Roasted Corn on the Cob & Grilled Leeks

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            FOOD FUNNY
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Rosemary Zwick says this one isn't true, but it sure could be.

Last month I had to buy a new fridge because my old one didn't have a
large enough freezer section for storing ice cream, meat and cooked
meals. To get rid of my old fridge, I put it in my front yard and hung a
sign on it saying "Free to good home, You want it you take it." For
three days my fridge sat there without even one person looking twice at
it. I eventually decided that people were too untrusting of this deal,
looks to good to be true, so I changed the sign to read "Fridge for sale
$50." The next day someone stole it.

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            TODAY'S RECIPES
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Rather than give an actual recipe for roasting corn on the cob over
hot coals, I'll discuss three different methods, all of which produce
excellent results.

Roasted Corn on the Cob

The simplest (and maybe the best) method to grill corn is to
remove the husks and corn silk and simply place the cobs on
a grill over hot coals, turning them occasionally, until they are
browned. This method adds the most flavor due to the caramelizing
of some of the sugars in the corn which the other methods do
not provide.

To grill the corn in the husks, peel back the husks without
detaching them, remove the corn silk, and fold the husks back
over the cob. Some sources insist that you soak the corn in
water for an hour or two before cooking, but this is entirely
optional, and cooking them without soaking them gives them
a stronger grilled flavor. Place the corn on a grill over hot coals
and cook, turning occasionally, until the corn is tender and
the husks are burned in spots, 10 to 15 minutes, depending
on the heat. Corn cooked in this manner can also be added
directly to the hot coals, an option that works well when cooking
corn over a campfire or even in the living room fireplace.

The third method is to remove the husks and silks and to wrap
each cob tightly in aluminum foil. Corn cooked in this manner can
be seasoned before cooking, and can be done on a grill, directly
on the ashes of hot coals, or in a 400F (200C) oven.

Regardless of the method you choose, season the corn with any
of the following: butter or olive oil, salt and freshly ground pepper,
lime juice, chile powder, barbecue sauce, chopped fresh herbs,
any flavored or herbed butter, freshly grated Parmesan cheese,
bottled salad dressing, or any flavored oil.

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Here is another recipe that is more about technique than measurements.

Grilled Leeks
Trim and discard the tough, dark green ends of the leeks but leave as much of the tender, light green parts as possible.
Trim the root ends of the leeks, leaving a little more than you would otherwise in order to hold the leeks together.
Split the leeks lengthwise and wash thoroughly, being careful to remove any dirt that is trapped between the leaves.
Brush with olive oil, season with salt and pepper, and cook on a grill over hot coals, turning once,
until lightly browned and tender, 5 to 8 minutes per side depending on the heat.
Remove from the grill and drizzle with additional olive oil, vinaigrette sauce, or salad dressing of your choice if desired.
Received on Tue Jul 3 08:14:02 2007