Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Corn On The Cob?

How do the good folks on the 'fire like to "do", the ears? We have, of course, boiled it, microwaved it, and if grilling, I like to just put it on the heat husk and all. Like Jim showed the other day.

Soaked for at least 1/2 an hour in cold water. In the husks.
Set the gas grill to low, and roast them covered until the husk starts to char. Then turn over.
Fill a tall pitcher with hot water and float butter on the surface.
When charred on all sides, remove with wet/soaked oven mitt.
Strip back the husks. But do not remove (it forms the handle).
Strip off all tassle strings, and wrap the husks with a folded paper towel.
Dip in the hot water/butter and remove slowly. (Butter will coat corn).
Salt to taste, and hand off to the first person waiting in line.
(I've done hundreds of ears at a time this way) looking forward to doing some this weekend, possibly.

Husked/silked, in pot, bring to boil, boil until whatever else you're cooking seems done, remove from pot, cut off cob, dress with butter/salt/pepper.

Any other way is improper.

I like to soak and grill too. Gonna have to give the jar dip method a try some day.

Strip the husks, put on a piece of foil, drizzle with extra virgin olive oil and salt, wrap tight and put over a gas grill for about 5 minutes, rotating to keep the scorch down.

What Remsen said, only I like to use butter.

soaked for 24 hours in heavily salted water, then cooked on the grill with husk on.

Speaking of corn on the cob... That's what I'm having tonight.

My gramps cut it off the cob too. But he had no teef.

I always heard actual boiling made the kernels tough. We boil water with a T of sugar, drop in the ears, and just maintain hot water to heat them.

Butter and S&P at the plate.

Maybe someone can post the corn scene from Secondhand Lions.

We boil the piss out of them, and they are often quite tough.


Will try the ":simmer" method next time.

Try the sugar instead of NaCl too.

Can't stand scorched.

just had some tonight....soak in cold water for 1-2 hrs......

pre heat grill........indirect heat.....center burner off...300*

corn in the center of grates,,,30-40 minutes

yes leave husk on.....good stuff !

$4/dozen my last purchase

make extra and cut off the cob and fry in butter stirring until browned.

Got some ready to hit the boiling water to accompany some mac and cheese and pork temple cutlets.

I gambled 50 cents on two ears for tonight.

Anyone tried "ice chest corn"? I have a friend who swears by it. Take a really cleaned ice chest, place the shucked corn in with some salt sprinkled on, then pour in boiling water to completely cover the corn. Shut the lid, and leave it closed for 20-25 minutes. He says the corn is not tough, and all you need to add is lots of butter.

Seems like it would take an awful lot of boiling water.

Makin do with whatcha got....

Was going to make a bologna sandwich for lunch today. BUt Like mother Hubbard, the cupboard was bare. All outta bread.

So, I did the next best thing. Fried Bologna, french fries, and CORN on the cob...

YUM YUM !

We put a couple of T's of sugar into a pot and bring it to a boil. Kill the burner, then add the corn for 3-5 minutes. I use butter, garlic salt and pepper on mine. My wife uses Dizzy Pig "Pineapple Head" rub on hers which is actually very good.

Mike