Ken Slimmer wrote:
> ape wrote:
>
>> 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.
>>
>
It's one of our favorite additions to a meal. There are as
many techniques as there are varieties of corn.

When there is time, I like to soak the ears, inside the
shucks, in sugar water for about a half hour or more. It
seems to make them a tad sweeter, but not a whole lot.

You can either pull off the shucks and silk entirely or
reserve the shucks around the base to re-wrap the ears when
grilling. I recommend this a bit more if you just put on
some butter for grilling and keep it simple.

One little thing we do occasionally when showing off for
company is to get some Pepperidge Farm Italian seasoned
croutons. I grind them up in a granite mortar I have until
they're about like cracker crumbs. The ears of corn get
buttered heavily and then sprinkled with the Italian Crouton
crumbs. When I do this, I generally do not re-wrap the
shucks around the ears, since that tends to make the crouton
crumbs gummy, where direct grilling leaves them toastier and
with a much better texture and flavor.

Nonnymus