FOOD & DINING

Grilled corn on the cob pops like July 4th fireworks

Karen Fernau
The Republic | azcentral.com
Deep fried cornbread crusted corn on the cob with jalapeño mustard by chef Bryan Dooley.
  • Choose corn ears with fresh%2C green husks and sticky yellowish-brown silk.
  • Pick the plumpest ears and peek inside the husk to check for worms or brown spots.
  • Corn begins converting its natural sugars to starches right after harvest%2C so fresher is sweeter.

Fourth of July without corn on the cob seems as unsettling as Thanksgiving without turkey.

But sometimes it pays to upend traditions.

This year, make corn on the cob as electrifying as fireworks with exploding flavors.

"There's nothing wrong with butter and salt, but when paired with strong flavors, you might never eat corn the traditional way again," said Bryan Dooley, owner of Bryan's Black Mountain Barbecue in Cave Creek and author of a cookbook with the same name.

Dooley adds pop to this traditional holiday side dish in different ways: By rolling the cobs in caramel; dousing grilled corn in a wine reduction and covering in chopped peanuts; deep-frying in cornmeal and topping with jalapeño mustard; or covering with homemade barbecue sauce and brisket butter.

Inspired by Independence Day, Dooley created a gussied-up corn using traditional American ingredients and bold flavors.

"What's more American than grilled corn topped with succotash? Maybe a PB&J," he said.

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Dooley is not the first to dress up the cob. Mexican street vendors have long sold corn bathed in mayo, rolled in cotija cheese, seasoned with paprika or chile, and squirted with lime.

Whatever the flavors, the best corn is the freshest. Corn begins converting its natural sugars to starches immediately after harvest, so fresher really is sweeter.

Recipes

Barbecue-Style Corn on the Cob With Smoked Brisket Butter

Peanut Butter and Jelly Corn on the Cob

Deep-Fried, Cornbread-Dipped Corn on the Cob With Jalapeño Mustard

Grilled Corn on the Cob With Succotash Confetti Butter

Salted Caramel Corn on the Cob

Follow these tips for buying and preparing fresh corn:

  • Choose ears with fresh, green husks and sticky yellowish-brown silk. The bushier the silk, the more kernels of corn on the cob. Stay clear of corn without the silk, a sign that the grocer cut off telltale signs of age.

  • Pick the plumpest ears and peek inside the husk to check for worms or brown spots. Kernels should be close together, shiny and firm.

  • Shuck the corn at the last minute.

  • It's best to buy and eat corn on the same day, but if you can't, store corn with husks left on in the refrigerator. Cooling slows down the sugar-to-starch conversion.

  • To shuck corn, peel the husk back from the top and remove completely. To remove silk, gently rub the raw ears with a kitchen towel, or use a corn-silk brush, available in most kitchenware stores. Break off any stalk at the bottom.

Native Americans considered corn a gift from their gods, and most of us understand why.

"It's hard to beat good corn on the cob," Dooley said, "especially when it comes loaded with flavor."

Details: Bryan's Black Mountain Barbecue and Bryan's Side Door, 6130 E. Cave Creek Road, Cave Creek. 480-575-7155, bryansbbq.com.

Two ways to grill corn

There's no consensus on the best way to cook fresh corn on the cob.

Boil the ears for 10 minutes, not a second longer. Add a pinch of sugar to the water, or a splash of milk, to bring out flavor. Cover in plastic wrap and zap in the microwave.

Or, as an increasing number of corn lovers recommend, grill it. The grilling helps caramelize the natural sugars, coaxing out additional sweetness.

There are two ways to grill. Follow either way for grilled corn perfection:

Grilled corn with husks

Prep: Peel back the husks, but don't detach. Remove the silk. Smooth the husks back over corn. Soak the corn in water for at least an hour.

Grilling: Heat to medium and place corn on grill. Cook uncovered for 15-20 minutes, turning occasionally. Peel off husks. Return corn to grill and cook on high heat for about 5 minutes, or until some kernels turn black.

Grilled corn without husks

Prep: Peel corn and remove all the silks. Lightly coat ears with extra-virgin olive oil or butter. Lightly dust with sea or kosher salt. Or boil for 2-3 minutes to soften kernels before oiling and grilling.

Grilling: Heat grill to medium-high and place corn on grill. Grill uncovered for 5-10 minutes, turning frequently as kernels turn black.