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corn on the cob

jerrypjerryp Posts: 230
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.

Comments

  • FanOfFanboysFanOfFanboys Posts: 1,970
    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
  • ribnrunribnrun Posts: 174
    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.
  • jerrypjerryp Posts: 230
    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.
  • 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?
    Keeping it Weird in the ATX
  • LowflyerLowflyer Posts: 783
    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
  • jerrypjerryp Posts: 230
    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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