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.


thanks you very much
Be Blessed
April B.

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.
>
>
> thanks you very much
> Be Blessed
> April B.

Hi April. Around here in San Antonio, we have street vendors that sell
it off the back of their charcoal powered grills mounted on their cars.

Method #1: They strip back the shuck, but don't remove it. They clean
off all the silk. Then they pull the shuck back up, twist the ends to
close it back up, and put it close to the coals, but not over them.
The cook it indirectly, rotating the corn until the green shuck turns
brown and even starts to burn on the tips. That means all the
moisuture from the shuck has steamed into the corn and it should be
done with a nice smoky flavor. No butter here, "elote" is served with
a tangy chili powder and some salt as the only condiments.

Method #2: Strip back the shuck, clean off the silk and leave the
shuck back. This corn is more grilled, and is tougher, but still good.
The corn is rotated over the edge of the coals, closer than Method #1.
When it has some grill marks and turns deep yellow, it is done.
Usually this is served the same way as above, but with a slather of
butter over it to boot.

Neither method takes more than about 20 - 30 minutes on the grill.
Good luck.

Robert

Sorry, I meant CARTS, not cars.

Sheesh.

Robert

"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.
>
>
> thanks you very much
> Be Blessed
> April B.
>


* Exported from MasterCook *

Corn on the Cob From the Grill

Recipe By :Better Homes and Gardens

Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 fresh ears of corn
2 tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon thyme -- crushed

Peel husks back, but do not remove. Using a stiff brush or your fingers,
remove silk from corn. Pull husks back up around corn. In a large saucepan
or container, cover corn (husks on) with cold water. Soak for at least 1
hour. Drain, shaking corn to remove excess water. Cover corn as much as
possible with husks. If necessary, tie the tips of the husks together with
wet kitchen string. Grill corn (with husks) on an uncovered grill directly
over medium-hot coals about 25 minutes or until tender, turning several
times. Carefully remove the husks and strings. Meanwhile, in a small
saucepan combine butter, lemon juice, and thyme. Heat on the grill or
stovetop until butter is melted. Brush mixture over the corn before serving.

> Hi April. Around here in San Antonio, we have street vendors that sell
> it off the back of their charcoal powered grills mounted on their cars.
>
> Method #1: They strip back the shuck, but don't remove it. They clean
> off all the silk. Then they pull the shuck back up, twist the ends to
> close it back up, and put it close to the coals, but not over them.
> The cook it indirectly, rotating the corn until the green shuck turns
> brown and even starts to burn on the tips. That means all the
> moisuture from the shuck has steamed into the corn and it should be
> done with a nice smoky flavor. No butter here, "elote" is served with
> a tangy chili powder and some salt as the only condiments.
>
> Method #2: Strip back the shuck, clean off the silk and leave the
> shuck back. This corn is more grilled, and is tougher, but still good.
> The corn is rotated over the edge of the coals, closer than Method #1.
> When it has some grill marks and turns deep yellow, it is done.
> Usually this is served the same way as above, but with a slather of
> butter over it to boot.
>
> Neither method takes more than about 20 - 30 minutes on the grill.
> Good luck.
>
> Robert

I use both methods, except when leaving the husks on, I soak them for about
30 min in cold water. With the husks on, you get a clean ear, heated
through and flavored by the steaming husk. Bare on the grill, gives quite a
different taste. It's more "grilled" tasting, with hints of popcorn, I guess
resuting from the sugars being carmalized.

Cooked with husks on needs less attention. With husks off, you need to stand
pretty close as they can get burnt quickly.

Enjoy

Larry
>

Steve Wertz wrote:
> On 12 Jun 2006 20:40:59 -0700, 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.
>
> Pull back husks and remove as much silk as you can. Spread some
> butter on the kernels and sprinkle with salt. Wrap the husks back
> over the corn and grill, rotating the corn 45 degrees every 5
> minutes for 25 minutes.
>
> -sw




Thank you all so very very much.
We will be cooking corn this friday on the grill. the kids are going to
love this.

