Now I know better
How to grill summer's sweetness perfectly every time
|Corn grilled correctly, |
the Szalay's way
This is about their good, delicious corn* and how they make it the best tasting in the state. Well, in the Valley anyway.
I wanted to know their secret. I asked. Now I have the answer. The method is easier than any grilling method I've used, and it's the best tasting by far. It comes down to a couple extra things that make all the difference. Read more or skip to the bottom for step by step instructions.
|Szalay's Farm Market|
Two times in the last 10 days, Sophie and I popped over to Szalay's for a taste of that corn and a chance to catch our bearings after a couple of 8-mile hikes along the Buckeye and Towpath trails in the CVNP, one loop north one week and the other loop south the following week (yesterday) both hikes starting at the Boston Store Visitor Center trailhead in Peninsula.
|Start: Just cut the top|
of each ear. Following
Now that I had the answer from the generous fellow behind the corn counter, I wanted everyone to know about this great place and, especially, this great grilling discovery. (I thought myself not unlike the guy I had recently read about**, the wartime lieutenant who had "discovered" sweet yellow corn in an Indian field in the 1770s. I want to be that guy.)
Today, Labor Day, I tried it on the grill at CadMur Manor, and the corn turned out wonderfully.
The secret is out.***
Try it, and pass it along. It's so easy. (Notes on GMO and the "discovery" of yellow sweet corn follow.)
|Grill on high|
|Repeat: (cut tops)|
|Peel back just the outer |
layer (dark green) husk
|On the grill|
|Wait 5 minutes|
|Lift lid and give a 1/4 turn,|
close lid, repeat:
5 minutes x 4 sides = 20 minutes
|After 20 minutes @ 5 minutes per |
side, remove from grill, peel back
|Ready to eat|
** I recently learned the story (brought to light last month in a New York Times article on how humans have inadvertently been breeding the nutrition out of our food for eons) about the of the Revolutionary War lieutenant, Richard Bagnal, who, during a battle with the Iroquois nation, was perhaps the first Westerner to come across a field of unusually sweet yellow corn. Bagnal was said to have been so taken with its preferred qualities that he harvested seeds and distributed them to friends and family back home thereby popularizing the variety.
*** To be sure, the secret is new to me. No doubt it's common knowledge to a fair number of folks. But, I'm confident few of my city slicker friends know about it yet.