Steve wrote on Thu, 29 Apr 2010 19:07:31 -0700:


> "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

What's wrong with cooking corn in the microwave? All you have to do is
to rinse the corn in its husk and perhaps cut off any excessive stem and
silk.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not