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Discussion in 'Food Forum' started by DWavs, May 27, 2006.
Title says it all...what's the technique?
Soak in the husk over night throw on grill cook on in-direct for about an hour or so, check for doneness. You've got it.
peel back the husk remove the silk.
You can soak in water 15 minutes or so.
pull the husks back up and grill directly not for an hour.
I came from the school that said get the water boiling before you go to pick the corn.
Five or ten minutes on hot coals should do it.
The husk will start to burn but you remove it before you eat it any way.
salt and butter
Try the microwave method for steamed corn on the cob.
No soaking and no burned corn.
Leave in the husk and microwave high for 3 &1/2 minutes.
Remove, let cool and remove husk.
Longer if two ears are cooked at the same time. I do them one at a time. Shorter time if ears are small. Longer if extra big.
I would cover container and put in 1/4 cup of water to steam.
However the grill add a lot of flavor that you can not get from the micro.
Peel back the husks only to make sure there are no worms. I Do not remove the silk until AFTER it is cooked, because it literally falls off then. Soak in water for awhile (doesn't have to be overnight, I've done it for an hour or so). Throw directly on your grill. Cooking time will vary depending on your grill, etc. so you'll just have to play with it a little.
To be honest, it is much easier to do the same thing and just throw them in the microwave. Cooks much quicker.
Use your hand or plastic baggie and coat with butter and dash of salt.
Wrap in aluminum foil and seal the ends.Grill and turn every 10-15 minutes for bout a half hour.Careful removing foil...
I coat minewith butter and wrap them up in foil and place dem on the grill and rotate them often.
Some complex stuff here and some things unnecessary.
Here's what I do and it works every time:
Dunk un-husked ears in water, place directly on grill over medium heat. Make sure it's on there a good 20 minutes so it's cooked. I like to let the husks blacken as it roasts the kernels nicely.
No need to soak for any length of time, it's all cellulose, it can't absorb any water! The dunk just gets some water in between the husks to get a little steam action going and to provide some longevity on the grill.
When done just peel carefully cuz it's damn hot and enjoy. No butter needed.
My technique is even simpler. Take ear of corn, put on hot grill. After several minutes I take the husks and silk off. It's done when the corn's nice and hot and has a few roasted kernals.
When my hubby does it on the grill, he doesn't soak the corn. He removes the husks and cooks it over the coals until the kernels are brown. As he cooks it, he brushes garlic butter over the corn. At first I (and our two boys) was sceptical about how it would taste but now that that we've had it on the grill, we'll never do it any other way. Matter of fact, when I tell my 5 year old that we're having grilled corn, he says "Daddy is going to burn it, right?"
I am going to have to try it that way. I've always done it with the husks on. I peel back the husks, remove the silk and coat with softened butter. Put the husks back up and grill em.
I have a non-traditional recipie I like a lot.
Husk the corn, get all the silk off, and butter the ears.
Then sprinkle with Jamaican Jerk Seasoning (also called Carribean Jerk Seasoning).
Wrap in tin foil, gril for a half hour or so, turning a quarter turn every so often.