Jude 2

We are roasting some corn on the grill.. how do you guys do it? With husks, or without, with foil? I'm not sure of the best way...

I have done it without and with foil.

Liked both, I just keep it buttered.

Never tried it with the husk on it.

KB

Sounds yummy!

We wrap husks and all in foil. It is delicious that way.

I peel all the husks back and thickly butter and season it with Lawery's.
Then I put a few of the husks back... not a lot or it takes too long. Enough to cover it. Pull the rest off. Wrap it loosely in foil OR just set it on foil so it doesn't burn. Wait about 45 minutes to an hour... peel back and eat!

soaked overnight in water or for some beer. In the husk. then tossed on the grill and allowed to steam until done. Peel the husk and dip comptetely in melted butter. Walk around the fair grounds eating it like a lollypop, with a big roasted turkey leg in the other hand, knowing that the funnel cake is yet to follow.

LEave the husks on and cook 'em in the microwave. It only takes about 5 minutes an ear on high in a fairly powerful model, and they corn is absolutely the best I ever tasted.

Ilovebigcats wrote:I peel all the husks back and thickly butter and season it with Lawery's.
Then I put a few of the husks back... not a lot or it takes too long. Enough to cover it. Pull the rest off. Wrap it loosely in foil OR just set it on foil so it doesn't burn. Wait about 45 minutes to an hour... peel back and eat!

That's how we do it.

Squash, eggplant, prepared similarly. Turns out we had it yesterday (4th) at the lake, and someone gave us garden fresh eggplant and squash today (coincidentally) and we made it at home for ourselves again tonight with some top sirloin. Good stuff.

I like to shuck the ears of corn and pick out the silk threads from the ear, wrap them in foil with butter and put on the grill. When I do boil them I put butter and salt in the water.

They all sound good!

I've also heard you should soak them in water with the husk on for about an hour and then put them on the grill.. ? But one time I had them that way at someone's house and it sorta tasted the same as boiled...

I think we'll try it the way dolfan and wendy said..let you know how they turn out!

ya all are making me hungry just reading this!

We just got some fresh sweet corn to try...

Mike Vande Posted:
Eave the husks on and cook 'em in the microwave. It only takes about 5 minutes an ear on high in a fairly powerful model, and they corn is absolutely the best I ever tasted.

Mike hit it on the nail head. Leave the shucks on, put in the microwave about five minutes for each ear, cut a minute or two each off after about four ears. Silk will just about all come off with the shucks when you remove them. Leaveing the shucks on is great for steaming the corn. Be real careful about the steam when you take of the shucks.

Mike Vande wrote:LEave the husks on and cook 'em in the microwave. It only takes about 5 minutes an ear on high in a fairly powerful model, and they corn is absolutely the best I ever tasted.

I've heard of this method. So it really is good huh? never would have though.

I love to grill corn. Try this, it's from the Nacho Libra movie. Hilarious movie, even better corn!

http://tagskitchen.com/2008/05/06/grilled-corn-on-the-cob/


Grilled Corn on the Cob

May 6, 2008 |

For those of you who have seen Nacho Libre, you may recognize the finished product because of the character Esqueleto. He ate it constantly throughout the movie.

It is also served at a restaurant I like in New York called Café Habana. It is so yummy that I thought I’d share the recipe.



Ingredients

1. Corn on the cob – husked

2. Mayonnaise

3. Sour Cream or Crema Fresca

4. Cotija Cheese, grated

5. Cayenne Pepper, to taste

6. Chili powder, to taste

7. Lime cut into wedges

Directions

1. Husk corn & char the ears on a grill (I used the broiler setting in my oven)

2. Mix equal parts of Sour Cream (or Crema Fresca) and Mayonnaise

3. While corn is still hot, slather with cream mixture

4. Roll corn in the grated Cotija cheese

5. Give a healthy sprinkling of cayenne pepper and chili powder on top of the cheese

6. Squeeze a little lime juice on each ear before serving

7. ENJOY!


The only thing I skipped was the lime. Yummy stuff.

I always cook it with the husk on. Emril says that you shouldn't soak it before cooking, so I have tried not doing that lately. I keep a bucket of clean water near and dip the whole ear (in husk) a few times while cooking. Keeping it wet keeps it from burning.

Some people pull the silk out prior to roasting.