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05/08/2006 06:24:38 PM · #1 |
I want to cook sweet corn on my grill tonight, but there are alot of different methods I looked up, wondering which one to use.
Methods include: peeling back husks, tying the husks back up, soaking, then grilling-- dont peel husks back just grill-- remove husk, butter, wrap in tin foil, etc etc..
If anyone here has grilled corn, whats your method of choice?
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05/08/2006 06:25:39 PM · #2 |
| Soak whole ears with husk in cold water then grill... |
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05/08/2006 06:26:32 PM · #3 |
Mmmmmmmmmm I grilled fresh corn last night! I like cleaning them completely, then wrap in foil with a little butter, salt, pepper and sazon' :)
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05/08/2006 06:53:07 PM · #4 |
What Cindi does except butterx2. Mmmmmm good. We don't get fresh sweet corn here in Wisconsin until late July. You're making me drool.
Originally posted by idnic:
Mmmmmmmmmm I grilled fresh corn last night! I like cleaning them completely, then wrap in foil with a little butter, salt, pepper and sazon' :) |
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05/08/2006 07:19:27 PM · #5 |
I looooove fresh corn on the grill - I'll be waiting until July :{
Looks like you already have some good ideas, but I'll throw mine in too.
2 ways:
Keeping the husk on makes the corn less chewy/blackened.
- Peel the husk back, but not rip it off.
- Remove the silk.
- Put the husk back in place - if necessary a thin strip of husk can be tied around the corn to keep the husk in place.
- Soak the corn in a large pan or bucket of water for at least 20 min. This keeps the husk from charring into powder.
- Grill on medium heat (I have gas ;-) for about 15-20 minutes. And you can get away with the corn being undercooked if it's sweet.
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I have also tried grilling without the husk - my favorite seasoning is a mix of chili powder, garlic powder, olive oil and lime juice. Just brush it on and cook for no more than 10 minutes on medium heat. I love the flavor but prefer the texture of husk-grilled corn. However, I'll have to try the foil thing this summer, that's a new one for me.
Good luck, you lucky corndog ;-)
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05/08/2006 07:33:29 PM · #6 |
Well I dont know about "Fresh" Not fresh like on a roadside stand, Im in Michigan and corn is in the grocery stores now, not quite sure it wouldnt be in Wisconsin or New Jersey?
I went for soaking with husks, like toocool said, soaked for an hour, now Im putting it on grill for 20 minutes or so-- rotating of course, will keep everyone updated on this thriveting thread, lol--
Thanks everyone for the tips-
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05/08/2006 07:36:52 PM · #7 |
I do what meanwhile does.
Remove the silk, soak (1.2 hour minimum), grill, touch of butter, salt and pepper, and that's it! I'm jealous you've got corn already. It'll be a while before we get them up ehre
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05/08/2006 07:38:46 PM · #8 |
Soak the corn first. Get the husks good and soaked. THEN peel them back, removing as much silk as is convenient (it's not a big deal if you don't get it all) and spread the corn with a seasoned butter (or some people like olive oil), then get the husks back up and, if necessary, tie them off near the end. It's usally not necessary. Grill them overy medium-hot coals, turning several times, until the are char-marked all sround. Remove one, peel back a bit and test. If not quite done to your satisfaction, run 'em a bit longer. Corn afficionados come in every style from rare to well-done.
Let each diner peel his own; the remaining silk will be easily removeable.
Season the butter/oil any danged way that appeals to you. Salt and pepper is fine, lots of people used paprika, and smoked paprika is extra-nice, many people do chili variations, I have done lime butters with minced garlic and fresh ginger in them; whatever sounds good to you...
R.
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05/08/2006 07:43:38 PM · #9 |
Originally posted by Bear_Music:
Soak the corn first. Get the husks good and soaked. THEN peel them back, removing as much silk as is convenient (it's not a big deal if you don't get it all) and spread the corn with a seasoned butter (or some people like olive oil), then get the husks back up and, if necessary, tie them off near the end. It's usally not necessary. Grill them overy medium-hot coals, turning several times, until the are char-marked all sround. Remove one, peel back a bit and test. If not quite done to your satisfaction, run 'em a bit longer. Corn afficionados come in every style from rare to well-done.
Let each diner peel his own; the remaining silk will be easily removeable.
Season the butter/oil any danged way that appeals to you. Salt and pepper is fine, lots of people used paprika, and smoked paprika is extra-nice, many people do chili variations, I have done lime butters with minced garlic and fresh ginger in them; whatever sounds good to you...
R. |
Bear, you sound like one good cook.... |
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05/08/2006 08:09:22 PM · #10 |
LOL-- well I kinda burnt one-- not bad though-- tasted great..
Of course I took snaps of the corn-- why not.
If I look serious, yes I am, its corn dammit!!
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05/08/2006 08:12:32 PM · #11 |
remove husk
soak in italian dressing
grill in foil
enjoy! |
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05/08/2006 08:32:26 PM · #12 |
I think my method is the simplest yet.
Remove husk and silk
Spay with cooking spray (butter flavor is best)
Put on grill.
Turn every couple minutes or so until some kernels are starting to turn brown.
Eat
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