This summer I’ve noticed that the corn on the cob in Pennsylvania is particularly sweet and delicious. What better way to enjoy your corn with some grilled kabobs and of course some beer? Well, how about soaking your corn IN the beer too!
Thanks to KegWorks, I now have a great plan for my roadside veggie pick ups!
4 ears of corn
2 beers (about 24 oz)
1. Shuck the corn, removing the husks and white silk stuff
2. Wash the corn and pat it dry with a paper towel
3. Place the corn in a dish or a large freezer bag and pour beer over it, covering the corn
4. Set in the fridge for at least 6 – 8 hours – overnight is best
5. Drain the corn & place it on a hot grill, turning frequently until it’s done and the kernels give easily under pressure (about 5 minutes)
Note: If you’d rather use a smoker, just preheat it to 250°, place the corn on the racks, and stack the racks in the smoker. Cook for 1 to 2 hours, turning every 20 minutes or so.
I’m thinking sweet corn soaked in a bitter IPA. What do you think?