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Grilled corn?

F

FortFunFoSho

Golden Member
All -

I grilled some corn last night and it was pretty good. usually i am a boiler, but i want tp perfect the grilling thing.

Last night I shucked the ears down to the last layer of skin and left that on. Then as it was grilling I rotated every coupleof minutes and was basting it with garlic butter.

How do you do yours as I am looking for something better.
 
hrm...i get all the ears out and re-wrap it. Soak it up in water for about 15 minutes. Don't really put anything on there =/

man I miss my griller (Moved to a freaking loft instead of an apt, and now I dont have a baclony/porch). I'm glad this is only temporary
 
I remove the hair and leave the skin. Grill it. And put some butter on it..

Man... now i'm gonna have to grill some corn..
 
you leave all the skin on it (remove any loose hairs or pieces of husk on the ends if you like)
soak in water for the better part of the day.
toss on low heat on the grill turning it RELIGIOUSLY.
to do it right its long and slow, but oh man its good ESPECIALLY when you get a few of those burned kernels.... oh god...
 
Originally posted by: Homerboy
you leave all the skin on it (remove any loose hairs or pieces of husk on the ends if you like)
soak in water for the better part of the day.
toss on low heat on the grill turning it RELIGIOUSLY.
to do it right its long and slow, but oh man its good ESPECIALLY when you get a few of those burned kernels.... oh god...
Click to expand...

Yup that is the way I do it.
 
1 pull the husks back and DO NOT remove them,
2 remove little hair things
3 Apply butter salt pepper
4 pull husks back over the corn (all of the husk or as much as you were able to keep from falling off)
5 Grill

(the husk protects it from burning so it can cook well, every time i do it this way it comes out perfect)
 
I must be one of the wierd ones I guess. I take the corn husk and de-hair it. Stick it ontop of a sheet of foil and add butter, pepper, salt, chilli powder, and little tobasco sauce. Wrap it all up and stick on the grill for hour and a half, let cool and eat. This way it all cooks up together without having to turn as often and cooks in all the goodness in a sealed packet.
 
Here's a great grilled corn recipe that is 100 times better than it sounds...trust me. I was put off at first as well but for some reason, it works and is delicious. Never made it for anyone that didn't like it.

The original recipe calls for baking the corn in the oven first with husks on but you could essentially do this on the grill as well so there is no indoors cooking. Either way, when you feel the corn is cooked, pull back the husk and slightly char the kernels by rotating the ears over medium flames. You can tie the husks into a knot which becomes a unique handle for eating them. Once the ears are off the grill, spread a thin layer of mayonaisse on each ear, enough to lightly coat them. Then sprinkle a good bit of that powdered parmesean cheese you get in a can all over the ears so that it adheres to the mayo. You want each ear to be lightly coated with the cheese, all the way around. Then sprinkle some Cayanne pepper on each ear as you rotate them. The amount of pepper is up to you but I like enough to give the corn a kick. Then serve.

Don't knock it until you try it. 😉
 
Originally posted by: 49erinnc
Here's a great grilled corn recipe that is 100 times better than it sounds...trust me. I was put off at first as well but for some reason, it works and is delicious. Never made it for anyone that didn't like it.

The original recipe calls for baking the corn in the oven first with husks on but you could essentially do this on the grill as well so there is no indoors cooking. Either way, when you feel the corn is cooked, pull back the husk and slightly char the kernels by rotating the ears over medium flames. You can tie the husks into a knot which becomes a unique handle for eating them. Once the ears are off the grill, spread a thin layer of mayonaisse on each ear, enough to lightly coat them. Then sprinkle a good bit of that powdered parmesean cheese you get in a can all over the ears so that it adheres to the mayo. You want each ear to be lightly coated with the cheese, all the way around. Then sprinkle some Cayanne pepper on each ear as you rotate them. The amount of pepper is up to you but I like enough to give the corn a kick. Then serve.

Don't knock it until you try it. 😉
Click to expand...



You discust me. I will not eat your mayonaise!
 
Originally posted by: 49erinnc
Here's a great grilled corn recipe that is 100 times better than it sounds...trust me. I was put off at first as well but for some reason, it works and is delicious. Never made it for anyone that didn't like it.

