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Shevya Birdov
Citizen
Username: Howardt
Post Number: 2217
Registered: 11-2004
| | Posted on Wednesday, July 19, 2006 - 2:44 pm: | 
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I love corn this time of year and I'm always looking for new ways to prepare it. How do you cook it on the grill?
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Mayor McCheese
Supporter
Username: Mayor_mccheese
Post Number: 1841
Registered: 7-2004
| | Posted on Wednesday, July 19, 2006 - 2:48 pm: |
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I am very simple. Soak it in some water with husks still on. Throw it on the grill and throw some butter on it when it is finished.
I know there are some great recipes out there, but I just don't know them. Maybe this thread will open up a new world for me. Thanks Mr. T. |
Shevya Birdov
Citizen
Username: Howardt
Post Number: 2218
Registered: 11-2004
| | Posted on Wednesday, July 19, 2006 - 3:01 pm: |
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Mayor McCornCob, I soak 'em in the husks, too, and throw 'em on the grill. Maybe someone can offer something more creative. (Also, yes, I know you are.) |
Mayor McCheese
Supporter
Username: Mayor_mccheese
Post Number: 1845
Registered: 7-2004
| | Posted on Wednesday, July 19, 2006 - 4:02 pm: |
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What could be more creative than that? |
Shevya Birdov
Citizen
Username: Howardt
Post Number: 2225
Registered: 11-2004
| | Posted on Wednesday, July 19, 2006 - 4:13 pm: |
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Than what? |
LilLB
Citizen
Username: Lillb
Post Number: 2095
Registered: 10-2002
| | Posted on Wednesday, July 19, 2006 - 4:14 pm: |
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This post is going nowhere fast...... |
Wendy
Supporter
Username: Wendy
Post Number: 2792
Registered: 5-2001
| | Posted on Wednesday, July 19, 2006 - 4:17 pm: |
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I believe there's a kernel of truth in all of the above posts. |
LilLB
Citizen
Username: Lillb
Post Number: 2096
Registered: 10-2002
| | Posted on Wednesday, July 19, 2006 - 4:30 pm: |
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Here are some ideas Mr. T. I don't know if they're good or not because I'm lazy and haven't tried them.
http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=AF38861F-6D 98-4B9F-98C9DFA4EC56E6BD
http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=D7F2B3DB-A9 76-46D5-99BA11F939398943 |
greenetree
Supporter
Username: Greenetree
Post Number: 8451
Registered: 5-2001
| | Posted on Wednesday, July 19, 2006 - 4:37 pm: |
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Wendy: 
As a corn-belt raised purist, there is nothing better this time of year than simple, roasted, tiny bit of butter, salt and pepper. If you want to get "fancy" and like that charred kernel thing going on, rub a tiny bit of olive oil on the cob before pulling the leaves back up and roasting.
We've also shucked, buttered, wrapped in foil & roasted. That's good, too. We do that when we've got company and it would be a mess for each guest to shuck their own. But it looks great, roasted in the husk, on a platter. Very Mah-tha. |
SoOrLady
Citizen
Username: Soorlady
Post Number: 3426
Registered: 9-2003
| | Posted on Wednesday, July 19, 2006 - 5:35 pm: |
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Follow all the directions for grilling with the husks on... pull back said husks and use as handles. Slather on sour cream and then roll in freshly grated parmesan cheese. |
Deidra
Citizen
Username: Deidralynn
Post Number: 636
Registered: 6-2004
| | Posted on Wednesday, July 19, 2006 - 7:15 pm: |
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I put a little cayenne pepper in the butter for a little kick. |
sylvester the investor
Citizen
Username: Mummish
Post Number: 145
Registered: 6-2004
| | Posted on Wednesday, July 26, 2006 - 7:48 pm: |
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if you are going to "soak it in water with the husks on and then throw it on the grill" you might as well just boil it on the stove as all you are doing is steaming the corn in the husk.
You are "grilling" it for a reason, to get it to taste like it was on the grill.
You need to take off the husks and silk and put the corn right on the grill. use a med-low heat. This takes a little patience, cuz you need to watch it, but you grill it until it starts to get nice and golden brown on a side and then keep rotating it. Generally takes about 15+ minutes. The corn gets carmalized and all the sugar is really brought out. |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 2276
Registered: 11-2004
| | Posted on Wednesday, July 26, 2006 - 9:00 pm: |
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Syl, that sounds great, I'll try it! |
Jgberkeley
Citizen
Username: Jgberkeley
Post Number: 4624
Registered: 5-2001
| | Posted on Wednesday, July 26, 2006 - 9:25 pm: |
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looking for a quicker solution?
