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corn on the cob

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jerryp
jerryp Posts: 232
edited June 2012 in EggHead Forum

I tried a Primal Grill recipe for corn grilled in the husk directly on the coals.  It kicked ass! Just thought I'd throw that out for anybody looking for a new side.

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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    Nice

    I always do mine with husk on. I pull back the remove silk, pull husk back, soak In water for 30-45 minutes, pull husk back again for butter and/or dry rub, then pull husk back up and grill
    Boom
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  • ribnrun
    ribnrun Posts: 174
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    I just soak em in water for a bit. On the grill for about 30 minutes at 350 to 400. Conveniently takes about the same amount of time as a tri tip, lol. I like that when I shuck em when they are cooked, the silk comes out so easily and completely.
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  • jerryp
    jerryp Posts: 232
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    I couldn't have been happier with the results.  Soaked em in a salt and sugar brine and cooked em right on the coals.  They were easy to husk because most of it burned off.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    I couldn't have been happier with the results.  Soaked em in a salt and sugar brine and cooked em right on the coals.  They were easy to husk because most of it burned off.



    Soooooo.....what was the recipe?
    Keepin' It Weird in The ATX FBTX
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  • Lowflyer
    Lowflyer Posts: 785
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    I just soak em in water for a bit. On the grill for about 30 minutes at 350 to 400. Conveniently takes about the same amount of time as a tri tip, lol. I like that when I shuck em when they are cooked, the silk comes out so easily and completely.
    x2
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  • jerryp
    jerryp Posts: 232
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    I couldn't have been happier with the results.  Soaked em in a salt and sugar brine and cooked em right on the coals.  They were easy to husk because most of it burned off.



    Soooooo.....what was the recipe?




    Sorry.  A gallon of water with a cup of sugar and a cup of salt disolved.  Cut the first inch of the top from the corn and cut the stem off.  Soak it for at least 4 hours.  Cook them until the husks are mostly burnt off, but not until the corn itself is charred completely.(The tastiest ear I ate had good caramelization, but wasn't burnt. If that makes sense.) Brush the cooked ears with melted butter and salt. (Adjust salt to taste, as there was an incredible amount of salt in the brine.)  Enjoy.

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