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Corn?!

bvanma28bvanma28 Posts: 46
edited May 2012 in EggHead Forum
Any ideas on whole ears of corn on the xl? Husk on, off?

Comments

  • MickeyMickey Posts: 12,819
    edited May 2012
    Same as the Mini: Off. S&P, put very little butter or oil in hands and rub.
    Salado TX Egg Family: 2 Large and a very well used Mini....

  • BotchBotch Posts: 2,138
    I've tried husked, unhusked, soaked, unsoaked, and I guess I prefer husked unsoaked and raised direct.  Not really much of a difference, but soaking takes time and husking after grilling is messy, so hey, lazy man's way!  
    Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.
     
    Ogden, Utard.  
  • I've tried husked, unhusked, soaked, unsoaked, and I guess I prefer husked unsoaked and raised direct.  Not really much of a difference, but soaking takes time and husking after grilling is messy, so hey, lazy man's way!  
    Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  
    +1 on the Mexican Street Corn Setup. Freaking awesome.

    I do this almost almost every time now. Got it from Cooks Illustrated:


  • ChokeOnSmokeChokeOnSmoke Posts: 1,615

    Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  
    I gotta say, mayo on hot corn sounds really disgusting.  But the picture Cen-Tex linked to looked good so I may have to give it a try???
    Packerland, Wisconsin

  • DuganboyDuganboy Posts: 1,117
    Husks off, direct raised cook at about 375, rotate quarter turn every two minutes.  Cook for a total of 8-10 minutes.  The smokey flavor is so much better than boiling.

  • Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  


    I gotta say, mayo on hot corn sounds really disgusting.  But the picture Cen-Tex linked to looked good so I may have to give it a try???
    Correct. Sounds horrible but it's awesome. Would have never thought to try it.

  • LitLit Posts: 2,230
    I remove all the crap under the husk but leave enough husk to protect during cooking. Once the corn is hot its a pain to get all those hairs or whatever its called out. Mexican street corn will be cooked this weekend.
  • Silk is the proper term but pain in the arse is more accurate. If you do cook in the husk, it is recommended by those much smarter than cen tex to remove the silk as you do before cooking.

  • OutcastOutcast Posts: 112

    Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  


    I gotta say, mayo on hot corn sounds really disgusting.  But the picture Cen-Tex linked to looked good so I may have to give it a try???
    COS,
      Break it down to its main ingredients, oil and lemon juice.It's just in an emulsified version so it sticks better.  Learned that trick working in a seafood market.  We used it to grill swordfish and shark steaks.  Its great !
  • Smoker_GuruSmoker_Guru Posts: 372

    I remove the husks, brush with butter, salt, pepper and parmesan cheese. Then wrap in HDAF. On the EGG at around 350 for about an hour. Sometimes I also add a sprinkle or two of a good dry rub before wrapping.

  • fishlessmanfishlessman Posts: 15,393
    i leave the silk in when cooking, my thoughts are that opening the husks to remove the silk lets out moisture when cooking it. and the silk is easier to remove when its hot, it simply comes off with the husk when you peel it back when hot
  • PapaBPapaB Posts: 146
    I pull the husks back, get rid of the silk, pull the husks back in place, put in a pot of water until ready to cook.  Cook indirect for about an hour rotating 90 degrees until husks are near burnt around.  Great flavor, add whatever you like to dress it with when you eat it.

  • Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  


    I gotta say, mayo on hot corn sounds really disgusting.  But the picture Cen-Tex linked to looked good so I may have to give it a try???
    COS,
      Break it down to its main ingredients, oil and lemon juice.It's just in an emulsified version so it sticks better.  Learned that trick working in a seafood market.  We used it to grill swordfish and shark steaks.  Its great !


    And egg whites........

  • GriffinGriffin Posts: 5,684
    I've tried husked, unhusked, soaked, unsoaked, and I guess I prefer husked unsoaked and raised direct.  Not really much of a difference, but soaking takes time and husking after grilling is messy, so hey, lazy man's way!  
    Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  
    +1 on the Mexican Street Corn Setup. Freaking awesome.


    I do this almost almost every time now. Got it from Cooks Illustrated:



    And top with some Cojita cheese (or parm if you live in an area you can't get Mexican cheese.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • I've tried husked, unhusked, soaked, unsoaked, and I guess I prefer husked unsoaked and raised direct.  Not really much of a difference, but soaking takes time and husking after grilling is messy, so hey, lazy man's way!  
    Make sure to mix up some mayo, minced chipotle, lime and salt to spread on before eating!  
    +1 on the Mexican Street Corn Setup. Freaking awesome.


    I do this almost almost every time now. Got it from Cooks Illustrated:




    And top with some Cojita cheese (or parm if you live in an area you can't get Mexican cheese.
    Yep. If that is not in this recipe, it should be. I do that every time.



  • bvanma28bvanma28 Posts: 46
    Well I pulled back the husk, de-silked, added butter, placed husk back, wrapped in foil and put on at 400 for 30 mins. Actually ate it just like that with nothing else added. Good enough. Next time I'll get more creative.
  • WickedpopeWickedpope Posts: 2
    I remove the husk and the silks. I then brush with mayo and roll in Parmesan cheese. Sprinkle a little cayenne on for flavor and wrap in foil. My family raves about them. I think it was a Paula Deen recipe.
  • zosobao5150zosobao5150 Posts: 112
    edited May 2012
    I soak with husk for at least a half hour.  Stick them on direct and when they are done, I cut through the corn at the closest point on the cob next to the stem.  With this small portion off, hold the corn up by the top of the husk and shake.  The corn falls out.

    XL BGE
  • ShedFarmShedFarm Posts: 500
    I remove the husks and silk, rub it down with a light coating of extra virgin olive oil, then sprinkle with Montreal Steak Seasoning. I cook it raised, direct, at 375-400 (essentially, at whatever temp I'm cooking the meat at), turning every few minutes until either the meat is done, or the corn starts getting a little browned around the edges. Once pulled, I wrap each ear in aluminum foil, until served.
    BJ
    (Powhatan, VA)
  • Doesn't the corn get burnt before being tender when cooking direct without the husk or without soaking whether it has a husk or not?
  • CowdogsCowdogs Posts: 310
    Silk is the proper term but pain in the arse is more accurate. If you do cook in the husk, it is recommended by those much smarter than cen tex to remove the silk as you do before cooking.
    i leave the silk in when cooking, my thoughts are that opening the husks to remove the silk lets out moisture when cooking it. and the silk is easier to remove when its hot, it simply comes off with the husk when you peel it back when hot
    I agree with Fishless.  Silk is easier to remove after cooking.  It is dryer and less sticky to the corn.  It almost falls off.
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