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

It'll boil quicker if you bring to a boil first and then add the sugar.

Come on guys! You are starving me.............fresh corn is not ready here yet

Doug, there is a lot of that going on here!

Sweet white corn is starting to come in on the local farms. Prices have dropped to 5 for $1. Waiting on Brentwood Sweet Corn to start coming in heavy In July. One year there was bumper crop and we were getting them 12 for a dollar for a few weeks.

I just simmered 3 ears for breakfast this morning. Slather with butter and salt. Damn that was good!

Boiling corn on the cob should be an offence worthy of death (or at least being infested with the fleas from a thousand cats)! Heathens! The very best way to eat corn on the cob is directly off the stalk, in the field, raw - the way the Lord intended. No salt, no butter. Just the full flavor of nice perfectly ripened sweet corn. 🙂

You mean the way coons do it?

A million coons can’t be wrong!

I too love it that way

Show me a field of corn like that within an hour's drive and I'm in!

Dollar a ear around here...just last weekend I put 2 in the microwave ..in untouched husk and all....best store bought corn I ate in a long time.

"Sprouts" A local chain has fresh Corn on sale this week. 8 for $1

Guess I need to pick up a couple of dozen.

Best price here has been $0.68/ear at the local Chinese Embassy. Tasty corn too!

Grilled in the shuck , buttered then sprinkled with Parmesan cheese.

If your going to do it, do it right.

How to do sweet corn the right way

I soak in salt water overnight, cook slow on grill. I cook with mesquite wood. Damn, makes me want some!!

You sound delicious.

Bought some on sale a couple of weeks ago, $3 for 4 ears.

Anytime it's not "pirate corn"*, it's a good deal!

*Buccaneer!

Ha! I kill me!

Any one do burlap corn over a wood fire on a sheet of steel ?

Nice hot fire with the corn in the husk placed on your steel. Cover with burlap and keep wet and steamy with the hose or such. Roast till done.

Most wonderful flavor !!!!!

Husk and boil for a few or grill/roast inside the husk.

Don’t like husked corn grilled.

For seasoning, I like Johnny’s and butter.

Real and fresh means you eat it raw. Slathered with butter and salt of course.

Otherwise you bring the pot to a boil, drop in shucked corn, kill burner and put lid on. 10 minutes later you are good to go.

The one and only veggie that I do not like though raw I can do. This from one that hauled piles of crates of corn in the Bay Area as soon as I could drive.

Elote, Mexican street corn. Like mine with a little chile powder, no cilantro and sour cream instead of mayo. Squeeze of lime, too.

Was wondering if someone was going to mention it.

Soaked in water, roasted in husk over lump charcoal until just light charring, when ready peel back husk and use as handle, rub with a fresh lime then a light coating of dressing made with equal parts mayo(extra thick deli style if you can get it), Mexican crema or sour cream(yup there is a difference), finely grated cotija cheese and cilantro. Then dust with pico de gallo chile powder or top with your favorite hot sauce like Tapatio.

Always have extra grated cotija, cilantro and lime wedges on the side to add over top of corn.

As an FYI that concoction above makes a great roasted cold corn salad.

Should kinda look like this...

Why are Y'all so determined to screw up corn on the cob. Get corn, shuck it, boil it, put salt and butter on it, eat it. Simple enough. If you don't like it, raise better corn. I prefer Incredible or Sweet G-90. miles

What about roasting ears? My father used to talk about those. Just corn, picked at the best time to cook, and eat?

My Grandmother used to make the best corn of all from young field corn, cut off and fried in a cast iron skillet. Do not know the whole details, but sugar was added and it was good. Field corn is much different now, and I don't know exactly how She cooked it anyway, but is suspect that bacon grease played a part. That was back in the 1950's. miles

Miles, I think you are correct about field corn being different. The open pollinated varieties may have been more tender.

Knew I forgot something; yes, the cotija is key. Also, we prefer crema to sour cream. And, we've gotten to the point of cutting the kernels off and making a salad. The problem is it's a lot of work and it gets absolutely hoovered by people. 20 ears of corn salad inhaled in about 7 minutes.

I have not seen this one posted yet.Every time we fry fish,along with cheese grits and and thin sliced fryed heinz dill pickles,we use zatarains fish fry and cut the big ears in half season them and and fry them.The corn only takes about 5 min and with the fish fry season it turns out great.

Yup



Damn I bet that tastes good.

Never heard of that. Guessing cotija is a hard cheese?

Think hard feta cheese.