ΣΥΣΤΑΤΙΚΑ

6 ears of corn
60 gr. of butter
Sea salt for taste
Smoked paprika for taste
Back from the camping holidays at the beach, but still chasing some fresh air on the mountains. My hubby found these beauties at the open market and he couldn’t resist to the idea of tasting a juicy grilled corn on the cob. Summer in Greece is totally connected with grilled corn on hand during our evening walks, since we were children and we never lose the opportunity of tasting them.

INSTRUCTIONS

1.Preheat grill to medium-high heat.
2.Remove husks and silk from corn.
3.Place corn on a parchment paper onto a baking grill and cook 25 minutes, turning occasionally.
4.Remove from grill and spread butter over warm corn (10 gr. butter for each corn).
5.Season with salt and smoked paprika to taste.

NOTES

  1. Look for ears with tight green husks and plump kernels, skipping those with holes where kernels didn’t grow.  Look for tassels that are yellow to brown and sticky to the touch.
  2. You can store corn in an airtight container in the refrigerator for up to 3-4 days.
  3. You can soak corn on the cob in water first, before grilling. This adds a bit of moisture but there’s no need if you are working with fresh corn.
  4. If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. This helps protect the corn kernels steam a bit while they’re grilling, making them even more tender.
  5. You can skip the step above if you choose fresh corn. Besides, the vendors roasting fresh corn in the squares and the sidewalks always shuck the corn completely before throwing it on the heat.  Sprinkling them with water and sea salt is the last touch before serving it. So simple, but yet so delicious.

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