Happy Accident

Begger

Did a London Broil cook today.   
I put the Corn-on-the-Cob about 5 or 6 minutes prior to the meat.   I do the corn after soaking in water AND leaving the husk ON.     This tends to both generate some steam and lower the temp in the grill while adding some moisture to anything already being cooked.  
A real hardcore few like a well-done corn, Sans Husk.  'Mexican Style', perhaps.  
But I changed ONE thing.    I tossed in a double handful of APPLEWOOD chips, also soaked in water for several hours.    

This imparted a very nice flavor to the Corn.  

Has anyone else experimentd with smoked COC?    Or have any other ideas along these lines, even wacky stuff?

Carolina Q

Here's a thread from the old forum about an attempt to duplicate the Cuban Sandwich and Mexican street corn of NYC's Cafe Habana. The corn, especially, looked delicious!!

This pic is from Cafe Habana...


Here's how to make it...
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1260730&catid=1

smbishop

Carolina Q said:

Here's how to make it...
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1260730&catid=1

Thank you for sharing the link!

Botch

Its been posted here before, but a neat way to shuck an ear of corn, cooked the way you are, is to slice off the stem end and about 1/2" of the bottom of the cob, then just squeeze the silky end.  The cooked cob slides right out, leaving the silk behind.  

Begger

I'm gonna give that a try.......