On Thu, 29 Apr 2010 21:58:53 GMT, Benji Z-Man >
wrote:

>On 30/04/10 06:25, 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
>>
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>>
>> A fool shows his annoyance at once, but a prudent man overlooks an insult.
>
>Used to work in a yearly festival fair when I was younger. Was mostly a
>spruiker, but found myself having to fill all sorts of positions on
>occasion - the corn-and-fairy-floss stand (...) was one of them.
>
> From memory the trick isn't to just use a "grill" but to also boil the
>corn beforehand. The heating from the grill then just chars the outside,
>whereas most of the cooking was done beforehand.
>
>That being said, I can't be certain it's the same method for your local
>fair.

You probably do ribs likewise. When you boil corn most of the flavor
goes out with the bath water. If you want grilled corn that's tender
with no loss of flavour first microwave it until partway done in its
husk, then finish cooking on the grill.