Corn on the Cob!

[tsmba]

Its that time of year! We live near a large Amish settlement and buy a lot of fresh produce from them. One variety a lot of them grow is called Incredible, and there are several other common ones used here and there. We just finished a dozen ears of something called Ambrosia that was great, too.

Here is how I cook corn:
Shuck the ears and pick off the silks....as soon as its picked the sugars begin to turn, so its best the day picked.
Wash the ears, place in a pot, and cover with cold water.
Place pot on stove over high flame.
When pot comes to full boil, begin timing two minutes.
Leave pot on burner, turn off heat, let stand for ten minutes.
Drain and enjoy.

I like to serve corn with a compound butter. I make that with u/s butter, fleur de sel, fresh pepper, and chopped herbs. A bit of chopped shallots would be a good addition.

[Copycat]

I just butter 2 sides of the cob, wrap it up nice and tight in tin foil and cook it in the oven for 15 minutes, bloody lovely asnd thats what i'm gonna do right now with some chicken leg

*legs it to the kitchen*

*cough* Sorry >>;;

[gollum83]

Personally, I think corn on the cob is best when you cook it in the husk over an open fire like with a grill or campfire. It imparts a lovely smokey flavor to it.

[Edcculus]

Once you have had roasted/grilled corn, you will never go back!

-Shuck cobs
-lightly brush with oil
-sprinkle with salt and pepper
-grill over a hot grill, or roast in the oven on 400* for ~10 min

To serve, brush with mayonaise and sprinkle with freshly grated Parmigiano-Reggiano.

[Bertilak]

I worked on a farm that grew corn.

If you eat the corn within half hour of picking it, raw is best!

Well, at least if you are hot, tired, and beat up from walking through the rows to pick it!

On a small farm like I worked on it was picked by hand. This was hard, hot, work because the leaves are like razors on stalks taller than you are and they almost meet each other between rows. So, you need to dress with lots of protection which makes it hot.

The saving grace was we always started at dawn when it was cooler. But then everything was covered with dew so you were generally soaked to the bone by the time you were through. We sometimes wore head-to-toe rain suits but that didn't always help because it made you sweat, defeating the purpose, if it was at all hot. We were always trying to get just the right balance of comfort and protection. Never happens!

[Obsessed]

If you are in a hurry, you can wrap an ear of corn in a wet paper towel and microwave it for three minutes.

[gollum83]

If you are in a hurry, you can wrap an ear of corn in a wet paper towel and microwave it for three minutes.

Microwave it? How barbaric! :mad:








Honestly, if works for you so be it. :tongue:

[SpyvSpy]

Nothing like some MD sweet corn. My Hispanic friend showed me a good way of grilling corn.

Squeeze 2 limes into a bowl with salt and spread it in the corn while grilling. Try it, it's really good.

[tsmba]

Great cooking tips, everyone!

There is nothing like working in a corn field. When I was in high school, Northrup-King decided to try a seed program in the area. For many of us, it was our first job. De-tasseling corn is a true s*** job, especially in Missouri. Some days we had to knock off early when kids were passing out amidst the rows!

[gollum83]

Nothing like some MD sweet corn. My Hispanic friend showed me a good way of grilling corn.

Squeeze 2 limes into a bowl with salt and spread it in the corn while grilling. Try it, it's really good.

Corn with lime, eh? Sounds good, I'll have to give that a try.

[futurman]

Get a turkey fryer, and take shucked sweet corn and drop them into the hot oil. When they float, they are done. It is the best way I have ever tried corn!

[Austin]

Soak corn, husks and all in cold water for 30 minuted. Place on hot grill. Turn repeatedly to keep from burning. They are usually ready in 20 minutes. Shuck and enjoy.

[Obsessed]

Microwave it? How barbaric! :mad:

I heasitated to post that; I don't want to upset anyone! :biggrin: For the record, I prefer it grilled.

[rm71]

Microwaved corn is ok. It does tase better boiled or on the BBQ though.

[The Nid Hog]

Corn with lime, eh? Sounds good, I'll have to give that a try.

I mix a little chili powder in with the lime and salt--fantastic!

[stobes21]

Personally, I think corn on the cob is best when you cook it in the husk over an open fire like with a grill or campfire. It imparts a lovely smokey flavor to it.

+1. I too prefer this method. I just leave it on the grill with whatever else I'm cooking. I turn them until the husks are blackened all around. Serve with salted butter, or if you have some on hand compound butter. Simple and delicious.

[airplanedoc]

I prefer grilled as well.

Also If I am cooking corn for a lot of people, I take a #10 coffee can cleaned, fill 3/4 with water,drop in a stick of butter, and heat till butter is melted. Peel back the husk, dip in your corn, since the butter floats on the water, the corn comes out completely buttered for you.

Don't tell your Dr. I told you.

AD

[**Bingo_Bob**]

I fancy the mexican park style: cooked with the husk and tumbled in a big metal barrel over a smokin hot flame.

[tsmba]

I've always wondered how to remove all the silks without shucking the ear. Some varieties are easier than others, but its hard enough getting them all off a cleaned ear.

[blackfoot]

Soak corn, husks and all in cold water for 30 minuted. Place on hot grill. Turn repeatedly to keep from burning. They are usually ready in 20 minutes. Shuck and enjoy.

This is how my wife and I do it. That is the best. We went over to mom and dad's house last Wednesday for dinner. We brought the fresh corn on the cob and made it this way since dad was making chicken on the grill :w00t:) I couldn't believe it, but they had never had it this way before and loved it. Weird showing my parents something new regards cooking.

[FreezerBurns]

Elotes - grilled, topped with queso, mayo, salt, and chile powder.... on a stick

[Scotto]

Elotes - grilled, topped with queso, mayo, salt, and chile powder.... on a stick
Indeed. From the other night (no stick, though):

[Blondie]

I grilled some this weekend. Soaked and grilled. I shucked them, and then returned them to the grill and glazed them with this:

4Tbs Melted Butter
2Tbs Orange Juice Concentrate
2tsp Molasses
2tsp Chipotle in Adobo, pureed

Mix it all together, and brush it on while the corn is on the grill

[gollum83]

Indeed. From the other night (no stick, though):

You know at first it sounded bizarre, but it actually looks pretty darn good.

[Confuzius]

Elotes - grilled, topped with queso, mayo, salt, and chile powder.... on a stick

I did this last night. Best. Corn. Ever.

The recipe I had was; mayo, lime juice, parmesan(oddly enough), chili, cumin, cayenne and salt.

Grilled up the corn, impaled it on a wooden chopstick and slathered on the mayo mix with a silicone brush. I don't know if I can go back to butter and salt ever again.

[Suzuki]

Big fan of the grilled corn - the dry cooking concentrates flavours while the heat carmelizes the sugars and gives it a nice toasty flavour.

My view is that fresh corn (regardless of how cooked) needs absolutely nothing except perhaps a touch of kosher or fine sea salt.

[FreezerBurns]

Indeed. From the other night (no stick, though):

That's it right there... Looks Delicious!

That asparagus garnish adds a little magic to the dish :lol:

[Scotto]

That's it right there... Looks Delicious!

That asparagus garnish adds a little magic to the dish :lol:

Ah, yes. That was a little thing I called "meat week". Let's just say that SWMBO was craving some vegetables by the end of it. Grilling a single spear for all 5 of us was her little joke.

Back to elote, it is definitely one of those things that sounds disgusting until you try it. I'm a convert, though - it was easily one of the best things I have eaten this year, and that is saying a lot.

[gollum83]

Meat week?

[Scotto]

Let's just say that a lot of protein was cooked and consumed for dinners that week.

[_JP_]

If you are in a hurry, you can wrap an ear of corn in a wet paper towel and microwave it for three minutes.

If you are going to go that direction, then use wax paper instead. It holds in the moisture and is easier to work with.

[Austin]

Meat week?

Every week is meat week at my house. :biggrin:

[blackfoot]

Every week is meat week at my house. :biggrin:

+1 :thumbup1:

[BobS]

Once you have had roasted/grilled corn, you will never go back!

-Shuck cobs
-lightly brush with oil
-sprinkle with salt and pepper
-grill over a hot grill, or roast in the oven on 400* for ~10 min

To serve, brush with mayonaise and sprinkle with freshly grated Parmigiano-Reggiano.

+1 on grilling on a charcial grill!

[ratcheer]

We love corn on the cob, too. It is one of life's great, simple pleasures.

Tim

[Wendy]

There are 2 ways here to do this. Soak in water, peel the husks back then put enough butter, salt and other spice of you choice, cover with the husk and grill. Option 2 is pull husks off cover with butter salt, pepper or whatever tickles your fancy then wrap a piece of bacon around the corn cover with foil and place on the grill. Bread sticks are great wrapped in bacon too. :biggrin: I will admit in a pinch I have baked or boiled my corn but it is not the same. My 1 year old loves corn so I may just try the microwave option at lunchtime.

[DMac]

Grilled, then slathered with butter and covered in Old Bay!

