Instructions:
Extend your grilling repertoire with these easy techniques:
To grill corn with husks, pull back the husk and tie the ends together to make a natural handle. Remove the corn silk. Brush kernels with seasoned, melted butter or oil. Grill 7-10 minutes, turning occasionally (use that handle) to get delicious bronzing on the kernels.
Or, grill the corn in the husk. After removing the silk, replace husks and tie with a strip of husk or string. Soak ears in cold water for 10 minutes. Grill, turning often, until husks are charred and corn is hot, 10-15 minutes.
To grill unhusked corn, just brush with seasoned melted butter and grill 7-10 minutes, turning occasionally for best results.
It’s easy to prepare great-tasting catfish on your grill, too:
Marinate or season catfish fillets first, if you like. Marinades and seasonings using citrus flavors or fresh garden herbs work well, as do southwestern-inspired chili flavors.
To grill or broil thicker fillets, brush the fish with vegetable oil on both sides and season to taste. Grill 4-5 minutes per side, turning only once, until fish is opaque. To grill or broil thinner fillets, simply grill on one side without turning, until fillets are opaque.
“Branch” out by cutting catfish fillets into chunks and threading them onto pre-soaked wooden skewers. Grill until opaque, turning several times.
All materials courtesy of The Catfish Institute and Fresh Supersweet Corn Council. For more information and recipes, visit www.catfishinstitute.com and www.freshsupersweetcorn.com
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