Cómo asar el maíz dulce en la mazorca: una guía paso a paso

2. Prepare the Corn

How you prepare your corn depends on the grilling method you choose.

Option 1: Grill in the Husk

• Pull back the husks without removing them and strip away the silk.
• Fold the husks back over the cob and soak the corn in water for 15-20 minutes to prevent burning.

Option 2: Grill Naked (Direct Heat)

• Remove the husks and silk completely.
• Brush the corn with oil or melted butter to prevent sticking.

Option 3: Wrap in Foil

• Remove the husks and silk.
• Wrap each cob in aluminum foil with a pat of butter and your choice of seasonings.

3. Precaliente la parrilla

Una parrilla precalentada adecuadamente garantiza incluso cocinar y evita que se pegue.

• Gas Grill: Preheat to medium-high heat (375°F-400°F).
• Charcoal Grill: Wait until the coals are covered with white ash for consistent heat.
• Arteflame Grill: Light three paper towels soaked in vegetable oil. Stack the wood over top of it and prepare your food. The grill will be ready when you are.

Consejo profesional: Limpie las rejillas antes de asar los mejores resultados.

4. A la parrilla del maíz

Métodos de asado:

En la cáscara:

• Place the corn directly on the grill over medium heat.
• Turn every 5 minutes for 15-20 minutes.
• The husks will char, but the kernels inside will steam to perfection.

Desnudo (calor directo):

• Place the corn on the grates and grill for 10-12 minutes.
• Turn every 2-3 minutes for even charring.
• Brush with butter or oil as it cooks to enhance flavor.

En lámina:

• Lay the wrapped corn on the grill and cook for 15-20 minutes, turning occasionally.
• Carefully unwrap and serve immediately.

5. Agregue condimentos y coberturas

El maíz a la parrilla es increíblemente versátil y se combina bien con una variedad de condimentos.

Maíz mantequilla clásico:

• Brush with melted butter and sprinkle with salt.

Elote de estilo mexicano:

• Spread with mayo, sprinkle with cotija cheese, chili powder, and a squeeze of lime.

Cornal de mantequilla de hierbas:

• Mix butter with chopped parsley, dill, or cilantro and brush onto the corn.

Maíz picante:

• Drizzle with hot sauce or sprinkle with smoked paprika for a bold kick.

6. Sirva caliente

El maíz a la parrilla se disfruta mejor de la parrilla cuando los granos son jugosos y tiernos. Combínalo con tus platos de barbacoa favoritos como costillas, hamburguesas o pollo a la parrilla para una comida completa.

7. Consejos para maíz a la parrilla perfecto

1. Turn Frequently: Regular turning ensures even cooking and prevents burning.
2. Avoid Overcooking: Corn only needs 10-20 minutes, depending on the method. Overcooking can make it chewy.
3. Experiment with Toppings: From classic butter to spicy seasonings, customize your corn to suit your taste.

Pensamientos finales

La asar maíz dulce en la mazorca saca su dulzura natural y agrega un sabor ahumado y caramelizado. Ya sea que lo asa en la cáscara, envuelto en papel de aluminio o directamente en las rejillas, el resultado es un delicioso guarnición perfecto para cualquier barbacoa o comida de verano. ¡Enciende la parrilla y disfruta de este favorito atemporal!