Grilling corn without aluminum foil – keep the husks on

Here are 2 natural ways to cook corn, without aluminum foil. Both recommend pre-soaking the corn and keeping the husks on while grilling.

The first is from favorite chef Rick Bayless and the second, a top Google result, from What’s Cooking America:

Rick Bayless

Preliminaries.   About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged.  Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

Grill the corn.   Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened.  Remove, let cool several minutes, then remove the husks and silk.  About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned.

Techniques. Soaking in Water, Roasting in the Husk:  The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.  First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted—especially with sweet corn.

 

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Mexico awards its highest honor for foreigners to three Americans

Two San Diegans — a scholar who found fulfillment studying Mexican migrants and a refugee who built a successful spa in Baja California — are receiving Mexico’s highest honor for foreigners, it was announced Wednesday.

Wayne Cornelius, 66, a longtime professor at the University of California San Diego, was selected “for his work of more than five decades to achieve greater and better understanding of Mexico in the United States,” according to a statement by President Felipe Calderón.

Deborah Szekely, the 90-year-old founder of the internationally known Rancho La Puerta in Tecate, was praised for contributions “oriented to preserving the environmental, social and cultural heritage over the past seven decades.”

A third American recognized with the distinction — called the Order of the Aztec Eagle — is Rick Bayless, a chef who specializes in Mexican cuisine. He hosts the PBS television series “Mexico: One Plate at a Time,” which recently aired a segment on Baja California cuisine.

via U-T San Diego

 

Additionally, both Deborah Sezekely and Rick Bayless are receiving their honor, in part, due to their environmental and sustainable efforts.

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