Written by adam on May 1, 2007
Grilled Scarlet Corn
If you have a grocery store with a fairly open-minded produce manager, you just might find a package of these in the produce case along with the other corn. Oh yes, this is a genetically produced corn variety called Scarlet Sweet Corn. And just let me say, it's totally cool. Taste-wise, it's nothing different than regular old American midwest sweet corn. But it looks cool and you can feel good about yourself for going "outside the box."
My recipe for grilled corn is pretty easy. You take a quick trip in some foil with a pat of butter then finish off over the coals. Or in my case, the infrared burner.
To make grilled corn
Shuck the corn and remove all fibers. Lay each ear of corn out on a rectangle of foil and fold the ends and top up. Before rolling up the top, place a tablespoon of butter on top of the cob. Close the pouch.
Grill as close the the heat source or coals as possible without grilling directly. Do this for about 15 minutes. You'll start to hear the butter sizzle, and a quick check of the cob will reveal steam and very hot kernels.
Finish off over direct heat for a few minutes. Turn often.
Responses to "Grilled Scarlet Corn" ...
It reminds me of the Indian corn husks my mom used to use for decoration.
I know! I told TheWife that it looks like Maize and we should all give thanks.
I have never seen corn like this before. It is beautiful to say the least and the kernals on this variety seem to be plumper than other types of corn.
you should see if you can find Garrison Keillor's "Prairie Home Companion" tale of that good sweet corn. He also talks about how the corn is best with pot roast, stringy--the way God intended it to be.
Yes, the kernels were plump. But hey, you can do anything with genetic modification.