Polenta bites - top with whatever you want!
In 1995 George Goble experimented at Purdue university trying to find the fastest way to light a BBQ.
This video shows the fastest way, pouring 3 gallons of liquid oxygen over a grill with 60 pounds of coal and a lighted cigarette. In the second part of the video this method is used on a 2.88$ discount grill. Most of it vaporizes(!) in the process.
A full report can be found here:
Watch a version with sound here: http://www.youtube.com/watch?v=TBLr_XrooLs
Mmmmmm, grilled cabbage!
Mexican street corn is something I have recently been making, it is awesome.
I make it vegan by using vegenaise instead of mayo.
4 ears of corn husked
Mix together a half cup of mayo with one teaspoon of chili powder, one teaspoon of garlic salt and some fresh black pepper.
Oil the corn and stick on the grill, turning until it caramelizes, take off the grill and slather the mayo mixture all over. Serve with limes wedges to squeeze over the corn.
You will like.
I skip the mayo or vegennaise. Squeezing lime is a fantastic idea!
I ADORE grilled or roasted corn, hell, even boiled! (perfect way to make it boiled is: bring water + salt to a boil, then place the ears in the boiling water, boil for exactly 7 minutes, remove immediately; season with salt, pepper, lemon or lime, skip the oil of butter, it's low-fat and delicious)
We all have our own way of doing it. If I'm going to boil, (which rarely happens), I start off like you, but after adding the corn to boiling water I bring the water back to a boil, cover and turn off heat and remove 5 minutes later. Perfect as well. =)
I'll try that method, too! I like to run experiments :=)
I have to boil it often, I have a nice terrace but there is no outdoor grilling in my building :-(
The vegenaise/mayo is unreal tasting, though it is fatty. It holds onto the corn, not like butter.
I remember reading in an Aussie book by Keith Smith on Heritage seeds and he mentioned the early settlers on the banks of the Nepean/Hawesbury river baking corn cobs in place of meat but cannot think what they called it except that it had goose in the name. Haven't come across the recipe or any other mention of how it was baked though I keep looking because it sounds good.