A Top Chef Shares His Secret For Perfectly Tender Grilled Corn o…
How To Make John's "Sundays With Mom" Champagne Cocktail | John …
How To Make French Onion Monte Cristo with Spring Greens Salad |…
Justin Long's Mom Adorably Reveals What He Was Like When He Was …
We Celebrate a Teacher Who Makes Every One of Her Students a Per…
How To Make Boozy Berries | Rachael Ray
A Doctor's Favorite Types Of Calming Teas For Stress | Gastroent…
A Visual Trick That Could Help Stop Anxious Thoughts Instantly |…
4 Ways Stress Could Be Hurting Your Stomach + Tips For Relief | …
How To Make Ramen with Sesame-Miso Broth and Baked Crispy Tofu |…
How To Make Pennsylvania Dutch Potato Filling | Carson Kressley
Deals From Rue La La: Cooling Sheets For Hot Sleepers, Adorable …
How To Make Gluten-Free Lemon Bars | low-carb, low-sugar, dairy-…
How To Make Tacos Veracruz | Rachael Ray
Teacher Working With Local Food Bank To Feed Hungry Kids Says Yo…
3rd Grade Teacher Saves School Custodian's Life With Kidney Dona…
How To Make Rach's Chicken Chop Suey | Rachael Ray
We Pamper + Surprise a 3rd Grade Teacher Who Saved Her Co-Worker…
How To Make Pepperoni French Bread Pizza | Rachael Ray
How To Make Cheesy Salsa Dip | Chef JJ Johnson
How To Make Chef Andrew Zimmern's Walking Tacos With Black Bean …
Corn on the cob is a summer staple for a reason. It's sweet, it's simple and it pairs perfectly with all your other BBQ favorites. But is there a "right" way to grill corn? Should you wrap it in foil? Leave it in the husk?
RELATED: Rachael's Corn on the Cob Tip Will Totally Change the Way You Cook
According to "Top Chef" star Richard Blais, there really is no wrong way to cook corn. His preferred method, however, is to boil the corn for a couple minutes in water, before putting it on the grill at all.
"That way it doesn't need a lot of time on the grill," he explains. "Sometimes if you just take corn raw and throw it on the grill, it can dry out — in the husks especially — so I boil it real quick."
After boiling it, he adds whatever seasonings he wants. If he's making Mexican Street Corn, for example — which calls for mayonnaise, butter, cilantro, chili and lime — he'll put those seasonings on the boiled corn, wrap the corn in foil and just warm it on the grill.
"I'm not losing any of that juicy tenderness of the corn kernels," he says of his method.
Love corn as much as Richard does? Check out his recipe for Mexican Corn Dogs or try Sunny Anderson's Twice-Grilled Mexican Street Corn Potato.
