> wrote in message
...
>
> On 13-Jun-2006, "Jack Schidt®" > wrote:
>
>> "ape" > wrote in message
>> oups.com...
>> > Hello everyone
>> > I am new here and hope to get to know you all.
>> >
>> > My son inlaw just got a new charco grill and they wanted to know how to
>> > cook sweet tender and juicy corn on the cob. they asked me and I don't
>> > know so i thought that maybe someone here could help us.
>> >
>> >
>>
>>
>> You'll get every variation here, but what works best for me is that I
>> simply
>> put the corn on the grill, no peeling back, no soaking, no prep at all.
>> I
>>
>> roast until the outer husks are black and then peel back everything, to
>> find
>> a steamy ear of fresh corn that's delicious. It's not at all complicated
>> and doesn't require those extra steps.
>>
>> Jack
>
> Exactly what the Schidt said plus, I put up ear corn in season by nuking
> unpeeled ears just enough to scare the shit out of the enzymes lurking
> just
> beneath the husk. Then I wrap them in plastic coated freezer wrap
> (Reynolds) and freeze. Many moons later, I take a couple out and let
> them come up to room temperature without unwrapping. When ready
> to cook, I treat them exactly the same as the Schidt does. Good stuff
> Maynard. Nearly as good at fresh and a whole lot cheaper in the
> wintertime.
>

That freezing idea is a keeper, bud. Thanks

Jack