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How to grill corn on the cob

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[howdini, get yourself a guru] [♪ relaxing music ♪] Nothing says summertime like fresh corn on the grill. [Grilling Corn on the Cob] If you want that sweet, grilled flavor on your favorite kernels, have we got some tips for you. [Joanne Hoff, for the Kraft Kitchens] Plus, I'll show you some simple recipes using Kraft 100 percent Grated Parmesan Cheese and Kraft Sun Dried Tomato Dressing that will take your corn on the cob from ordinary to extraordinary. Whether it's a roadside stand or your local market, select ears of corn that have a soft, bright green husk that fits tightly against the kernels like this. The silk should be moist like grass and have a golden brown color. It's best not to tear back the husk to inspect the corn because the kernels will lose their natural moisture and freshness. Now let's talk about barbecuing. There are three ways to grill your corn: in the husks, shucked, or shucked and wrapped in foil. To barbecue in the husks, simply pull back the husks and remove the silk, like this one. To make sure our husks are moist and won't burn on the barbecue, here's a great tip. Return the husks to their original position and soak the corn in water for ten minutes. Simply grill the corn on a medium-high heat for 15 minutes or until they are tender. You can also just put your corn directly on the barbecue. After shucking the corn, brush the kernels with dressing. I like to use Kraft Sun Dried Tomato Dressing. Tomatoes and corn are a classic flavor combination. Then barbecue on medium-high heat for 8-10 minutes until the corn is tender. This is a bit more interactive for all of you grill masters out there. Keep turning and brushing the corn with dressing until it's ready to serve. Whenever I'm serving a crowd of people, I like to shuck my corn, wrap them in foil, and put them on the grill. This is our third method and it's easy and low-maintenance grilling. After removing the husks and the silk, rinse the corn under cold water. Shake off any excess water and wrap each one in foil. Place them on a barbecue at medium-high heat for 15-20 minutes or until the corn is tender. You can turn them occasionally. These husks may look blackened on the outside, but inside the corn has been steamed perfectly. They will taste sweet with a smokey flavor from the grill. Delicious. If you've wrapped your corn in foil, to keep them warm just leave them in the foil and place them on a platter. Corn is delicious on its own, but why not jazz it up a bit. I like serving my grilled corn with different toppings. Try these terrific ideas. In this instance, I have a mixture of a quarter cup butter, two tablespoons Kraft 100 percent Grated Parmesan Cheese, and a teaspoon of fresh parsley that can be spread over the corn. It adds a great salty flavor for the sweet corn. Another idea is to simply brush your grilled corn with a Kraft vinaigrette or creamy dressing, like our Kraft Classic Caesar. A real crowd-pleaser is to brush your cooked corn with Kraft Mayo Real Mayonnaise. And follow that with a squeeze of fresh lime juice. Or brush on the mayo and roll the corn in parmesan cheese. [♪ relaxing music ♪] []

Video Details

Duration: 3 minutes and 19 seconds
Country: United States
Language: English
License: All rights reserved
Producer: Howdini
Views: 117
Posted by: howdini on Aug 30, 2010

Nothing says summertime like fresh corn on the grill. Joanne Hoff for the Kraft Kitchens shares great tips on how to select the the sweetest ears and grill them to perfection.

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