Sweet and simple. I served this to some friends the other day, and was surprised when they said they'd never had it before. So I'm posting it for other unfortunates who have somehow missed it....
Soak the corn in ice water for a while; at least long enough to chill it through and through. I usually just throw it into the beer cooler, and stuff it down good into the water. For some reason, it comes out noticeably sweeter when you do that.
Trim the feathers (skinny tips) off the husks. Some people open the husks to pull the corn silk out, but I don't see any point in loosening up nature's packaging that way; guests can pull their own silk off before they start eating it. If the husks seem a little loose to me, I'll tie some of the husk feathers or a piece of kite string around the middle of each ear.
Put the corn on the grill, directly over the coals or gas flames. Some folks cook them over high heat and turn them every minute or two; I do them over low heat, and just turn them every now and then.
Keep turning the ears until the outer layer of corn husk is pretty well charred. When you open them, the kernels should just be starting to brown a little here and there. If not, you can lay them unwrapped on the grill for a little longer, with the folded-back husks sticking over the side. But it isn't really necessary; the corn will have a smoky flavor anyway. And if you put them back on the fire don't leave them long without the husks; the corn will get dry and tough.
I usually just have the guests unwrap the husks and fold them back, to make a big handle for the corn. They can slather it in butter or olive oil, and sprinkle seasoned salt or your favorite BBQ dry rub on it.
Or you can use cayenne lime butter. I found this recipe on the internet a while back. I'd give credit if I could remember where I got it:
one cube of butter
juice from one lime
teaspoon of kosher salt
1/2 teaspoon of cayenne pepper
Melt the butter in a small sauce or basting pan, and stir the rest of the ingredients into it. Set it on the table or next to the grill with a small brush in it; I keep handfuls of el cheapo 1" natural-bristle paint brushes in my kitchen drawers for just that sort of thing. this recipe will do up to a dozen ears of corn, depending on how carried away people get with it.
Sweet and simple. I served this to some friends the other day, and was surprised when they said they'd never had it before. So I'm posting it for other unfortunates who have somehow missed it....
Soak the corn in ice water for a while; at least long enough to chill it through and through. I usually just throw it into the beer cooler, and stuff it down good into the water. For some reason, it comes out noticeably sweeter when you do that.
Trim the feathers (skinny tips) off the husks. Some people open the husks to pull the corn silk out, but I don't see any point in loosening up nature's packaging that way; guests can pull their own silk off before they start eating it. If the husks seem a little loose to me, I'll tie some of the husk feathers or a piece of kite string around the middle of each ear.
Put the corn on the grill, directly over the coals or gas flames. Some folks cook them over high heat and turn them every minute or two; I do them over low heat, and just turn them every now and then.
Keep turning the ears until the outer layer of corn husk is pretty well charred. When you open them, the kernels should just be starting to brown a little here and there. If not, you can lay them unwrapped on the grill for a little longer, with the folded-back husks sticking over the side. But it isn't really necessary; the corn will have a smoky flavor anyway. And if you put them back on the fire don't leave them long without the husks; the corn will get dry and tough.
I usually just have the guests unwrap the husks and fold them back, to make a big handle for the corn. They can slather it in butter or olive oil, and sprinkle seasoned salt or your favorite BBQ dry rub on it.
Or you can use cayenne lime butter. I found this recipe on the internet a while back. I'd give credit if I could remember where I got it:
one cube of butter
juice from one lime
teaspoon of kosher salt
1/2 teaspoon of cayenne pepper
Melt the butter in a small sauce or basting pan, and stir the rest of the ingredients into it. Set it on the table or next to the grill with a small brush in it; I keep handfuls of el cheapo 1" natural-bristle paint brushes in my kitchen drawers for just that sort of thing. this recipe will do up to a dozen ears of corn, depending on how carried away people get with it.
+1 Drag lol. Speaking of Microwaves...since when do microwaves have settings like "High and Medium and Low"?? The comedian John Caparulo was talkin about such settings and he goes "What the hell is the medium setting on a microwave?? Do I leave the door cracked or something?" lol
__________________
The great object is that every man be armed. Everyone who is able may have a gun.
—Patrick Henry
Sweet and simple. I served this to some friends the other day, and was surprised when they said they'd never had it before. So I'm posting it for other unfortunates who have somehow missed it....
Soak the corn in ice water for a while; at least long enough to chill it through and through. I usually just throw it into the beer cooler, and stuff it down good into the water. For some reason, it comes out noticeably sweeter when you do that.
Trim the feathers (skinny tips) off the husks. Some people open the husks to pull the corn silk out, but I don't see any point in loosening up nature's packaging that way; guests can pull their own silk off before they start eating it. If the husks seem a little loose to me, I'll tie some of the husk feathers or a piece of kite string around the middle of each ear.
Put the corn on the grill, directly over the coals or gas flames. Some folks cook them over high heat and turn them every minute or two; I do them over low heat, and just turn them every now and then.