Thank you all so much!

April B.

"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

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.
>
>
> thanks you very much
> Be Blessed
> April B.

April;
As Robert metioned, remove the silk, soak the husks, add a pad of
butter and grill. I know some of the butter will drip and burn, maybe
its a state of mind thing to add the butter?
I have also wrapped shucked and cleaned corn in foil with a pad of
butter. Works better when you are cooking for a large crowd. You
don't have to watch it quite as close as when wrapped in the husk.

Around a 1/3 hour should be a good starting point.

Ken

--

"Jack Schidt®" > wrote in message
. com...
>
> "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
>
I'm with you , Jack. That's zactly what I do . No need to do all that other
stuff.
Jack

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.
> >
>

My method: Peel and shuck the ears of all husks and silk. Do nothing
else to them. Cook directly, over a medium fire, turning as required,
leaves wonderful brown and black grill marks. Brush with melted
butter-salt-chili powder and a little lime juice just before plating.

Pierre

"Jack Schidt®" > wrote in message
. com...
>
> "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
>

Same here, used to do all the other steps but one night the beer was in
charge and I just threw em on the grill, left em till a bit black then
peeled em back and yummmm. Now thats the only way I grill corn.

"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

I do almost the same thing except I nuke them a few minutes before
throwing on the grill because I'm impatient. Seems to have no effect on
the end result other than shortening the total time.

Pete C.

"Pete C." > wrote in message ...
> "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
>
> I do almost the same thing except I nuke them a few minutes before
> throwing on the grill because I'm impatient. Seems to have no effect on
> the end result other than shortening the total time.
>
> Pete C.

I'm even more impatient. I like to shuck them in the corm field and eat them raw. It doesn't get any better.

--
Al Reid

On Tue, 13 Jun 2006 14:31:20 -0400, "Al Reid"
> wrote:

>I'm even more impatient. I like to shuck them in the corm field and eat them raw. It doesn't get any better.

You call that impatient? I eat the seed before it's planted.

"Jack Schidt®" > wrote in message
. com...
>
> "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

A-men to that. The hairs come off way easier after its cooked too!

wrote:
> Sorry, I meant CARTS, not cars.
>

I like the idea of cars better. Before I got to your correction I was
wondering, what kind of guy attaches a charcoal grill to a car to cook
and sell corn? What kind of car would work? Stuff like that.

-John O

>
> I'm even more impatient. I like to shuck them in the corm field and eat them raw. It doesn't get any better.
>

I suspect you're joking, but some of the new supersweet varieties can
really be eaten that way. I don't prefer it, but I've tried it. My
grandpa showed me how to taste food direct from the garden, and I
showed my kids the same.

-John O

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.

--
Brick(Found a motor..Trying to get it started.)

On 13-Jun-2006, "JohnO" > wrote:

> > I'm even more impatient. I like to shuck them in the corm field and eat
> > them raw. It doesn't get any better.
> >
>
> I suspect you're joking, but some of the new supersweet varieties can
> really be eaten that way. I don't prefer it, but I've tried it. My
> grandpa showed me how to taste food direct from the garden, and I
> showed my kids the same.
>
> -John O

I was a farm brat briefly between 1950 abd 1953. I don't know anything
about new supersweet varieties, but my sisters and myself always
scarfed an ear or two while harvesting sweetcorn, (by hand). Same
with tomatoes. I don't find produce like that anymore. More's the pity.

--
Brick(Found a motor..Trying to get it started.)

> 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

On Tue, 13 Jun 2006 14:45:44 GMT, "Jack Schidt®"
> wrote:

>
>"ape" > wrote in message
roups.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
>
I was waiting to read the above before replying, because I don't
tamper with the corn either. [silk comes off easily later]; although
I have been known to soak it for a while before cooking.