[SRock]

Preferred method:

Soak corn, husks and all in cold water w/about 2 Tbsp sugar. Place on hot grill. Cook using indirect heat (away from coals). Perfect in about 25-30 minutes).

Time not permitting (or more accurately when lacking the time to pay close attention):

Shuck corn, soak corn in cold water, place in tin foil with 2 Tbsp butter and liberally salt with sea salt or garlic salt. Wrap and place on the grill very close to the heat. Ready in about 30 minutes.

[tsmba]

I'm intrigued by oven-roasting of veggies. It concentrates flavors instead of diluting them with water. Gonna have to try this with corn on the cob.
Someone mentioned lime juice, so I tried it last weekend. Yum! This summer, I'm really into the compound butters, there are infinite variations.

[fatt_tony]

I grill mine in the husk, just throw it on the grill. When it is finish the husks come off really easy and then you just put on any condiments you like. This works really well the corn doesnt dry out, turn black, or anything,

[christopherh]

I'm with you tsmba... I do it the same way. It seems most people boil their corn WAY too long.

[SpyvSpy]

I mix a little chili powder in with the lime and salt--fantastic!

Tried this way this past weekend. All I can say is WOW.

[kap49]

I live on the eastern shore of Delaware and am surrounded by corn fields and I mean surrounded. During the summer months we eat it almost every day. I agree that grilling it is sublime, but most of time we bring a pot of water to a boil and dunk the ears in for about 90 seconds. It is then rolled on a stick of unsalted butter and properly dressed with Kosher salt. Heaven. :001_smile:001_smile

:001_smile

[Craig the barber]

Personally, I think corn on the cob is best when you cook it in the husk over an open fire like with a grill or campfire. It imparts a lovely smokey flavor to it.


That's how I like it too! The absolute best way to eat fresh corn!

[SRock]

Big fan of the grilled corn - the dry cooking concentrates flavours while the heat carmelizes the sugars and gives it a nice toasty flavour.

My view is that fresh corn (regardless of how cooked) needs absolutely nothing except perhaps a touch of kosher or fine sea salt.

Exactly!

[Obsessed]

Soak corn, husks and all in cold water for 30 minuted. Place on hot grill. Turn repeatedly to keep from burning. They are usually ready in 20 minutes. Shuck and enjoy.

I remembered we had a thread about corn last summer, so I dug it up and used this method today - the corn came out really well. :thumbup:

[Rexall]

With corn on sale at Target we bought 20 ears, put it on the grill. Cooked in the husks. Turned out great. Had a couple tonight and the rest , the kernels get cut off and chunked into the freezer for future use. Wonderful :thumbup1:

[DaveNJ74]

I just boil it and then take it outside and wrap it in foil and put it ontop of the bbq to keep it warm. The butter is a must..

[rosborne]

Some of you who refer to grilling corn , but with lime juice of toppings.....are you grilling the bare corm on the grill on i the husk? I only cook corn on the cob in the husk on a grill or in the coals of a fire. But Hey, I'll try somethign new if this is what you all are refering to.

[blackfoot]

Some of you who refer to grilling corn , but with lime juice of toppings.....are you grilling the bare corm on the grill on i the husk? I only cook corn on the cob in the husk on a grill or in the coals of a fire. But Hey, I'll try somethign new if this is what you all are refering to.

My wife will sometimes open them up to add butter or whatever, the close the husks back up.

[gearchow]

Some of you who refer to grilling corn , but with lime juice of toppings.....are you grilling the bare corm on the grill on i the husk? I only cook corn on the cob in the husk on a grill or in the coals of a fire. But Hey, I'll try somethign new if this is what you all are refering to.


My wife will sometimes open them up to add butter or whatever, the close the husks back up.

I wonder if you soaked them in salted lime water if that would impart enough taste? Probably not, thinking about it.

I will try this today, cook them in the husks till almost ready and husk those that aren't going to our child - corn on the cob was the first solid food she ever ate, so don't mess with her corn! - then I will baste with lime, salt and chili powder for my wife and I.

Man, my mouth is watering for that and the beef ribs that are getting ready.

But that is all secondary to this:

Happy Fourth of July!!

:thumbup:

-jim

[ratcheer]

Our Independence Day lunch is going to be "Bi-color" corn on the cob, barbecued baby back ribs (my 19-year old son is cooking them on my big CharBroil charcoal grill), and fresh cole slaw. I am having trouble waiting - it will be about another hour.

Tim

[Uncle Erik]

Another corn griller here!

I soak them for a bit then toss them on the grill while still in their husks. Unsalted butter and sea salt make it wonderful.

