Of all the vegetables that you can put on the grill, corn is one of the best.
Corn on the cob that is fresh – meaning that you buy local from an actual farmer – is something you should always be on the lookout for. It can change the way you will ever look at corn again.
As soon as it is picked though, the ears start to lose their sweetness by turning their sugar into starch. You can help to minimize this by buying corn as fresh as possible, wrapping it tightly in a plastic bag, and storing it in the coldest part of your refrigerator. But don’t let it linger longer than three days.
Since it’s not always possible to buy fresh corn on the cob, this recipe uses a hack to bring back some of that sweetness by borrowing a technique from the meat world – brining. Having your ears spend a few hours in a sugar and salt brine helps to renew the natural sweet flavor of a farm fresh ear.
You can cook sweet corn directly on the grill but you can amp up the flavor with a few dashes of Bolner’s Fiesta Season-it-All. I have always generally shied away from seasoning combinations – particularly one that suggests that it “seasons it all” – but this product is something that I buy in a jumbo container. Bolner’s Fiesta Products is a San Antonio based company and is best known for their early recognition of the impact of Hispanic culture on Texas and Southwestern cuisines. They make a whole line of spices that can be used to create authentic Mexican dishes and are a staple in most Central Texas grocery stores – often with their own dedicated part of the spice aisle!
8 ears of sweet corn on the cob, preferably locally farm picked, shucked and silks removed
1 gallon of water
1/2 cup table salt
1/2 cup granulated sugar
3/4 cup unsalted butter
to taste, Bolner’s Fiesta Season-it-All Seasoning
Heat the gallon of water to boiling and whisk in the salt and sugar until it dissolves. Allow the brine to cool. Submerge the ears of corn for at least an hour or up to 8 hours.
Preheat an outdoor grill and oil the grates with vegetable oil.
Dry the corn and grill each side for about 3 minutes until it is lightly caramelized. Continue to turn the ears so they cook evenly. Remove the corn and baste in butter. Right before serving sprinkle with Season-it-All.
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