"jmcquown" > wrote in message
...
> Jack Schidt® wrote:
> > "BJ42" > wrote in message
> > ...
> >> How long do you folks boil it for - 1min, 3, 5, 10? And why?
> >>
> >>
> >
> > Boil?
> >
> > take fresh ears, roast over indirect heat from wood fire for about
> > half an hour. Remove ears, shuck and serve.
> >
> > Jack Simple
>
> I'd soak the corn in cold water first, 'cause even if you're using
indirect
> heat the husks tend to scorch. A friend of mine makes a "whisk" with a
> small bundle of fresh herbs (rosemary, dill and thyme) for when the corn
is
> done. Dip the herb whisk in melted butter and use it to brush the butter
on
> the shucked corn.
>
> I like to peel back the husk, remove the silk, brush the cob with butter
(or
> olive oil, if you're so inclined) and lay the sprigs of herbs along the
cob.
> Fold the husks back up and then roast as usual. I add basil leaves and
> forego the rosemary in this case; rosemary is (IMO) too strong tasting for
> the corn.
>
> Jill Grillin'
>
>

The herbs sound good and I agree that rosemary's a bit strong for corn. In
fact I'd go sparingly with any herbs.

My recent favorite is adding a couple of spritz's of lime juice and a dash
of tabasco to the butter. That's one day, the next I'll just do butter and
salt.

As for scorching the husks, I say that's ok, as long as you don't scorch the
corn itself.

Jack Kernal