This thread reminds me of the years I spent in Oregon. They grow corn all over the valley. I remember seeing trucks full of it and the occasional corn ear "roadkill" on the streets.

Sometimes, I'd find corn 12 to the dollar at roadside stands. Fresh corn was a part of nearly every meal when it was in season.

[DE Shaver]

I'm very simple when it comes to corn. Peaches and cream corn with butter is my idea of heaven.

[john parker]

This all sounds wonderful! Corn season is just about on us here in Nebraska! Unfortunately this year I am going to have to cook it, cut it off the cob with a knife, and eat it with a spoon. Tooth problems!!!

[Alacrity59]

Happy 4th to those who celebrate it. I'm jealous of people who have fresh corn this early.


If you can . . . get it fresh picked
Pull back the leaves gently
pull off the silk
Soak in the sink for at least 30 minutes
Heat BBQ hood down . . . let er rip 500 F
Fold leaves back over the corn
Put on BBQ . . . hood down
Check frequently and rotate the cobs
Turn end for end (the back of my BBQ is hotter than what is close to me)
20 minutes . . . done.
stack on platter . . . leaves and all.
wearing gloves . . . rip off the leaves . . . butter . . . salt . . . lime as you please . . . the leaves on the ones you don't eat immediately will keep the cobs warm and moist for when you get to them.
At $3.50 a dozen . . . the best meal you had even at 10x the price.


I will admit to liking the taste where the flames get through the leaves . . . that being said cobs without husks on the grill . . . just get too dry and tough . . .

My 2 cents.

Mike

[xillion]

Soak corn, husks and all in cold water for 30 minuted. Place on hot grill. Turn repeatedly to keep from burning. They are usually ready in 20 minutes. Shuck and enjoy.

Austin,

I used your preparation method earlier today when making corn for the family and everyone loved it. It came out great, I don't think we will ever go back to boiling. Thanks for the tips.

[blackfoot]

Austin,

I used your preparation method earlier today when making corn for the family and everyone loved it. It came out great, I don't think we will ever go back to boiling. Thanks for the tips.

Boiling is a sin once you have seen the light. :thumbup:

[Obiwan]

I like them on the grill most times. I soak them in water first for a bit so they don't burn to quickly and they seem to steam cook while the water cooks off

[Confuzius]

Some of you who refer to grilling corn , but with lime juice of toppings.....are you grilling the bare corm on the grill on i the husk? I only cook corn on the cob in the husk on a grill or in the coals of a fire. But Hey, I'll try somethign new if this is what you all are refering to.

Grilled naked, you get a great caramelizing and almost char happening to the corn, it is incredible. Grilling is in a soaked husk isn't much different than steaming it... Unless you're smoking it but on propane there's not much point.

[adamant]

I cringe every time I see someone order corn at a restaurant and get a half cob of something previously frozen.

I've had it grilled, but usually eat it boiled. I'll have to try some of these ideas.

[gearchow]

Grilled naked, you get a great caramelizing and almost char happening to the corn, it is incredible. Grilling is in a soaked husk isn't much different than steaming it... Unless you're smoking it but on propane there's not much point.

Except it's the easiest thing in the world to cook - you should turn them, but if you forget no big deal. Without the husk, you do need to pay attention. I like them both ways. The downside of grilling in husk, is husking them to eat. Man, they are hot!

-jim

[CoachClassRow13]

I'm new to the art of corn grilling, but a veteran of eating corn in every fashion. SWMBO asked for corn about 2 weeks ago when I was making burgers, so I shucked em, soaked em, put lime and a little butter on, and wrapped them in tin foil. Left them over the coals about 15 minutes, and voila. I had to make her corn that way 5 times in the past 2 weeks!

Though now that I read these suggestions, maybe it's better to put lime on AFTER the grilling?

[blackfoot]

This thread makes me hungry. :drool:

[joglander]

I have a question for the guys who cook corn in the husk. Do you remove the silk before cooking? It seems like a lot of work to do that, but it would have to be easier before than after. I really need the answer to this.

[gearchow]

I have a question for the guys who cook corn in the husk. Do you remove the silk before cooking? It seems like a lot of work to do that, but it would have to be easier before than after. I really need the answer to this.

I don't. I cut off the silk hanging out and trim off any loose or hanging husk and on the grill it goes.

Using something to keep from burning your hands, I strip the husk off and with a clean paper towel, wipe off any remaining silk.

The only downside I can see in this process is sometimes you will get bug damage or other corn growth defect that you will only see after you have cooked the corn. Make extra is my response to that possibility.

Try it both ways with a batch and you will find what works best for you.

-jim