how do you grill corn on the cob?

[NMDemDist2]

how the heck do you do that? shuck it first? soak it? how long? when do you know when it's done?

I've gotten better with the grill here but this one I still haven't had the courage to try.

the wise and wonderful Mr. Ketchup *LOVES* corn on the cob, I bought some for him and I'd really like to make it nummy-yummy for him this weekend.

HELP! and (as always) thanks in advance my dear DUer foodies :grouphug:

[fizzgig]

1. i just shuck it

wrap it in some foil with butter, salt and pepper and toss it on for about 20 minutes

if you can do it, just peel the husk back and put the butter in there and wrap the whole thing in foil, but i'm just too lazy to do that

edit: damn that sounds tasty right now :9

[Indy_Dem_Defender]

4. Beat me to it

Also love cut up potatoes into little cubes, 20 minutes on the grill wrapped in foil with butter and seasoned salt.

[NMDemDist2]

6. i do that all the time too, it's a favorite around here. I add onions in there

with the taters and it's the best :bounce:

[NMDemDist2]

5. oooooo I thought you weren't supposed to cook corn with salt? I always add

sugar to the water cuz the salt makes the kernels tough. Sugar makes the corn's natural sweetness shine through and the ears stay tender tender tender

[fizzgig]

12. i've never had a problem with it before

but i'll try a bit of sugar next time :)

[NMDemDist2]

14. i was amazed what a difference it made when boiling the ears

truly!

[Mrs.Matcom]

30. you are right!

never salt your water for corn. I add a little bit of sugar and mild or 1/2&1/2, makes it even sweeter! :hi:

[doggyboy]

2. My recipe

I soak it for about 1/2 hour. Throw it on the grill. I like it when some of it is slightly burnt (caramelized) so for me, it's easy to tell when it's done because I let some of the leaves burn off and I can see for myself through the hole.

Then butter, and if you like, sprinkle some grated cheese. Many like parmesan, but I prefer a milder cheese like queso blanco (IIRC, it's a mexican white cheese) This way I get more corn taste

[NMDemDist2]

3. so do your fingers get burnt shucking *after* it's grilled or do you just

have cold corn?

I tell ya I'm an ignorant goof when it comes to the finer points of corn grilling. carmelized sounds nice though :9

[doggyboy]

25. Of course they do, silly

and yes, caramelized sounds much better than slightly burnt, but please don't tell my mom. She thinks she's eating haute cuisine

[NMDemDist2]

26. deal! *mental note to self* Have hubby shuck the corn while I finish the

meat

:rofl:

[Gormy Cuss]

32. My grillmaster SO does the"soak in husk and then grill "method.

It's good that way.

[seemunkee]

7. I made some last night

I peel back the husk and remove the silks. Roll the husk back over and soak it in water for 1/2 hour then put it on the grill for 15 minutes. The outer husk will dry out. When its done its pretty easy to peel the dry husk back and twist it off.

[NMDemDist2]

8. ok, I'll try that thanks! n/t

[Kali]

9. leave husk on, put it on just before flames go down (we use real wood)

burn it good (5 to 10 minutes, turning occasionally) then toss it into a big pan with a lid to keep warm/finish cooking (half dozen ears)

peel back husks and use for handle, butter and salt - yum (I like it to have a few burned/caramelized spots and lots of smokey flavor)

you can do it in foil too. No need to soak if it is relatively fresh.

[GoneOffShore]

10. Don't shuck it, don't soak it.

Grill it on the cooler part of the grill, 10-15 minutes. Shuck it quickly afterwards.

Salt, butter, pepper melted together, brushed on the corn when it's grilled.

For the potatoes - Red skins cut in half, boiled for 15 minutes, drained, tossed in butter or better still DUCK FAT (more soluble than butter and the taste is wonderful) put in a cast iron skillet on the grill. Toss them to turn, and season with Herbes de Provence ( rosemary, marjoram, basil, bay leaf, thyme, sometimes lavender and occasionally orgegano) and salt. - Boiled and roast potatoes - wonderful.

[NMDemDist2]

11. ooooo I'll try the Herbs de Provence on my foil taters tonight!

I don't boil em first, I just cut the taters a little smaller and wrap in foil with onion, butter and spices and throw it on the grill.

[SPKrazy]

13. On the grill

with it shucked

in foil

and butter

and salt/pepper, whatver

:9

[NMDemDist2]

15. HA! you just wanted a reason to say

'with it shucked'

didn't ya?? tell the truth! :rofl:

[nickgutierrez]

16. Throw the corn on the fire.

Sorry, I know I'm not much help. But that's all I know. :hi:

[TK421]

17. Don't shuck it, but soak it in cold water for about an hour

Then wrap it in foil and throw it on the grill. That's what my uncle does, and it turns out perfect every time

[Xipe Totec]

18. Here's the Mexican variation

Soak it in brine, don't wrap it in foil. Take it off the fire when the last layer of husk starts to char.

[TK421]

19. What does the brine consist of? Brine of what? I would like to try it

I think there are different types of brine, but forgive me if I'm wrong. I'm a real sucker for corn on the cob...especially if it's grilled ( having it tomorrow )

[Xipe Totec]

20. Nothing fancy; plain old salt water

just grab the Morton's and pour.

It should taste about as salty as sea water. In fact, if you live on the coast, just grab a pail of sea water.

:hi:

[TK421]

21. Unfortunately, I live on a river...and a dirty ( well, not really ) one at that

I will take this into consideration, though. I've known of people who baste corn on the cob with...get this, tomato juice ( no joke ) Sounds weird, huh? I've had it, and it is quite tasty, but it comes out pretty dry. I will try the brine recipe, since it makes perfect sense. By the way, one reason I wish I lived in New Jersey is they have the best corn on the frigging planet ( Jersey white ) But most of the time I settle for the store-bought stuff. Thanks for your reply

[Xipe Totec]

22. Make sure to cut the ends off the cobs,

so the brine soaks in real good.

We used to have cook outs on the beach down south.

The water was much cleaner way back when...

[TK421]

24. I'll do that...thanks

:thumbsup:

[WCGreen]

23. And it you make it sugar water....

Why it just makes it sweeter still...

[realisticphish]

27. shell the corn

then skewer the kernels and make shishkebabs.


^note: not real advice

[NMDemDist2]

28. HA!

I love my dear Mr. Ketchup but not quite *that* much

He's lucky I did the laundry today :rofl:

[Redneck Socialist]

29. If you don't want to soak it...

wrap it in tinfoil with a piece of ice and toss it on the grill, the ice will melt and steam it.

[struggle4progress]

31. Take it into a back room, seat it on a metal chair, and yell "Confess!"

[philosophie_en_rose]

33. de-silk, soak, grill.

First, I open the husk and remove as much of the silk as possible. Then I fold the husk back up and soak in water with a little salt and a little sugar. I usually do it the day before, but it probably doesn't need to take that long. Then, I grill the corn for about twenty minutes.

:9