CORN - GRILLED WITH SOY-HONEY GLAZE

By lesliejanous

GRILLED CORN WITH SOY-HONEY GLAZE

Serves 8. Published June 24, 2008. From ATK Books.

Corn grilled with soy sauce is a familiar sight at summer fairs and festivals in Japan. Returning the glazed ears of corn to the grill caramelizes the sugar in the sauce and gives the corn a deep, smoky flavor.

RECIPE TESTING
Preparing the corn for the grill

1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer.


2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear.

Trouble Skewering Corn

Remove the husk and silk from the corn cobs. Cut crosswise into 1-inch rounds and run a corkscrew through each piece, which will make it easy to run a skewer in. The coiled hole helps ensure a snug fit. Grill, turning every 1 1/2 to 2 minutes, until corn is tender and lightly charred, 4 to 6 minutes



RECIPE TESTING
Judging When Grilled Corn is Done


As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.

TECHNIQUE
Taking the Temperature of the Fire Once the coals have been spread out in the bottom of the grill, put the cooking grate in place and put the cover on for five minutes to heat up the grate. (On gas grills, preheat with the lid down and all burners on high for 15 minutes.) Scrape the cooking grate clean and then take the temperature of the fire by holding your hand 5 inches above the cooking grate and counting how many seconds you can comfortably leave it in place.


If you can hold your hand five inches above the grate for 2 seconds, it is a hot fire; 3 to 4 seconds, a medium-hot fire; 5 to 6 seconds, a medium fire; and 7 seconds, a medium-low fire.

Ingredients

• INGREDIENTS
• 1/3 cup honey
• 1/3 cup soy sauce
• 8 ears fresh corn , prepared according to the illustrations below

Details

Servings 8

Preparation

Step 1

GRILLED CORN WITH SOY-HONEY GLAZE

Serves 8. Published June 24, 2008. From ATK Books.

Corn grilled with soy sauce is a familiar sight at summer fairs and festivals in Japan. Returning the glazed ears of corn to the grill caramelizes the sugar in the sauce and gives the corn a deep, smoky flavor.


8 ears fresh corn , prepared according to the illustrations below
INSTRUCTIONS
1. Mix the honey and the soy sauce together in a 10-inch skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until syrupy and reduced to about 1/2 cup, about 5 minutes. Turn off the heat and set aside.

2. Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.

3. Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the soy mixture. Return the glazed corn to the grill for an additional 1 to 2 minutes, turning once. Serve immediately.

RECIPE TESTING
Preparing the corn for the grill

1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer.


2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear.

Trouble Skewering Corn

Remove the husk and silk from the corn cobs. Cut crosswise into 1-inch rounds and run a corkscrew through each piece, which will make it easy to run a skewer in. The coiled hole helps ensure a snug fit. Grill, turning every 1 1/2 to 2 minutes, until corn is tender and lightly charred, 4 to 6 minutes



RECIPE TESTING
Judging When Grilled Corn is Done


As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.

TECHNIQUE
Taking the Temperature of the Fire Once the coals have been spread out in the bottom of the grill, put the cooking grate in place and put the cover on for five minutes to heat up the grate. (On gas grills, preheat with the lid down and all burners on high for 15 minutes.) Scrape the cooking grate clean and then take the temperature of the fire by holding your hand 5 inches above the cooking grate and counting how many seconds you can comfortably leave it in place.


If you can hold your hand five inches above the grate for 2 seconds, it is a hot fire; 3 to 4 seconds, a medium-hot fire; 5 to 6 seconds, a medium fire; and 7 seconds, a medium-low fire.