Pre-boil for 15 minutes.
Then wrap in tin foil with butter, pepper, then bbQ/
comes out great.
Enjoy,
George |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 171
Registered: 11-2004
| | Posted on Thursday, July 27, 2006 - 8:09 am: |
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Having done them both ways, with husks on and off, I agree that the soaked with husks on method is kinda like steaming them. While the husks on is terrific, I still prefer husks off. You have to be careful not to burn, but I love the really smokey taste and the texture that comes from direct contact with the grill. There are all sorts of variations after that--Mexican style, with butter that is mixed with a bunch of things including cayenne and chili powder...or a nice basil or sage butter..
If you grill it really well, you can get both a hint of caramelized exterior and the soft sweet taste of fresh Jersey corn--either white, yellow, or bi... |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 2278
Registered: 11-2004
| | Posted on Thursday, July 27, 2006 - 8:22 am: |
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bi...? Man, that IS kinky! |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 2279
Registered: 11-2004
| | Posted on Thursday, July 27, 2006 - 8:33 am: |
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By the way, this week I tried a method that a friend suggested:
I husked and cleaned/trimmed 8 ears of corn and soaked it in a one gallon ziplock bag with cold water and a half cup of kosher salt in the fridge for 4-5 hours.
Then I rolled each piece of wet corn in tin foil and grilled it, turning it ocassionaly, for about 20 minutes.
While the corn was grilling, I went to my garden and picked some basil, thyme, rosemary and parsley. I chopped them up together finely and added them, with two finely chopped cloves of garlic (applause) and some salt (BAM!) to half a stick of butter.
I served the corn at the table, in the foil, and passed the herb/garlic butter around. The corn was a bit more "toasty" and grilled tasting than the soaked husks approach and very very tender. The herb butter was to die for. I saved the leftover herb butter to kick my garlic bread up a notch this weekend.
I'll keep trying new recipes until the corn season ends.
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Richard Kessler
Citizen
Username: Richiekess
Post Number: 175
Registered: 11-2004
| | Posted on Thursday, July 27, 2006 - 10:28 am: |
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who doesn't love bi-corn? |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 2281
Registered: 11-2004
| | Posted on Thursday, July 27, 2006 - 10:32 am: |
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Oh! Bi-CORN! Ah, I was thinking about something else...
...ellipsis |
mantram
Citizen
Username: Mantram
Post Number: 250
Registered: 8-2003
| | Posted on Thursday, July 27, 2006 - 10:42 am: |
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Forget the butter -- you just don't need it. Roast the corn and then rub generously with a halved lime. Sprinkle salt and some cayenne to taste. Widely eaten this way in the non-western world.
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Richard Kessler
Citizen
Username: Richiekess
Post Number: 176
Registered: 11-2004
| | Posted on Thursday, July 27, 2006 - 10:57 am: |
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Here's a killer version: Mexican Corn
Elote
Mexican Corn on the Cob
Corn on the cob, cooked and hot
Mayonnaise
Sharp cheese, such as Parmesan, shredded or grated
Chile powder
Lime wedge (optional)
Salt to taste
In Mexico, the handles are made of short pieces of wood cut to suit, but a blunt knife could be stuck in the end of the corn cob if you don’t have a piece of wood (and you do need a handle).
Spread a layer of mayonnaise—enough to coat—over the hot corn, then roll the corn in the cheese or sprinkle the cheese over the corn while turning it. (My favorite vendors would always put the corn down in the cheese and heap it on top, to make sure the ear got well coated, then they’d let the excess fall off.) Then sprinkle with chile powder and salt to taste. A few vendors finished this off with a squeeze of lime, which is a nice, fresh touch, but I didn’t find that this appreciably altered my enjoyment of the dish, and it can make it drippier.
While I encountered mayo on the occasions I enjoyed elote in Oaxaca, I have read that some vendors use sour cream—and given the popularity of sour cream in Mexico, I wouldn’t find that at all surprising. And it doesn’t sound like it would be a bad choice, but I think the salt and squeeze of lime would become more important, if you didn’t have the acidity and saltiness of the mayo. I’ve also read that, during the summer, one can find elote vendors even in parts of Chicago—so when you’re out and about this summer, keep your eyes open. |
Holly
Citizen
Username: Holly
Post Number: 23
Registered: 2-2004
| | Posted on Saturday, July 29, 2006 - 10:39 pm: |
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Peel husks down to bottom layer or so. Soak 20 minutes. Butter. add a little smoky Spanish paprika. |
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