Video Transcript

Hi. I'm Farm to Table chef Teca Thompson, and today we're talking about how to barbeque corn on the grill with indirect heat. So there's two ways to go about this and I'm going to show you both of them today. So here I have two ears of corn. I'm going to leave one in the husk and husk one. So we're just going to take this one and we're going to husk it down and try to get as much silk off of there as we can. OK. So the husked one we want to put in tin foil. I'm just going to get out a piece of tin foil a little longer than the length of the corn. And I'm just going to lay it down on there. I'm going to get a few pieces of butter just to put right over it, right on top there. And then I'm just going to make a nice little pocket for it. Making sure to seal it on both ends. So the one in the shuck we're just going to try to take a little bit of the shuck off, just peal it back really just so you can get some butter in there on the kernels and then we'll just pull it back down. And just on to the barbeque they both go. Now we'll keep these on here for about medium heat for about ten minutes and you want to rotate them until the kernels get all nice and soft. So we're going to get them off with the tongs. Now remember when things are wrapped in foil or even in the husk they can be steamy. So make sure not to burn your hands with steam when you're trying to open them up. Ah, so as we can see we have indirect heat grilled corn. You can see that the kernels are all yellow and perfect. And the same thing with the one with the shuck on it. Beautiful. So we're just going to shuck that not that it's done and take the excess silk off, which come off really easy when it's cooked. And we'll just add a little butter, melt that directly on the fresh kernels of corn. And you're ready to serve. I'm chef Teca Thompson. That is how to cook corn on the grill with indirect heat. Thank you for watching.