Corn on the Cobb on the Grill
 

Last weekend I tested an idea I had heard about for grilling corn on the cobb.

After trimming the tops of the cobbs of the dirty silk and the extra green husk, and cutting down the horn to a manageable size I soaked the cobbs in a mixture of milk and water for about 6 hours. Apparently I probably only need at most a half hour...but that's beside the point. I did my prep early in the morning for a late afternoon bar-b-q

[note: milk or sugar is supposed to react nicely with the starches in corn, and salt I understand will toughen corn]

Then I put them a medium hot bar-b-q for about 20 minutes turning them ever so often.

It came out OK, but frankly wasn't spectacular. Of course it's early for superb sweet corn yet, but still...

I was wondering if any of you had any recipes or suggestions for grilling corn on the cobb?

Thanks,

-bear

BTW...the filet we marinaded in this new 'steak and chop' concotion from Lawry's came out better then any filet I have ever grilled. If any one's game those Lawry's marinades are just exquisite, and the variety is unbelievable. I know, I know filet shouldn't be marinaded...but this was thawed frozen filets I butchered and stored from an entire tenderloin from Costco. Which for the record at 55-65 bucks for anywhere from 10-15 filets is one of the best bargains out there.

mmm corn on the cob -- nectar of the gods...

I like the low muss low fuss version of grilled corn on the cob...

Peel down the husks but don't remove them from the corn - remove all the silk.
Put some butter on the corn and alittle bit of fresh ground black pepper.
Pull back up the husks and tie in place with a piece of husk or twine.

Put on a low/mediumish flame on the grill for about 10 minutes - turning often (I don't like overcooked corn< i like it just barely cooked. When the husks get toasty brownish -its done.. remove husks and enjoy...

Alton brown did an episode on corn ont he cob recently - -not sure if he did it grilled though...

I've tried with and without husks and find without works for me better. Completely remove all husk and silk from corn. Use a premade mixture of margarine, garlic(jar), pepper, salt and taragon to taste. Spread mixture on generously to corn and wrap tightly with aluminum foil. Place on med heat(gas or coals) for 15-20 minutes, turning every 3-4 minutes. We like it.

Wow, I feel so low-tech. I just remove as much of the silk as I easily can from the top and fling them on the grill, try to remember to pull them off before they go up in flames.
Always turns out great for me. I guess I'm easily pleased. It's probably amazing I haven't poisoned any of my poor dinner guests. :)

It's a poke in the eye with a corn cob to all those guys who said I was high-maintenance! ;P

maleficent's technique is basically what I use, except I use olive oil instead of butter and don't use pepper. While the corn is grilling, I like to melt a stick of butter with a bit of paprika and a clove of garlic, minced. salt the butter to taste, then brush it over the cobs when served. When paprika hits flame, it develops a flavor that really complements fresh, sweet corn. additionally, a little cotija cheese (queso anejado) or parmigiana reggiano makes grilled corn incredible.

Simple/easy receipe for corn on grill.

Peel off the husks, and silk.
Grill untill golden brown.
Once off the grill, butter and chili powder.
Excellent.

There's another very similar to this,
Step 1 and two the same.
While grilling, mix butter, parsley, and ? cheese.
When golden brown on all sides, take the corn off,
pour the mixture over the corn. Sorry, I can't rememer the cheese.

My fav is the first one, hense why I can't remember the second.

i'm with sultana, i just rip the silk off and toss em on. always turns out great for us.

me too.
i've just about every other way noted here.
start with clean corn, no silk, no husk.
rub with a little olive oil, s & p.
i like a high heat grill (med high works if that's what you've got)
grill for 5 min total.
rolling 2 or 3 times so it doesn't burn too much.
sweetness of the corn,
yummy grill flavor.
kick ass combo.

i'm off to fire up my grill right now...

The first time I grilled corn on the cob I just removed the outer husk (keeping the silk and inner layers intact) and soaked them in water for an hour. Then I just threw them on the grill and let them cook 1/4 turn every 2 min. To me, corn doesn't need to be cooked, just nice and hot.

I also read in "The Joy of Cooking" that when boiling corn it's best to leave the inner husk and silk intact. Interesting.

Usually we'll leave enough of the husk to keep the corn from burning too much, but if we're feeling prissy we'll cover them in aluminum foil, cutting the foil lengthways down the lenght of the cob...they seem to stay juicier that way, but you don't get much of the 'grilled' flavor. Either way, we always coat them in butter and Tony Cachere's creole seasoning. That stuff is 'da bomb'.

I soak in salt-water and leave the husk and silk on when they hit the grill. While the corn cooks, the husk will turn brown and add a sleight smoked flavor to the corn.

I think I'll give the milk/water mixture a try though, it sounds pretty good.

I have always been a boiled corn type of person... This year I tried, for the first time, grilling.

I used the take off all the husks method. I put them on the upper grill and basted them with vegetable oil. Turned them as needed.

The first time, I undercooked them and had to put them back on the grill. The next time I cooked them longer and had OK results.

The corn was chewier than I would usually like but the sugars in the corn were more carmelized than when boiling... the flavour was different.


I will try the soak them in the husks method next time as it sounds logical. The water that is soaked up by the husks not only slows the husks from burning but also serves to steam the corn inside...

/me off to experiment.

Corn cooked for 20 minutes would be overdone. I would guess it would make it tough and starchy.

take the corn out of car.. throw in water exactly as is from market... throw on girll turn let silk hanging outburn if it catches. silk comes off alot easier when you shuck it after its cooked

I'm a fan of taking off the husks, spraying with a little butter pam and then grilling directly over the heat. The corn carmelizes and gets a different flavor than boiling.