Corn on the Cob

Rook if you look in the Cookbook on this forum under veggies there are several really good corn on the cob recipes. Personally I steer clear of the ones using the corn in foil. May as well cook it in the microwave..

Rook,
Here is one that looks good[p]
Corn, Cob, Grilled

Procedure:
1 Get how ever many ears of corn you want to cook remove the shuck and remove the silk as well
2 Get some real Mayo and slather it on all the ears of corn all over them
3 Sprinkle on some chili power
4 Sprinkle on pepper and salt
5 Sprinkle on some parmesan cheese
6 Wrap each ear of corn in foil
7 Place on BGE at 350° indirect for 30 minutes to an hour i did mine for an hour and they were very good once you remove them sprinkle with DP jamacian fire walk for some added heat serve and enjoy


Recipe Type
Vegetarian

Recipe Source
Source: BGE Fprom, Beast, 12/10/07



Also you have a few answers over atThe New Forum just thought you should know [p][p]happy eggin
tb

it's all in the corn.... if it's sweet corn (good corn) you don't want to overcook it.

mom used to cook it til "you could smell it", maybe 15 minutes. oversoft i think. darlene finally decided to try it earlier. i find steaming only takes about 3 to 4 minutes.

grilling with husk on (wet or not) is a bit of a crap shoot. roll it around til it looks all pretty. 400 or so probably 8-10 minutes. it'll be done. if not, zap it.

new englanders aren't terribly used to browned/blackened corn, so you'll find that you'll be pulling them off when they look done.

roasted is pretty amazing with vegetables. i swear they are sweeter. high dry heat is great.

We do almost the same thing but we put all that stuff on after the corn has been grilled in the husk with no foil. Have all that stuff available for folks that want to use it and let the rest just use good ol' butter and salt.

i dont remove the husks or the silk or anything. just throw them on and roll them every once in a while til you smell it, i go by smell more than anything. then i pack them in a 12 pack box and cook some more til its all cooked, a cooler would work, it keeps it hot and finishes them up. everthing pulls off easily after its cooked, removing the silk first before cooking actually seems to leave more on the cob.
when we have corn, there is nothing but corn, i grew up in a house where we ate 3 dozen ears and alot of butter for dinner, no steaks, veggies or anything else when we had fresh corn.

I soak them in water for 30min. Then grill untill they are dark Husk and then butter.
My Best.
Ross

Rook,
Get your corn with the husk still on them and soak them in salt water for 12 hours. Put them on the grill and cook them until outsides are black. You must rotate them to all side. The water inside the corn will steam the corn and it is good eats.