simple corn on cob recipe

jon c · July 2010

anyone have something for this????? THANKS

otisdog · July 2010

We pull back the shuck, strip the silk then recover and tie up. Soak in water for a few then on about a 400 grill till done, turning four times. Then salt and butter. Simple.

As a variation recently we smoked them using hickory with the shuck and silk removed. After cooking we prepared them like old style cut corn only this was already cooked and smoked. Fantastic.

Cut corn is normally prepared from a raw cob, first you cut then you scrape.

Little Chef · July 2010

jon....There are 102 ways to do corn on the egg.

Some do it in the husk, we prefer ours grilled direct. Just enough extra virgin OO to give it a sheen, some S&P... Onto the grid direct. Roll every couple minutes...takes about 10 minutes total. This particular batch was topped with some butter, chili powder, and freshly shredded parmesean. (don't turn your nose up till you try it....lol) Have fun with it.

Car Wash Mike · July 2010

Only 102?

I am going to try that. I usually add butter and Raging River.

Mike

Florida Grillin Girl · July 2010

This sounds weird, but I swear it's great. Brush mayo on your cleaned fresh corn, then sprinkle with S & P, your favorite rub (any of Dizzy Pigs), then grated parmesan cheese. Wrap in aluminum foil and throw on the egg.

Give it a try, and don't tell anyone about the mayo - (you can't taste it after it's cooked).

Faith

Crimsongator · July 2010

LC, we like a simple butter compound with finely diced Chili peppers in adobo sauce on cooked corn. Finish with cojita cheese.

The mayo, cojita and cayenne on corn is a favorite too.

Grandpas Grub · July 2010

On the egg corn is fantastic.

I used to soak but no longer. I just take the corn as I get it and put it on the egg.

I have cooked them at 300° dome for 20 to 30 minutes. To as high as 400°, raised grid for about an hour.

One was soaked for 15 minutes and the other wasn't.

You can tell which was not soaked by the husks. Couldn't tell the difference when eating from either piece.

GG

eenie meenie · July 2010

Gene, that sounds wonderful. I'll have to give that a try. I like the Mexican twist. Maybe some day you'll share your coveted cornbread recipe?

Crimsongator · July 2010

All you have to do is ask (notice the absence of Jiffy mix)

Jalapeno Cornbread
Ingredients:
2 cups self rising cornmeal
3 Tbs sugar
2 Eggs
1/3 cup oil
1 can (16 oz) cream corn
1 cup cheddar cheese
Jalapeno peppers to taste - finely diced
1/2 cup onions - finely diced
Milk
Instructions:
Mix ingredients (except the milk) thoroughly. Add enough milk to make the mix the
consistency of pancake batter.
Bake at 400* until done. Once a knife or fork comes out clean, the cornbread is done.
Let cool and serve with fresh butter.

Jai-Bo · July 2010

Crimsongator wrote:

Let cool and serve with fresh butter.

CG, I can't believe you put that last sentence in there!!! Let it cool!!!! Nothing like HOT CB wit butter oooozin' outta it!!! :laugh: :laugh: :laugh:

eenie meenie · July 2010

Rats Gene, I thought it ws going to be easy peasy using Jiffy mix.......you're a deceptive bugger! :laugh:

Crimsongator · July 2010

Agreed but it needs to cool enough to get out of the skillet and cut. It can still be warm but it is hard to slice when hot.

jon c · July 2010

Thanks to everyone, I will be grilling my first corn on an egg tomorrow, I enjoy the egghead forum as much as the Corvette Forum

h20egg · July 2010

Just add that I've taken to soaked ears on direct, then shuck. Seems the silk comes off much easier than precooked; removing corn silk is one of my least favorite things to do, right behind prepping fresh shrimp!

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