Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Corn husks
Options
Blizzard58
Posts: 35
why do people pull the husks off of the corn but still leave them attached to the ear of corn that they cook on the egg?
Comments
-
I haven't seen it done that way but I used to cook my corn in the husk and then peel it down to use as a handle...at that point the husk is pretty well browned so maybe that's what you are seeing. Just an educated guess...
Bruce -
I've recently searched this on the forum and read that it can be preference of whether you want the slight char on the kernel, which can be achieved without the husk. Keeping the husk on would keep the kernel from browing. Has to all be relative to time/temp to a point I'd imagine.
From this forum...I've been soaking 'in husk' cobs in ice water; raised grid, direct 350-400 for 30min or so....turning a few times. It's been wonderful. Everyone is the family wants corn all the time now...and I can't blame them. I even felt I left a few cobs on too long. They were still very, very good. We've actually been eating without butter, s&p or seasonings. But that's plain stupid.
Just what I've read and done on my own. Either way, I think you can't go wrong on the Egg. -
I used to always peel back the husk, remove the silk, and replace the husk...some even tie it closed at this point. Then I would but it in a bucket of water stalk-end down for a while and grill it that way. This basicaly steams it and it is very good!!
I've since been removing everything and cooking it more direct with frequent turns. It adds some great color and in my opinion that's the carmelization of the sugars and the flavor of the corn is even better.
Can't lose either way!
Bruce -
Because they don't know any better! :laugh:
-
I just put the ear on straight fron the stalk. Sometimes I might shuck them and cook em naked. Like it both ways!
-
maybe it their opinion of a presentation. You know, like, why do some people like square plates.
-
Square plates have more square area and can hold more food. I guess.
Baby j -
Now I'm craving that Mexican corn I had in Chicago. Elotes????
Baby j -
The past few times I have cooked corn on the egg I just shucked the corn sprayed with olive oil And cooked direct heat while cooking dinner. It was very good and unique. I still like corn cooked with husks on because they tend to taste just alittle sweeter. I have seen quiet a few pics of the corn with the husks pulled back looking like they were cooked that way. Sweet corn is good no matter how you cook it
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum