprinkle of grated Parmesan cheese adds a salty, nutty flavor to the grilled corn. |
| Fresh Herbs | Chopped fresh herbs like parsley, chives, or cilantro add a bright, freshness to the grilled corn. |
Other Grilled Corn Variations
Ina Garten loves to experiment with different grilled corn variations to add some excitement to her summer cookouts. Here are a few ideas to try:
- Mexican-Style Grilled Corn: Top grilled corn with mayonnaise, cotija cheese, chili powder, and a squeeze of lime juice for a spicy, tangy flavor.
- Herb-Infused Grilled Corn: Mix softened butter with minced herbs like parsley, chives, or cilantro, and spread onto the grilled corn for added flavor.
Conclusion
Grilling corn with Ina Garten’s technique is a surefire way to impress your friends and family at your next summer cookout. By following these simple steps and tips, you’ll be on your way to grilling the perfect ear of corn in no time. So go ahead, fire up the grill, and get ready to enjoy the sweet, smoky flavor of perfectly grilled corn!
What is the best type of corn to use for grilling?
The best type of corn to use for grilling is sweet corn, specifically ears that are heavy for their size and have a tight, green husk. You can also look for ears with a slight give when pressed, indicating they are ripe and ready to eat. Some popular varieties of sweet corn include Silver Queen, Golden Bantam, and Honey & Cream.
Ina Garten, the Barefoot Contessa, swears by using the freshest corn possible, so try to find ears that have been picked recently. You can also soak the ears in cold water for about 30 minutes before grilling to help them stay moist and tender. Whatever type of corn you choose, make sure to remove any excess silk or debris from the ears before grilling for the best results.
How do I prepare the corn for grilling?
To prepare the corn for grilling, start by pulling back the husk and removing any excess silk or debris. You can also remove the husk altogether, but leaving it on can help retain moisture and add a smoky flavor to the corn. Next, rinse the ears under cold running water to remove any remaining dirt or debris. Pat the ears dry with paper towels to remove excess moisture.
For an added layer of flavor, you can brush the ears with olive oil, melted butter, or a flavored oil like truffle or chili oil. You can also sprinkle the ears with salt, pepper, and any other seasonings you like before grilling. Ina Garten recommends seasoning the corn liberally with salt and pepper, and then grilling the ears over medium-high heat for about 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
What is the best way to grill corn?
The best way to grill corn is over medium-high heat, turning every 2-3 minutes, until slightly charred and tender. You can grill the ears directly over the heat source, or use a grill basket or grill mat to prevent the ears from falling through the grates. Ina Garten recommends grilling the corn for about 10-12 minutes, or until the kernels are slightly softened and the husks are slightly charred.
To achieve the perfect grilled corn, make sure to preheat your grill to the correct temperature, between 375-400°F (190-200°C). You can also rotate the ears every minute or so to ensure even cooking. If you’re using a gas grill, you can close the lid to help retain heat and promote even cooking. For a more intense smoky flavor, try grilling the corn over charcoal or wood chips.
How do I serve grilled corn?
Grilled corn is a delicious and versatile side dish that can be served with a variety of meals. Ina Garten recommends serving grilled corn with a pat of butter, a sprinkle of salt and pepper, and a squeeze of fresh lime juice. You can also try slathering the corn with a flavored butter, like herb or chili butter, for added flavor.
For a more substantial meal, try serving grilled corn with grilled meats, like steak or chicken, or with a summer salad featuring fresh vegetables and herbs. You can also use grilled corn as a topping for tacos or as an ingredient in soups and stews. Whatever way you choose to serve it, grilled corn is sure to be a hit at your next summer gathering.
Can I grill corn in advance?
Yes, you can grill corn in advance and reheat it when you’re ready to serve. Ina Garten recommends grilling the corn ahead of time and then refrigerating or freezing it until you’re ready to reheat and serve. To reheat grilled corn, simply wrap the ears in foil and heat them in a preheated oven at 350°F (180°C) for about 10-15 minutes, or until heated through.
Alternatively, you can grill the corn and then refrigerate or freeze it for up to a week. Simply reheat the corn in the microwave or oven when you’re ready to serve. Keep in mind that grilled corn is best served fresh, so try to grill it as close to serving time as possible for the best flavor and texture.
Are there any variations on grilled corn?
Yes, there are many variations on grilled corn that you can try to add flavor and excitement to this summer side dish. Ina Garten recommends trying different seasonings and toppings, like cotija cheese, chili powder, or smoked paprika, to give the corn a unique flavor.
You can also try grilling corn with the husk on, or with the husk off and wrapped in foil. This will give the corn a slightly different texture and flavor. For a spicy kick, try grilling the corn with diced jalapenos or serrano peppers. You can also grill corn with other ingredients, like onions or bell peppers, for added flavor and texture.
Is grilled corn a healthy side dish?
Yes, grilled corn is a relatively healthy side dish, especially when compared to other summer staples like potato salad or coleslaw. One ear of grilled corn contains about 80 calories, 2g of protein, and 1g of fat, making it a low-calorie and low-fat option.
Grilled corn is also a good source of fiber, vitamins, and minerals, including vitamin C, thiamin, and folate. Since grilled corn is a whole grain, it contains more fiber and nutrients than processed corn products. Just be mindful of added toppings or seasonings, which can add extra calories and fat to this healthy side dish.