_Year-Round Heroes: Corn & Squash


Serves: 5

Ingredients

Directions:

Corn:
Start with the freshest ears possible. Pick or purchase them no more than two to three days before grilling. Keep them chilled. Look for ears with fresh-looking (not dried) cuts at their stems. The brown silk should be slightly sticky and the kernels should shine. Pop a kernel with your thumbnail the liquid should be milky and plentiful.

Soak ears in the husk in cold water for 30 minutes or more before grilling. Give them a good shake, trim any silk off the top, and grill. For extra flavor, peel back the husks, remove the silk, and brush the kernels with plain or seasoned butter, about 1 tablespoon per ear. Fold the husks back up, tie with wet string, and grill over Direct Medium heat for 25 to 30 minutes, turning three or four times during grilling.

For tantalizing grill marks, you can grill husked ears, too. Husk them, brush them with seasoned butter, and grill them over Direct Medium heat for 10 to 12 minutes, turning every few minutes.

Winter Squash:
Grilled squash spiked with warming spices can melt a snowman's heart. Try it with miniature or pie pumpkins (4 to 9 inches across are best for grilling), acorn, buttercup, butternut, or golden nugget.

Cut a lid for a small pumpkin as you would for a jack-o'-lantern. For other squash, cut the squash in half vertically. Careful! The rind can be tough. Scoop out the seeds and strings. Brush with butter and season to taste.

Put the lids back on pumpkins and grill them, right side up, over Indirect Medium heat there's no need to turn them. Grill other squash, cut side down first, over Indirect Medium heat until grill marks appear, then turn and brush with a seasoned or sweetened butter-which will pool temptingly in the hollowed middle. (For a sweetened butter, blend softened butter with brown sugar, maple syrup, or honey and cinnamon, nutmeg, mace, or pumpkin pie spice.) Grill until flesh is tender (see REFERANCE & APPENDIX, _Vegetable Grilling Chart). Top with toasted pecans, if desired.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This _Year-Round Heroes: Corn & Squash recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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_America's Main Squeeze: In Praise of Ketchup
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_Beyond Veggies: How To Grill For A Vegetarian
_Boning A Whole Chicken Or A Turkey Leg
_Boosting The Flavor Before You Grill
_Bratwurst Brouhaha
_Burgers On The Grill: Memories Of An Old Flame
_Butterflying Beef Short Ribs: Special Technique
_Check Your Char-O-Scope: Free Your Inner Griller - Scoring
_Chicken On The Grill: Something For Everyone
_Condiment Extraordinaire: The Glory Of Mustard
_Cooking Times For Whole Turkeys
_Cutting Chicken Into Serving Pieces
_Cutting Poultry For The Grill: Special Technique
_Dessert On The Grill: Sweet Endings
_Duck, Duck, Goose: Which Sauce For Which Dish?
_Eggplant On The Grill: Don't Be Bitter
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_Fishy Choices: Fresh or Frozen?
_Flavor Enhancers
_Frenching A Rack Of Lamb
_Fruit On The Grill: Strawberries, Peaches, And Pears, Oh My!
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_Grilling Guide: Beef
_Grilling Guide: Fish & Seafood
_Grilling Guide: Fruit
_Grilling Guide: Game
_Grilling Guide: Lamb
_Grilling Guide: Pork
_Grilling Guide: Poultry
_Grilling Guide: Vegetables
_Grilling Tips: From Flatfish To Shellfish
_How To Get Great Grill Marks
_How To Make A Great Salad
_Lamb On The Grill: International Star
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_Preparing A Rib Roast
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_Quotes
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_Removing The Silver Skin From Pork Tenderloin
_Resting And Salting Beef: Treat Me Right
_Sage Advice About Grilling Scallops
_Salmon On The Grill: Timing Is Everything
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_Sectioning Citrus Fruits: Slices of Sunshine
_Serving Up Turkey: A Flawless Feast
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_Starters On The Grill: Okay, Put Down The Cheese Ball And No One Will Get Hurt
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_Sweet Nostalgia: Gourmet S'Mores
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_The Noble Onion: Tearful Homage
_The Proper Way To Eat Barbecued Pork Ribs
_The Skinny On Skinning A Fillet
_Things Got Out Of Ham
_Tips For Great Grilled Pork
_Trussing: All Tied Up
_Turkey On The Grill: Have You Tried It Yet?
_Vegetable Grilling Chart
_Vegetables On The Grill: Bumper Crop Of Flavor
_Weber's Big Book Of Grilling: Forward
_Weber's Big Book Of Grilling: Introduction
_Weights And Measures: Basic Equivalents
_Weights And Measures: Converting To Metric
_Weights And Measures: Handy Substitutes
_Weights And Measures: Temperature Conversions
_What Your Burger Toppings Say About You
_Wield That Brush Like A Pro
_Year-Round Heroes: Corn & Squash




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