Harry

> > I suspect you're joking, but some of the new supersweet varieties can
> > really be eaten that way. I don't prefer it, but I've tried it. My
> > grandpa showed me how to taste food direct from the garden, and I
> > showed my kids the same.
> >
> > -John O
>
> I was a farm brat briefly between 1950 abd 1953. I don't know anything
> about new supersweet varieties, but my sisters and myself always
> scarfed an ear or two while harvesting sweetcorn, (by hand). Same
> with tomatoes. I don't find produce like that anymore. More's the pity.
>

In the seed catalogs they call it a shrunken sugar-enhanced variety or
something, and it's usually treated seed. You can't plant *any* regular
corn nearby or the cross-pollination turns it to field corn. The stuff
is WAY sweeter than what you remember fondly because it processes its
sugar differently somehow. Anyway it amazed grandpa the first time he
tried it, and he was an avid gardener his entire life. Oh, and it stays
ripe on the stalk for a couple weeks.

I don't think they breed tomatoes any better tasting than before,
probably worse. But they are bigger and more tolerant of bugs and rot
and such. You can get more heirloom varieties today than in the 70's
and 80's.

-John O

"JohnO" > wrote in message oups.com...
>
>
> >
> > I'm even more impatient. I like to shuck them in the corm field and eat them raw. It doesn't get any better.
> >
>
> I suspect you're joking, but some of the new supersweet varieties can
> really be eaten that way. I don't prefer it, but I've tried it. My
> grandpa showed me how to taste food direct from the garden, and I
> showed my kids the same.
>
> -John O
>

No, I'm not joking. I find that many of the veggies that I grow taste best while standing in the garden.

--
Al Reid

ape wrote:
..
>
> 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.

An alternate method I've used in the distant past called for striping
back the husks, removing the silk, soaking a plain paper towel/napkin
in a mixture of milk, salt and pepper (and maybe melted butter?),
wrapping the towel around the corn, then pulling the husks back up and
cooking. In this (and some of the other techniques), the corn is closer
to "steamed in the husk" rather than grilled or roasted.

I recall liking it, but it fell off my list (probably because of the
time involved and the fact that I like corn steamed- bought and picked
on the same day it's cooked less than a mile from home).

"Al Reid" > wrote in message
...
> "JohnO" > wrote in message
> oups.com...
>>
>>
>> >
>> > I'm even more impatient. I like to shuck them in the corm field and
>> > eat them raw. It doesn't get any better.
>> >
>>
>> I suspect you're joking, but some of the new supersweet varieties can
>> really be eaten that way. I don't prefer it, but I've tried it. My
>> grandpa showed me how to taste food direct from the garden, and I
>> showed my kids the same.
>>
>> -John O
>>
>
> No, I'm not joking. I find that many of the veggies that I grow taste
> best while standing in the garden.
>
> --
> Al Reid
>
>

Though I've never tried corn that way, I'm with ya 100% on the idea you
present.

Jack

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

wrote:

> I was a farm brat briefly between 1950 abd 1953. I don't know anything
> about new supersweet varieties, but my sisters and myself always
> scarfed an ear or two while harvesting sweetcorn, (by hand). Same
> with tomatoes. I don't find produce like that anymore. More's the pity.
>

Heh- my Dad kept a salt shaker out by the tomato patch for
just that purpose of eating tomatoes right off the vine.

Nonnymus

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.
>
>
> thanks you very much
> Be Blessed
> April B.

April,

After you silk the ears, and before you pull the shucks (that's the
south in me talking)back up, wrap a slice of bacon around that bad boy
making it look like the old fashioned barber pole. Put it on the grill
until the corn is finished, and look like a fool eating that rascal!
S-S-S-S-O-O-O-O-U-U-U-U-I-I-I-I-E-E-E-E-E!!!

