Home Forums Hunting & Shooting Hunter's Campfire Corn on the Cob??

How do you cook your corn on the cob?

I fire up my grill on low. Put down a piece of aluminum foil big enough to roll the husked corn cob up in. Rub olive oil around the foil so it will coat the cob. Then add salt, pepper, mesquite seasoning, minced garlic, red pepper flakes and whatever else I feel like to the olive on on the sheet. Roll it up in the foil and grill for 15 minutes, turning 3-4 times. Enjoy!

Back when I could have them, shuck and drop into a boiling pot for a couple of minutes, pullout and eat, pull the silk out and soak then wrap up and on the grill for about 5 min.

A micro wave does well, husk, and all, about three minutes an ear, shuck with cool water running on it so as to not burn your hands.

If I'm grilling, plop the ear husk on the grill, it may help to soak the husk so it does not catch fire, turn a few times, husk, and enjoy.

I don't think there any wrong way if you like it.

Boil it. Salt and butter.

I like to remove all but the last couple of layers of husk and then soak it in a pot of water for 20 minutes, put a little butter between the corn and remaining husk and cook it on the grill. Soaking it in the water helps to steam the corn as it cooks.

Boil. Salt pepper butter. 👅 yum

Boil it with the crawfish.

Yep. I wouldn't turn down grilled corn, but the difference in taste never was a big deal to me and it can get dried out. I boil corn 7 minutes if I'm putting it in the freezer after cutting it off, and 11 minutes if I'm eating it right there.

If doing it for a bunch of people, boil it with the husk on, shuck it with gloves while it's hot out of the kettle but don't pull the husk all the way off so it has a tail to grab ahold of. Have a gallon glass jar with hot water that you put butter in. The butter melts and floats on top......guests can grab the tail and dunk it in the jug, melted butter is coated on all sides. Works like a top and keeps the line moving.

Same page here bigfish. Doing that with some Rib-eye's I bought to make ka-bobs with. Onions, yellow bell pepper, mushrooms and fresh pineapple. Yazaa! All this while watching the Indy 500 and Coca-Cola 600. Could be a beer or two or ten involved.

Really good sweet corn doesn't need all this stuff on it IMHO. Boiled or grilled, I put little to nothing on good corn.

Shade, I do the olive oil in the wrap so it doesn't get dried out. Never had dry corn.

Growing up we ate it boiled or usually from the microwave. I never much liked it until I "discovered" my method above. Now I love it and look forward to it coming into season every year.

Used to head out to this farm of a friend when it was ready and it was stalk to plate in a few hours. Memories.

Pull the husk back. Remove silk. Butter, salt pepper. Put the husk back. Wrap in foil and place on grill.

Of course, IMO the best to use is Peaches 'n Creme

I grew up in IL a.k.a. cornland and you're right. I like my seasonings tho!

Either husk and all right onto the grill, or shucked and boiled/steamed for 10-15 minutes

Yep you can grill corn without it getting dried, but gotta make some arrangements to do so. Like I said I wouldn't turn down grilled corn but I like it plenty boiled and its simple. Never made it microwaved but that would be almost blasphemy to fresh corn. Ha.

We have fresh sweet corn any day you want it when its in around here. Got several friends that raise it as well as 2 different produce farms that sell daily or you can put an order in for a specific day if you're doing a bunch to put away. One I could hit with a good slingshot, the other is about 3 miles away.

Boiled with a bit of salt and butter. But the majority of corn from our garden gets blanched, quenched in ice water, then cut off the cob and frozen in quart bags. We (four families including our kids and grandkids) enjoy it all year long just as much as fresh.

10/4. I will have to try it your way one day this summer.

We use a fairly large piece of thinish sheet steel over a hot bed of hardwood coals piled hgih with corn still in their husks covered with soaked burlap bags. Burlap imparts a nice flavor not found in other methods.

Actually, Mooma cooks corn in the microwave all the time. She shucks it and then wraps tightly in saran wrap. Microwave two ears for four or five minutes. I can not tell it from that done on the stove top.

I plant a little Early Sunglow to satisfy early cravings. But the rest of the corn patch is exclusively Golden Jubilee. Bodacious, Candy Corn and the other super sweets are great, on their one day of perfection. But I prefer Golden Jubilee because it is really good all week long.