Keep turning the ears until the outer layer of corn husk is pretty well charred. When you open them, the kernels should just be starting to brown a little here and there. If not, you can lay them unwrapped on the grill for a little longer, with the folded-back husks sticking over the side. But it isn't really necessary; the corn will have a smoky flavor anyway. And if you put them back on the fire don't leave them long without the husks; the corn will get dry and tough.
I usually just have the guests unwrap the husks and fold them back, to make a big handle for the corn. They can slather it in butter or olive oil, and sprinkle seasoned salt or your favorite BBQ dry rub on it.
Or you can use cayenne lime butter. I found this recipe on the internet a while back. I'd give credit if I could remember where I got it:
one cube of butter
juice from one lime
teaspoon of kosher salt
1/2 teaspoon of cayenne pepper
Melt the butter in a small sauce or basting pan, and stir the rest of the ingredients into it. Set it on the table or next to the grill with a small brush in it; I keep handfuls of el cheapo 1" natural-bristle paint brushes in my kitchen drawers for just that sort of thing. this recipe will do up to a dozen ears of corn, depending on how carried away people get with it.
Troy's right. This is a great recipe. We always do our corn this way, but without the cayenne pepper/lime butter. But we're going to try that.
__________________ Go ahead, Makarov my day!~~makarov.com
My grandparents used to do that for family cookouts almost 40 years ago. The corn was great! Thanks for the reminder, I will try and do that with my family and start a tradition all over again. I wonder if there is a way to add bacon to that......?Mmmmm
My grandparents used to do that for family cookouts almost 40 years ago. The corn was great! Thanks for the reminder, I will try and do that with my family and start a tradition all over again. I wonder if there is a way to add bacon to that......?Mmmmm
Just use a light coating of bacon grease, instead of butter? Or some folks like to open the husks and add butter before cooking; maybe you could stick some bacon in instead....
Troy I just soak mine in tap water, wrap them in foil and let them go. Tasty treat if you've never had it.
Try the ice water soak and leaving the foil off, SA. I think you'll find they're even better. Although I would definitely say 'thank you' and enjoy the treat, if you handed me one done your way.....
You have to be careful cooking squash. When it gets tender it can fall through the wire rack of your grill when trying to move or turn it over.
I cut the squash long ways then season it. The door is wide open when it comes to seasonig grilled squash.
I put a little black pepper, Zaterans creole seasoning or Tony Crecthers ??? Can't spell last name "More Spice seasoning"
When seasoned I put over coals to get grill marks and then I have a piece of foil or a small pie pan set to the side that has some bacon dripping, chopped green onions in it.
I careful put the squash in the foil which is oppisit of the coals and let it get smoked by what ever kind of meat I'm cooking and it picks up the bacon and green onion flaviors.
I've used just salt and pepper with butter to, and no other seasoning.
It's a nice little addition to go with grilled stakes, corn, baked potato and green salade.
Note: You don't have to put it on foil or in a pie pan you can season it and just grill it.
You have to watch it or the squash will come apart if it gets to tender.
You'll know when to take it up, depending on the texture you want.
__________________ IN GOD WE TRUST NRA MEMBER
Last edited by ArkansasHunter; 07-16-2009 at 02:40 AM.
I've been experimenting with grilling sweet corn for the last few summers and Troy has it right. about the only thing we do different here in IL is soak the corn, husks and all, in a cooler full of salt water. Some people add salt to their beer coolers anyway so I guess that would work too.
Now that it has been brought up I don't really know why we use salt water. but grilled sweet corn is awesome! you can doctor it however you like, the smoky flavor from the grill will still be better than boiled any time.
__________________ If anybody asks I spent it on golf balls.
Actually, I noticed a couple weekends ago that this procedure, soaking the corn in salt water (maybe a cup of salt for 2 or three gallons of water) is a good way to clean a cooler. Seriously, after we were all done, I dumped the cooler down a drain and rinsed it out and dried it and it was clean and fresh for the next week of all the guys I work with throwing their lunch and drinks into it. A well used cooler can get pretty nasty. All the more of an excuse to take a day off and grill some brats, burgers, and sweetcorn!
maybe some squash too A.H, I'll have to try that.
__________________ If anybody asks I spent it on golf balls.
Just use a light coating of bacon grease, instead of butter? Or some folks like to open the husks and add butter before cooking; maybe you could stick some bacon in instead....
Wifey does just that. She wraps bacon around the ear before she pulls the husk back up. Sometimes she takes the husk off altogether and uses foil. You don't need butter with the bacon on it. Baon and foil works for baked potatoes nicely too.
__________________
The nerds will never understand the awesomeness of it.
try soakin your corn and squash in zesty italian dressing before grilling( wrap the corn back up in the husk( strange that cali rednecks and georgia rednecks both know this ). i guess once a redneck ...always one....even if your states ground tends to move more than others.
Anybody know how to roast corn in the oven? I thought I had seen before that you can roast it with all the leaves and silks, but what I'm finding online all the leaves are off.
GOD Bless America
