The provided reference only explains how to cut kernels off of corn on the cob, not how to physically cut the ear of corn on the grill. Therefore, I will focus on that aspect of the question. To cut corn on the grill effectively and safely, you'll primarily use a knife and potentially tongs for handling the hot corn.
Cutting Corn on the Grill: A Step-by-Step Guide
Here's a breakdown of how to cut corn on the grill, assuming you want to create smaller pieces:
-
Grill the Corn: Grill the corn on the cob with the husks removed until it's cooked through and has grill marks, turning occasionally for even cooking.
-
Remove from Grill: Using tongs, carefully remove the corn from the grill. It will be hot!
-
Cool Slightly (Optional): Allow the corn to cool slightly so you can handle it without burning yourself. If you're comfortable with the heat, you can proceed directly to the next step.
-
Secure the Corn: Place the ear of corn on a cutting board. You may want to use a clean kitchen towel to hold the base to prevent it from slipping.
-
Cut the Corn:
- Halves: For cutting into halves, hold the corn firmly and use a sharp knife to carefully cut it in half crosswise.
- Smaller Pieces (Thirds/Quarters): After cutting it in half, you can further divide each half into smaller sections as needed. Exercise caution to keep your fingers safe.
-
Serve: Once cut, you can serve the corn immediately.
Important Considerations
- Safety First: Always use caution when cutting, especially with a hot item.
- Sharp Knife: A sharp knife is crucial for clean cuts and to prevent slipping.
- Cutting Board: A stable cutting board is essential for a safe workspace.
- Alternative: Some people prefer to cut the corn before grilling. In that case, the process is the same, but you'd then grill the individual pieces. This can allow for more surface area to get grill marks and flavor.
By following these steps and prioritizing safety, you can successfully cut corn on the grill. Remember to adapt the cutting size to your preferences.
