KARE in the Kitchen: Alicia's State Fair-style 'Grilled Sweet Corn' (2024)

FAQs

KARE in the Kitchen: Alicia's State Fair-style 'Grilled Sweet Corn'? ›

I like to use charcoal to give it that char flavor. Throw the corn directly onto the hot side of the grill and let them cook for about 20-30 minutes, rotating them every so often. They should be a little charred on the outside. Peel back the husk, load on the butter and salt and enjoy!

Grilled corn on the cob bursts with sweet-and-savory flavor and takes just 10 minutes or less. Learn how to grill corn the easy way so it's perfectly charred and juicy! Grilled corn on the cob was one of my go-to summer snacks growing up in Egypt. Some street vendors specialized in the crispiest, fluffiest Falafel.

How to do it: Shuck and clean corn. Don't worry about getting every last stray piece of silk—they'll burn away on the grill anyway. Do not be tempted to brine your corn. Place the corn directly over a very hot fire, and grill, turning occasionally, until it's charred and cooked through, about 10 minutes total.

Jerry Untiedt says his corn, freshly harvested in this Aug. 8 photo, gets better each year. Untiedt has produced for the State Fair for about 20 years.

Last year, the Tornado Potato was new: an entire potato, cut into a spiral, flash fried and put on a stick. This year they're dipping it in chocolate. Really. Sonny's Spiral Spud, inside the Food Building.

If tender corn kernels are your ideal, grill your corn with the husks on. This method requires little-to-no prep work in advance of grilling, but takes a bit longer for the corn to cook. You can simply place whole cobs in the husks on a medium-hot grill, and cook them for 15 to 20 minutes, turning them occasionally.

To Direct Grill Corn

Remove husks and silk from corn. Brush each piece with olive oil. Place corn directly on the grill and cook 10-15 minutes turning occasionally. Remove from grill and serve with butter, salt & pepper to taste.

Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The corn kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved.

Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad. In the last minute, brush with melted butter and roll around.

How long to grill corn on a gas grill without husk? ›

It takes approximately 20 minutes (10 minutes per side) to grill corn on the cob when cooked in foil. After cooking for 20 minutes on the grill, remove the corn in the foil from the grill. Let the corn steam in the sealed foil for 5 minutes after removing it from the grill to soften up the kernels.

'Minnesota 13' is a red-tinged yellow dent corn developed at the University of Minnesota in the 1880s. By the 1920s, it had become the quintessential moonshine corn in the Upper Midwest — to the point that during Prohibition, 'Minnesota 13' became a euphemism for moonshine itself!

Put a stick of butter in a large Mason jar, fill 3/4 full with hot water, the butter floats as it melts. Dip your corn length ways in the jar and the cob is perfectly buttered. Butter a slice of bread and roll the cob over it that way. Added bonus, you now have a slice of bread with warm melty butter on it.

Gently place into the hot grease. Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels. Serve warm with yellow mustard and ketchup.

Each year, fairgoers chomp their way through an estimated 250,000 ears of corn. And each of those ears gets its start about 50 miles west of the fairgrounds, in Waverly, Minn. Jerry Untiedt has produced for the State Fair for about 20 years, and has perfected the timeline.