1. Soak ears of corn in water for 10 minutes and then put the corn on medium frill in the husk and silk. Turn frequently and grill it in the husk for about 15-20 minutes.
2. Remove from grill and with a sharp knife cut off the bottom, just above the stalk.
3. Using gloves, twist/wring the corn in the husk to release silk.
4. Grab the top of the husk/silks and shake it.
5. Beautiful grilled corn on the cob falls out into your hand clean as a whistle. No shucking

Now THAT is INTERESTING!

Going to have to try this one sometime.

The thing I like about my method is it's husked, buttered (OK, oiled) and seasoned soon as it comes off the grill. Simply remove foil and eat. I love hearing it fry in the oil. Maybe here in an hour or two when I get around to cooking I will use butter and not olive oil in honor of this thread!

I don't eat the stuff. Last night I grilled burgers and boiled two ears for my wife and son. If they want it different they can do so.

trim both ends, take off about half of the sucks, soak in water for 20 minutes, wrap in foil and grill or oven bake.

Use dish towel to shuck, most all of the silk comes off no problem......

peaches n cream, silver queen, butter and pepper, very little salt needed, IMHO

salt, pepper, butter, paprika.Grilled ,boiled or microwave.

^^^^This^^^^

Soaked in cold water for 30 minutes, husk and all. Then 30 minutes on the grill. It's basically steamed with a charcoal flavor. Very simple and very good.

The very best for my taste is grilled slowly in the husk over coals. Second best is wrapped in foil, in the husk, and buried in the coals of a campfire for 15-20 minutes, less for a really hot bed of coals. Totally cover from contact with air or the uncovered section will scorch.

The fastest and only way we do corn in our kitchen is microwaved in the husk for 3-4 minutes depending on size of the ear. I stop and turn it over once at 2 minutes.

Try this and thank me later.

You can grill it or microwave it for about 3 mins per ear in the husk. When it's done, let it set for a minute or 5 and then cut the ear clear through @ the stem end where it's at its widest point. Grab the corn by the point of the husk, work the corn out like you were milking a cow.

You'll end up with no silk, no pile of husk and delicious ready to eat corn.

I don't care how its cooked...it don't grow in these parts and they are a BUCK each at the store ....

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That's fascinating sheit there, thanks for sharing Sam.

In our house it's either soaked and grilled or boiled.

If boiled it's 1/2 water and 1/2 milk, throw a whole stick of butter in the water and add some fresh chopped garlic and rosemary to the water. Boil 10 minutes and let sit for 5-10. You will get a buttery ear of corn with a slight garlic and rosemary flavor to it. Sure crowd pleaser at our bbq's

We keep it simple and just boil it. Eat it with butter or margarine and Velveeta-type cheese. Been so wet, I haven't got any in this year. May plant some tomorrow before the storms roll in. Tomatoes went in today.

If it requires more than boiling and butter/salt/pepper then it's a waste of both effort and corn.

(Just my opinion of course)

Corn is a worthless food.
All carbohydrates, calories, no nutrients....
Avoid it and watch your waistline shrink...

how do you feel about grits

IMO the best way is roasted in the shuck on the grill...bout 30 - 45 minutes. Shuck and silk just comes right off.

I soak 'em in water, husks intact, for 15-30 minutes. Place on high heat grill & turn until husks get evenly slightly charred appx 1/2 hr. Remove and husk ears and put butter, salt, etc to liking.

-Ken

P.S. Soaking a couple ears now!

Boil it in half water , half milk and add sugar. Had some for dinner.

I prefer it raw, no butter or salt. Pick it, shuck it, eat it.

I am very much In the minority with this method.

Smother it in butter, salt, and pepper and it becomes almost perfect.

Keeps your colon scrubbed out too.

Any way is good, but lately we've been steaming ours.

Silver Queen is good, but there's a bunch more good types now. Local F&V stand starts getting corn from the Carolinas early in the season. By September, he's getting it from PA. All good. Hell, even horse corn is good if fresh and tender.

^^^^^^^ Every single step the same way!!!

It was like sugar.


-Ken