Grilled corn

[Questor]

Several years ago we started grilling corn on the barbecue. There are a number of ways to do it, but our favorite is to remove the husk, then grill the corn on the cob until it's lightly browned all around. The when it's done brush on melted butter and sprinkle on some salt. Everybody loves it. It's the best grilled corn I've had. The texture is excellent.

[Cheesehead]

Interesting. Last year some friends had us over for deep fried corn on the cob. It is dipped in batter and droppped into a turkey fryer with peanut oil, yummyyyyyy.

Cheese

[Beers]

The way I do mine is a little more work, but turns out pretty well.

I peel back the husk, not remove it, and take out all the silk. I then rub garlic butter all over the corn and fold the husk back up over it, and tie it at the end. Just toss it on a gentle grill for about 15 - 20 mins. Good eating.

To make the garlic butter I take a couple of sticks of room temperature salted butter and mix in a clove or 2 of garlic, about a handful of fresh chopped parsley and a little cracked black pepper. Roll it into a log and wrap it in plastic, then refrigerate. I always keep some of this in the fridge. It's great with a lot of things, especially a good steak with baked potato.

[DalesCarpentry]

The way I do mine is a little more work, but turns out pretty well.

I peel back the husk, not remove it, and take out all the silk. I then rub garlic butter all over the corn and fold the husk back up over it, and tie it at the end. Just toss it on a gentle grill for about 15 - 20 mins. Good eating.

To make the garlic butter I take a couple of sticks of room temperature salted butter and mix in a clove or 2 of garlic, about a handful of fresh chopped parsley and a little cracked black pepper. Roll it into a log and wrap it in plastic, then refrigerate. I always keep some of this in the fridge. It's great with a lot of things, especially a good steak with baked potato.

You do it the way I do except I wrap it in foil after I pull the husk back up around the ear. It sure is good eating. Dale

[Heather]

I love grilled corn. When I lived in California we grilled out almost every night and almost every other we ate grilled corn.  It was city frozen corn thawed and wrapped in foil and it was still good.  I hope to have some fresh corn this year and I will have to try it way you suggested Beers. 

 Also I went to a hole in the wall place called Beans and Greens out in nowhere Alabama.  Good southern food.  They served deep fried corn and it was the tastiest things I have ever ate.

Heather

[Cowpox]

    Allow me to say that I never met a cob of grilled corn I didn't like, no matter how it was prepared.  However, the best corn I ever ate has it's roots in the dim dawn of "roasting ears".

   The old Sportsmans club used to have a yearly "bring your own" steak fry that was timed with the first sweet corn picking.

   A couple of old timers were in charge of roasting the corn, and this was done by soaking the cobs as they came from the field, in wash tubs of water.  They piled up large amounts of wood in three places, then burned it down to coals.  Most of the coals were then raked to one side, then the corn was drained and dumped on the few remaining coals and hot ground.   The coals were then raked back over the corn for 12 to 15 minutes, then retreaved with rakes.

   The outside husks were always fairly charred, while the water in the inside husks and silk protected and steamed the corn to pefection.  The singed husks and coals imparted a great flavor.  The big trick was to get the cob peeled without burning your fingers.

   Alas, the club no longer exists, but our family still does a few dozen ears every year in this manner.  Great Stuff !!!!

[Tommyt]

We call it Fire Cracker Corn
Soaked in a Barrel then Grill Charred on the out side the Corn the has some Brown Kernels to it are my Favorites
A Buddy over Bet & ate way too many
He was just one of the most comical guys you ever met,when asked how the bet when he add
Whoa!! Whoa!! that corn went of like a Fire Cracker the Next Morning don't think I wanna Bet no More

[bilmac]

Now what did you all have to start this for. It will be months till the corn will be ready in Wyo.

[DalesCarpentry]

Now what did you all have to start this for. It will be months till the corn will be ready in Wyo.

Yea here to. We go by the saying knee high by the 4th of July. We will have some local by the end of July. In another few weeks we will be getting some from out of state in our stores. Dale

[rockbilly]

Grilled corn, the sickest I ever was in my life was from grilled corn.  While in Viet Nam we came into a village and found several old women grilling corn on an open fire, after a diet of C rats for several days it looked good.  We joined them, gave them a few cents and started eating the corn.  After several ears I finally moved on.  About three-hours later I didn't want to move at all, I had such bad pains, and every step I took I messed my pants.  I didn't eat corn for sevaral years following that experience.

I do grill it today, in the husk along with squash, peppers and tomatoes, goes good with a steak.

[pastorp]

I gota buy a new grill this year!!!!Mine died a couple of years ago. Think I'll buy one that takes wood or charcole this time and use Alder wood to smoke with.

Regards,

[LaPoint]

 I just roast the corn as is until husk if brown to slightly black. Peel and eat with butter and salt.
Pastorp try a good ole Weber kettle grill runs about $89 in any hardware store or Wally world. My first one lasted 20 years just got my second. Had I not used a metal scraper to clean the bottom of the first one on occasion it would not have rusted out and I would still have it today. Can do most anything with it and comes in two sizes an 18.5 and 22.5 I opted for the larger as I have the occasional gathering and prefer to grill with indirect heat.

[GH1]

I like to soak mine in water & grill it until the husks are good & charred.  Although I must say I've had battered & deep fried corn & it's damned good.
GH1

[BlkHawk73]

  Leave the husks on and just toss 'em on the grill.  Turn a bit to not burn one area.  Take 'em off before they're really done and pt 'em in a insulated chest packed with paper and let 'em "cook" for a few more minutes. 
  I'm gong on memory but I think that's how my brother does it.  Comes out good!

[Questor]

Sorry I brought this up, for those who don't have corn available yet. Our local grocer is a sharp merchandiser and has some Florida corn for about 60 cents an ear, so I got enough for a meal and we enjoyed it long before local corn is available here in sunny MN.

For those who grill it in the husk, just try it once the way I described. You won't hate me for it. I put it on the grill just before the meat is ready to come off.

[Cheesehead]

It sound so good, I would like some now for I am hungry.

Cheese