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Grilled corn.....

EGGARY
EGGARY Posts: 1,222
edited November -0001 in EggHead Forum
Grilled corn

Soak the corn for how long ? With or without husk ?

Dome temp ? How long ?

Thank you.

Gary
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Comments

  • thegrillster
    thegrillster Posts: 348
    I soak the corn as long as possible, cutting off the ends and leaving the husks. Couple of hours. Longer the better.

    Then indirect for 45 minutes at 350 dome.

    Mighty good eating.
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  • Crimsongator
    Crimsongator Posts: 5,797
    http://www.eggheadforum.com/index.php?searchword=grilled+corn&option=com_simpleboard&Itemid=112&func=search

    Great reading


    btw, how did the sweet taters turn out?
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  • AZRP
    AZRP Posts: 10,116
    I do it both direct and indirect depending on how I'm cooking the protein. Haven't noticed any real difference either way. Corn is in season now and is fabulous. I don't soak or remove silk. I just cut the heel of the cob off to make it easier to shuck and cut the top off right where the kernels start. -RP

    IMG_1508Small.jpg
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  • Darnoc
    Darnoc Posts: 2,661
    No need to soak it.Just put it on a direct grid around 400/500 degrees and let it go for about ten minutes and flip it over and go another ten minutes.When the husk gets a dark brown/burnt look on both sides it is ready to go.We wait all year for this treasure and tis the time to enjoy it.
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  • thegrillster
    thegrillster Posts: 348
    Love the variety of ways to do things!
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  • doccjb
    doccjb Posts: 238
    I just throw it on with whatever I'm cooking, and titrate the cook time accordingly. No need for soaking, although if you wanted to pull back the husks and rub with buttered (flavored or not) that works well too. This one was at 325, indirect, for about an hour.
    JulySaturdayOffCall057.jpg
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  • SteveinTN
    SteveinTN Posts: 232
    last night i did two soaked and two not soaked. the soaked were better. so if you have time i suggest soak. If you dont just cook and they will still be great.

    no bad way.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    I agree with the other post. Husk on and let them rip. I have done them by pulling the husk back buttering and seasoning and pulled the husk back over the corn, It is great both ways. I have also soaked and not soaked and didn't notice much difference. :) What ever you have time for I guess. :)
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Had some tonight, dome at about 400, took the husks off and just turned them as they carmelize on each side. Corn is lovely that way.

    Doug
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    I have never been able to figure out how to best cook corn. Recently Cooks Illustrated (in their Grilling and Barbequeing book) analyzed most of the approaches to grilling corn. I have used their final results several times and it is great!

    The dilemma - how to get a good char on the outside without drying up the kernels. Cooking in the husks sorta steamed the corn. With no husks, got a good char, but shriveled up kernels. They tried soaking with various results.

    Final suggestion (I have used several times with fresh, local corn):

    1) Soak in cold, salted water (1/2 cup table salt per gallon water) for at least 30 minutes and up to 8 hours.

    2) Grill on medium hot grill (direct) for 10-14 minutes, turning every couple of minutes.

    This produces a nice char with plump, juicy kernels.

    Try it!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    In the past I have soaked from 5 min to 20 min. However, reading a post from AZRP a while back (and above) I am going to try just roasting and forgetting about the soak.

    Maybe I will do both and see if I can tell any difference.

    Here is a soaked batch.

    cornpotato.jpg

    GG
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    This was very good too. Shuck butter and season then pull the husk back over and tie off with some corn husk
    Freshcorn.jpg

    IMG_4761.jpg
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  • Davekatz
    Davekatz Posts: 763
    I like mine husked and grilled just until you start to get some nice marks.

    326057362_LQPKT-450x450.jpg

    Summertime Burgers & Corn
    4-6 ears of corn, husked and cleaned
    2T butter
    Juice of 1 lime
    1t chili powder
    1t sweet smoked paprika
    1t kosher sea salt

    Melt the butter in a small saucepan. Add the remaining ingredients (except the corn) and stir to combine. Keep this warm and nearby.

    Get your get your grill up to medium-high (about 400°F) heat. Put the ears of corn on. Baste the ears with the butter mixture.

    Cook about 3 to 5 minutes, then turn the corn and baste again. Cook another 3 to 5 minutes, then turn the corn and baste again. Cook another 3 to 5 minutes, then turn the corn and baste again. It should have some grill marks by now. Remove the corn and serve with the remaining basting sauce on the side.

    We're just getting into prime sweet corn season and I can't wait to grill some up this weekend.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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