On Apr 29, 4:25*pm, "Steve B" > wrote:
> I have to admit, when I go to a fair that sells these, I can go through six
> of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? *How would I recreate
> that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my sitehttp://cabgbypasssurgery.comwatch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an insult..

i'd play around until you find what's right. not much help i admit,
but sometimes it's better to learn for yourself. hopefully someone
here can at least guide you towards your goal. i like corn just
simmered in water(not as good as roast). i like to take a half cut
lime, dip in hot sauce and then rub over the corn. i learned this
from a lady who sold corn this way in Acapulco. 25cents a cob and
that was expensive(1974 prices). the butter is a good idea. next
season, i think i'll mix the hot sauce with butter. one thing that i
miss is the really rich yellow corn we used to get years ago. now all
i see are peaches and cream corn. this corn lacks that deep richness
of corn from years ago. once in a while at the farmers market here i
have found a decent rich corn, but not too often. i suppose peaches
and cream is more cost effective. that yellow corn didn't really need
a topping of butter. a bit of salt and it was like far out man.