"A Moose In Love" > wrote in message
...
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.

reply: Groovy! Our local farmer's market starts this weekend. It is at
the intersection in the road that goes up to Zion National Park, so if
you've been up there in the last 100 years, you remember all the 2 x 4 and
plywood shacks that sold local produce. We do get some SUPER local corn in
the summer, sweet, sweet, sweet, and 6 for a dollar. I am looking forward
to this weekend.

Steve

visit my site http://cabgbypasssurgery.com watch for the book

A fool shows his annoyance at once, but a prudent man overlooks an insult.