The original recipe calls for baking the corn in the oven first with husks on but you could essentially do this on the grill as well so there is no indoors cooking. Either way, when you feel the corn is cooked, pull back the husk and slightly char the kernels by rotating the ears over medium flames. You can tie the husks into a knot which becomes a unique handle for eating them. Once the ears are off the grill, spread a thin layer of mayonaisse on each ear, enough to lightly coat them. Then sprinkle a good bit of that powdered parmesean cheese you get in a can all over the ears so that it adheres to the mayo. You want each ear to be lightly coated with the cheese, all the way around. Then sprinkle some Cayanne pepper on each ear as you rotate them. The amount of pepper is up to you but I like enough to give the corn a kick. Then serve.

Don't knock it until you try it. 😉
Click to expand...




It's great! I first had it that way in Mexico. Chili powder works well also.
 
All is good ideas but just remember to TURN THE CORN every few seconds..literally you have to NOT move while cooking the corn and jus keep your eyes on it.
 
Originally posted by: 49erinnc
Here's a great grilled corn recipe that is 100 times better than it sounds...trust me. I was put off at first as well but for some reason, it works and is delicious. Never made it for anyone that didn't like it.

The original recipe calls for baking the corn in the oven first with husks on but you could essentially do this on the grill as well so there is no indoors cooking. Either way, when you feel the corn is cooked, pull back the husk and slightly char the kernels by rotating the ears over medium flames. You can tie the husks into a knot which becomes a unique handle for eating them. Once the ears are off the grill, spread a thin layer of mayonaisse on each ear, enough to lightly coat them. Then sprinkle a good bit of that powdered parmesean cheese you get in a can all over the ears so that it adheres to the mayo. You want each ear to be lightly coated with the cheese, all the way around. Then sprinkle some Cayanne pepper on each ear as you rotate them. The amount of pepper is up to you but I like enough to give the corn a kick. Then serve.

Don't knock it until you try it. 😉
Click to expand...

That sounds more like you're making a giant BBQ Frito. 😉

I like mine plain no butter or salt, soak in water for an hour cut the loose husks off and stick on the grill. Fresh white sweet corn is a gift from the corn gods. 🙂

 
Out of curiosity, about how long does it take to grill on a low heat, and how do you tell when it is done? I've always been a boiler myself.
 
Originally posted by: 49erinnc
Here's a great grilled corn recipe that is 100 times better than it sounds...trust me. I was put off at first as well but for some reason, it works and is delicious. Never made it for anyone that didn't like it.

The original recipe calls for baking the corn in the oven first with husks on but you could essentially do this on the grill as well so there is no indoors cooking. Either way, when you feel the corn is cooked, pull back the husk and slightly char the kernels by rotating the ears over medium flames. You can tie the husks into a knot which becomes a unique handle for eating them. Once the ears are off the grill, spread a thin layer of mayonaisse on each ear, enough to lightly coat them. Then sprinkle a good bit of that powdered parmesean cheese you get in a can all over the ears so that it adheres to the mayo. You want each ear to be lightly coated with the cheese, all the way around. Then sprinkle some Cayanne pepper on each ear as you rotate them. The amount of pepper is up to you but I like enough to give the corn a kick. Then serve.

Don't knock it until you try it. 😉
Click to expand...

I tottaly agree with the dont knock it till you try it. When I lived in Hammond IN my neighbor was mexican and mentioned about the corn done up this way and there was a guy selling it from the street. I told him that had to sound like the most awful tasting corn I have ever heard. He proceeded to tell me how great it was and that he would buy some and if I didnt like it he would eat it anyway and off to the guy selling it on the corner he went. Brought it back and it didnt smell bad but MAYO on CORN????? Took a bite and I was hooked. My wife who hates hot food took a bite of hers and finished it. I have never seen myt wife eat corn as fast as she did that day and hot mouth burning corn at that!

So yes everyone this sounds gross and want to puke at the thought but the taste is NO WHERE as you would expect!
 
Originally posted by: funboy42
I must be one of the wierd ones I guess. I take the corn husk and de-hair it. Stick it ontop of a sheet of foil and add butter, pepper, salt, chilli powder, and little tobasco sauce. Wrap it all up and stick on the grill for hour and a half, let cool and eat. This way it all cooks up together without having to turn as often and cooks in all the goodness in a sealed packet.
Click to expand...

That's the way I do it but I prefer to steam it over grilling it.
 
Easy, brush them with some olive oil, salt, and pepper. Throw them on the grill, turning occasionally. Voila.

Course this is with the frozen corn. 🙂
 
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