What's the best way to tell if your corn is sweet enough? Well taste it of course (uncooked that is)! This is something that I had always seen my Abuelita do whenever I would go shopping with her. She also "taught" me to always open the corn before buying it to make sure the kernels were still good, plump and not dried out. I have to admit though, since moving to Chicago, it is rare that I see someone open up the cobs to check out the kernels (in fact, the only other time that I have seen someone join me in the good corn hunt was at a Mexican grocery store and it was a "little old lady" as my abuelita to say, someone else's abuelita). But this hasn't stopped me from doing so. I would much rather look "picky" at the grocery store then come home and be greeted with wilted and sickly looking corn.
(now this is some good looking corn if I say so myself)
Anyway, back to the recipe/method. I saw this episode and decided to try it out that week. Without telling Brad what I was doing, I followed the directions and then handed it off to Brad later on that evening to stick it on the grill to compliment our meal for that evening. When it came time to eat, both Brad and Jacob said it was some of the juiciest and sweetest corn they had ever tasted. I then shared with them my little secret and decided that this will now be our go to method for cooking corn when we have the time/foresight.Grilled Corn on the Cob
from Cook's Country (America's Test Kitchen)
"If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty."
Ingredients
| Salt and pepper | |
| 8 | ears corn , husks and silks removed |
| 8 | tablespoons unsalted butter , softened, or 1 recipe flavored butter (see related recipes) |
Instructions
1. In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.
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