SmokingDave
"If it smells like smoke, it ain't no joke"

On 21-Jun-2006, "SmokinDave" > 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.
> >
> >
> > thanks you very much
> > Be Blessed
> > April B.
>
> April,
>
> After you silk the ears, and before you pull the shucks (that's the
> south in me talking)back up, wrap a slice of bacon around that bad boy
> making it look like the old fashioned barber pole. Put it on the grill
> until the corn is finished, and look like a fool eating that rascal!
> S-S-S-S-O-O-O-O-U-U-U-U-I-I-I-I-E-E-E-E-E!!!
>
> SmokingDave
> "If it smells like smoke, it ain't no joke"

Too each, his own. Corn should be grilled in it's husk over high heat until
the husks are browned. Then it should be shucked and peeled back
including the silk which is very easy at that point. At that point, it
should be dipped in a 3 # coffe can of simmering water topped with 1#
of butter. Shake your favorite spice on and eat. Don't badmouth it until
you have tried it.

If You ever get a bunch that is not as sweet as you like try soaking the
corn (husk Silk and all) in heavily flavored sugar water for 6-12 hrs
Big Jim
"Harry Demidavicius" > wrote in message
...
> On Tue, 13 Jun 2006 14:45:44 GMT, "Jack Schidt®"
> > wrote:
>
>>
>>"ape" > wrote in message
groups.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
>>
> I was waiting to read the above before replying, because I don't
> tamper with the corn either. [silk comes off easily later]; although
> I have been known to soak it for a while before cooking.
>
> Harry

On 27-Jun-2006, "JIM UNGER" > wrote:

> If You ever get a bunch that is not as sweet as you like try soaking the
> corn (husk Silk and all) in heavily flavored sugar water for 6-12 hrs
> Big Jim
> "Harry Demidavicius" > wrote in message
> ...
> > On Tue, 13 Jun 2006 14:45:44 GMT, "Jack Schidt®"
> > > wrote:
> >
> >>
> >>"ape" > wrote in message
> groups.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
> >>
> > I was waiting to read the above before replying, because I don't
> > tamper with the corn either. [silk comes off easily later]; although
> > I have been known to soak it for a while before cooking.
> >
> > Harry

Probably a good tip. But, if you had not top posted it so that I had to
read down to the end to find out what you were talkiing about, it might
have been a bit better.

--
Brick(Found a motor..Trying to get it started.)

wrote:
> On 27-Jun-2006, "JIM UNGER" > wrote:
>
>> If You ever get a bunch that is not as sweet as you like try soaking the
>> corn (husk Silk and all) in heavily flavored sugar water for 6-12 hrs
>> Big Jim
>>

This weekend, I put into practice what I mentioned here
earlier about sweet corn. The stuff we got was from the
grocery store, so it was probably a lot older than if we'd
gotten if from the field. I soaked it for 3 hours in sugar
water to sweeten it a bit.

The shucks were carefully pulled back and the silk pulled
off. The ear was then smeared with tepid butter.

We put Italian seasoned croutons in z blender, added some
salt and pepper, and let Mr. Oster do his trick. The
smeared ears were then covered with the resulting crumbs. I
was reminded that you can also do a decent job with plain
old garlic croutous and some dry Italian salad dressing
seasoning. The shucks were then pulled back around the ears
and they were grilled until the internal temperature of the
cob was "medium" by my thermometer. The were turned
frequently so that the butter would run around and not out
of the shucks.

When we got done eating them and a few shrimp I'd grilled,
the folks were licking their elbows and begging for more.

If you want to experiment a bit, go get yourself some
Gardini's Caesar Salad Dressing. Substitutes won't work. Use
that instead of butter when you're grilling an ear or two of
corn. You'll thank me for the suggestion. <grin> Itr also
works great on shrimp, scallops and some fish. When using
it as a grilling sauce for seafood, I hop it up a bit with
some additional garlic, Texas Pete sauce and a little mustard.

