Corn Pickle Before Grilling for Delicate Ears and a Ton of Flavor
Grilled corn is a staple in the summer, and a quick dip in brine – just salt and water – before it hits the grill can dramatically improve its texture and flavor, which says a lot since grilled corn is already delicious.
For every four to six ears, dissolve a quarter cup of salt in a gallon of water. You can also add other spices, such as chili peppers or minced garlic, to add more layers of flavor. Place the peeled corn in a bowl large enough to have enough water to cover the ears and let sit for 30 to 60 minutes. Remember to take it out as soon as possible: leaving the corn in the brine for more than an hour can dry it out, which is not what you want. The brine spices will flow between the kernels, and the salt will soften them, making the grilled meal even more delicious after grilling.