- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Corn on the cob
Posted on 4/14/15 at 9:04 pm
Posted on 4/14/15 at 9:04 pm
In the husk, on the grill. Need suggestions. TIA
5
Posted on 4/14/15 at 9:07 pm to JBM210
Google mexican street corn.
Posted on 4/14/15 at 9:08 pm to JBM210
Cook ten minutes turn often. Shuck, butter, salt and pepper.
All I got and all I do.
All I got and all I do.
Posted on 4/14/15 at 9:14 pm to Martini
quote:
Cook ten minutes turn often. Shuck, butter, salt and pepper.
Do you soak em first?
Posted on 4/14/15 at 9:20 pm to Btrtigerfan
If I think about it but normally no. But now that you mentioned it I'll remember next time.
This post was edited on 4/14/15 at 9:21 pm
Posted on 4/14/15 at 9:22 pm to JBM210
Shuck and boil in water, milk, butter, and a sprinkle of sugar. Finish on grill to get grill marks.
This post was edited on 4/14/15 at 9:23 pm
Posted on 4/14/15 at 9:27 pm to TypoKnig
I don't do much on the grill though. I find it makes it tough. When I pick mine I shuck and toss into big pot of simmering water just long enough to warm it through 3 minutes or so. Then butter salt and pepper. It's how I was brought up. It also gets picked, shucked and eaten raw in the garden and truth be known its best this way.
Posted on 4/14/15 at 9:29 pm to Martini
quote:
I don't do much on the grill though. I find it makes it tough.
I would agree.
In the method I said above, the grill is just to impart a little flavor and not to cook.
Posted on 4/14/15 at 10:11 pm to Gris Gris
I grill my corn all the time.....over charcoal w/ husks...low heat...220-250....don't soak, cook til husks are black...20 minutes maybe....turning every so often.. then shuck and back on grill for a couple minutes to burn a few kernels. Doesn't seem tough to me....but I got chompers like a tiger.....grilled some yesterday...
Posted on 4/15/15 at 9:50 am to Zappas Stache
I'm a convert to the microwave corn "trick". All you do is cut off the stem end, just above the curve. Micro in the husk for 2.5 minutes, then take it out and squeeze the pointy end, wiggling the ear out of the husk. No silk is left behind. Absolutely the easiest method, with tender, fragrant results. Definitely try this, if you haven't done so.
Posted on 4/15/15 at 10:01 am to hungryone
I converted many many years ago. It seems to preserve the freshness of the corn better probably because there's no direct exposure to kernels. There's a flavor difference. A good one.
I use this same method when I'm going to use corn for a dish in which I don't need cooked corn. I remove some of the thicker husk, microwave for a minute and the silks are steamed away from the corn for easy cleaning. If you're going to grill it, you can use this method, peel back the husks a bit, pull out the silks and recover the corn. If need be, you can tie it a bit, but I haven't had to do that because the husks are pretty pliable when warm.
I use this same method when I'm going to use corn for a dish in which I don't need cooked corn. I remove some of the thicker husk, microwave for a minute and the silks are steamed away from the corn for easy cleaning. If you're going to grill it, you can use this method, peel back the husks a bit, pull out the silks and recover the corn. If need be, you can tie it a bit, but I haven't had to do that because the husks are pretty pliable when warm.
Posted on 4/15/15 at 11:02 am to hungryone
quote:
I'm a convert to the microwave corn "trick". All you do is cut off the stem end, just above the curve. Micro in the husk for 2.5 minutes, then take it out and squeeze the pointy end, wiggling the ear out of the husk. No silk is left behind. Absolutely the easiest method, with tender, fragrant results. Definitely try this, if you haven't done so.
I'll give this a shot tomorrow. HEB had them 6 for $1, so I had to grab some.
Posted on 4/15/15 at 11:04 am to MSMHater
quote:
I'll give this a shot tomorrow.
Not sure if my instructions were clear--you've got to cut the rounded stem end completely off. You want only the "straight" part left, or you will be unable to squeeze the ear out easily. IOW, cut above the "shoulders" on the ear itself.
Posted on 4/15/15 at 11:16 am to hungryone
quote:
hungryone
How many cobs at once? 2-3?
Posted on 4/15/15 at 11:24 am to MSMHater
I usually do two at a time, and I put them on a micro-safe plate (actually the micro bacon pan). My micro is higher powered, so 2.5 does it. You may need longer if you have a lower wattage oven.
Posted on 4/15/15 at 11:35 am to JBM210
Bake mine @ 350 degs for 30-40 mins in the husk.. Then add butter, Tony's, Parmesan cheese, fresh cracked pepper.
Posted on 4/15/15 at 12:21 pm to MSMHater
Sometimes, I don't cut the end off until after I microwave. Works either way, but it's easier to cut it when the corn isn't hot. Watch the video I posted. It's short and to the point.
HO is correct in that your wattage may vary so the time needed to get it cooked to your liking may vary. Unless you have a very low wattage, I wouldn't go over 3 minutes. The fresher the corn, the less time needed. If I'm doing a lot at once, after I shake the ear out of the husks, I load them in an oblong casserole dish with melted butter, shake them about, cover with foil and keep them in a low warm oven until I serve. Works perfectly. They don't cook further and are ready to go.
HO is correct in that your wattage may vary so the time needed to get it cooked to your liking may vary. Unless you have a very low wattage, I wouldn't go over 3 minutes. The fresher the corn, the less time needed. If I'm doing a lot at once, after I shake the ear out of the husks, I load them in an oblong casserole dish with melted butter, shake them about, cover with foil and keep them in a low warm oven until I serve. Works perfectly. They don't cook further and are ready to go.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News