Grilling Vegetables

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Grilled Vegetables

Prevent vegetables from drying out on the grill by soaking them in water before cooking.
Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate. If you choose to use skewers, 2 skewers will help prevent vegetables from spinning while turning on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.
Brush oil onto vegetables to prevent them from sticking to the grill. They must be dry before applying oil or the oil will not stick.
Harder vegetables, such as potatoes, may need to be cooked before grilling to ensure they are done at the same time as the other vegetables.
Brushing vegetables with butter or favorite oil during grilling helps to keep the vegetables from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
Experiment by sprinkling different herbs and spices over vegetables while grilling.


Yellow Sweet Corn	Peaches and Cream

Corn on the Cob

Tip: Remove corn silk by gently rubbing a damp paper towel from top to bottom of corn cob, the silk should attach to the damp towel. This method will make the process less tedious and protect the kernels from becoming damaged.

Grilling:

Option #1: Husk On. Being careful not to remove the husks, pull husks back to reveal the kernels. Remove silks. Place Corn (with attached husk) in water and soak for 20 to 30 minutes. Remove Corn from water, do not dry. Pull wet husks back to original position, covering kernels. Place corn on the grill, turning frequently, for 15 to 30 minutes over medium coals. Corn is done when steam is visible. Before replacing the husks and placing on the grill, try spreading butter and your favorite seasoning on kernels.

Option #2: Husk Off. Remove the husk and corn silk. Place corn over medium coals. Brush corn with butter and turn frequently. Corn is done when they have turned golden brown, 6 to 12 minutes.

Stove Top:

Option #1: This method works best when cooking large amounts of corn. Place cleaned corn into a large pot and cover with cold water. Add a pinch of sugar to keep corn sweet and tender. Bring pot to a boil. When water comes to a rapid boil, the corn is done.

Option #2: This method works best when cooking smaller amounts of corn. Place water and a dash of sugar into a deep skillet. Bring the water to a boil. Place cleaned corn into saucepan, the corn does not have to be completely covered. Cook corn from 5 to 7 minutes, depending on desired tenderness.

Microwave:

Option #1: Husk On, 4 ears. Rinse corn, soaking husk well. Place wet corn on a paper towel in the microwave. Microwave on high from 3 to 5 minutes. Turn cobs and microwave an additional 3 to 5 minutes, depending on desired tenderness. Let rest for 1 minute before eating.

Option #2: Husk Off. Rinse 4 ears of clean corn and wrap each ear in a damp paper towel. Microwave on high for 2 to 3 minutes. Turn cobs and microwave an additional 2 to 3 minutes, depending on desired tenderness. Let rest for 1 minute before eating.

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