{"id":2784,"date":"2020-08-02T09:24:54","date_gmt":"2020-08-02T06:24:54","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=2784"},"modified":"2025-11-06T11:36:25","modified_gmt":"2025-11-06T09:36:25","slug":"grilled-corn-on-the-cob","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/grilled-corn-on-the-cob\/","title":{"rendered":"Grilled corn on the cob"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. Look for ears with tight green husks and plump kernels, skipping those with holes where kernels didn\u2019t grow.\u00a0\u00a0Look for tassels that are yellow to brown and sticky to the touch.<\/li>\n
  2. You can store corn in an airtight container in the refrigerator for up to 3-4 days.<\/li>\n
  3. You can soak corn on the cob in water first, before grilling. This adds a bit of moisture but there\u2019s no need if you are working with fresh corn.<\/li>\n
  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\u2019re grilling, making them even more tender.<\/li>\n
  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. \u00a0Sprinkling them with water and sea salt is the last touch before serving it. So simple, but yet so delicious.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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