Wet Ears

Print Friendly, PDF & Email

Soaking an ear of corn before grilling it helps the kernels cook through evenly before becoming too charred. Pull back the husks or discard them, clean off the corn silk, then soak the corn in a large container of water for 30 to 60 minutes. Alternatively, soak the corn right in the husks. Try a recipe: Corn on the Cob #4 (Grilled). Other ways to grill corn, pg. 252 in 12,167 Kitchen and Cooking Secrets.

Share this:

12,167 Kitchen and Cooking Secrets

Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.