Nonnymus

"JIM UNGER" > wrote:
> If You ever get a bunch that is not as sweet as you like try soaking the
> corn (husk Silk and all) in heavily flavored sugar water for 6-12 hrs
> Big Jim
> "Harry Demidavicius" > wrote in message
> > > wrote:
> >>"ape" > wrote in message

I would suggest that you consider changing your sig from Big Jim to
something else. As far as I'm concerned, there's only one Big Jim here and
that's Big Jim Whitten. And he doesn't top post. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"Nonnymus" > wrote in message
news:mdnog.1112$RD.1037@fed1read08...
> wrote:
>> On 27-Jun-2006, "JIM UNGER" > wrote:
>>
>>> If You ever get a bunch that is not as sweet as you like try soaking the
>>> corn (husk Silk and all) in heavily flavored sugar water for 6-12 hrs
>>> Big Jim
>>>
>
> This weekend, I put into practice what I mentioned here earlier about
> sweet corn. The stuff we got was from the grocery store, so it was
> probably a lot older than if we'd gotten if from the field. I soaked it
> for 3 hours in sugar water to sweeten it a bit.
>
> The shucks were carefully pulled back and the silk pulled off. The ear
> was then smeared with tepid butter.
>
> We put Italian seasoned croutons in z blender, added some salt and pepper,
> and let Mr. Oster do his trick. The smeared ears were then covered with
> the resulting crumbs. I was reminded that you can also do a decent job
> with plain old garlic croutous and some dry Italian salad dressing
> seasoning. The shucks were then pulled back around the ears and they were
> grilled until the internal temperature of the cob was "medium" by my
> thermometer. The were turned frequently so that the butter would run
> around and not out of the shucks.
>
> When we got done eating them and a few shrimp I'd grilled, the folks were
> licking their elbows and begging for more.
>
> If you want to experiment a bit, go get yourself some Gardini's Caesar
> Salad Dressing. Substitutes won't work. Use that instead of butter when
> you're grilling an ear or two of corn. You'll thank me for the
> suggestion. <grin> Itr also works great on shrimp, scallops and some
> fish. When using it as a grilling sauce for seafood, I hop it up a bit
> with some additional garlic, Texas Pete sauce and a little mustard.
>
> Nonnymus

Nice try, but you totally ****ed up the Zen of roasted fresh corn, IMO.
Want some corn with your sugar/bread crumbs/salad dressing? LMAO

Jack

On Tue, 27 Jun 2006 21:04:35 -0700, Nonnymus > wrote:

>The shucks were then pulled back around the ears
>and they were grilled until the internal temperature of the
>cob was "medium" by my thermometer.

You're kidding, right? If not, what is "medium" in degrees Fahrenheit?

On 28 Jun 2006 08:19:28 GMT, wrote:

>I would suggest that you consider changing your sig from Big Jim to
>something else. As far as I'm concerned,
^^^^^^^^^^^^^^^^^^^^^^^
I guess that's all that matters, right?

>there's only one Big Jim here and
>that's Big Jim Whitten.

Anything else he can do for you while he's changing his .sig?

Jack Schidt® wrote:

> Nice try, but you totally ****ed up the Zen of roasted fresh corn, IMO.
> Want some corn with your sugar/bread crumbs/salad dressing? LMAO
>
> Jack
>

Jack, I know what you're saying. We eat a lot of corn when
it's fresh, and this is just a fun variation that we enjoy
occasionally.
Nonnymus

Kevin S. Wilson wrote:
> On Tue, 27 Jun 2006 21:04:35 -0700, Nonnymus > wrote:
>
>> The shucks were then pulled back around the ears
>> and they were grilled until the internal temperature of the
>> cob was "medium" by my thermometer.
>
> You're kidding, right? If not, what is "medium" in degrees Fahrenheit?
>

I'd guess it's in the 130-145f range. Like you probably do,
I generally just look at the shucks and (occasionally) peel
the shuck back to look inside. I have a little probe with a
sharp tip and 4 LED's ranging from rare to done. In this
case, I poked it into several ears to see what it said. It
really isn't that bad an idea, but an experienced person
would probably just use judgment. By the time the cob is
medium on the inside, the kernels are well on their way to
being nicely caramelized.

My attitude is "Why use experience when you can use
science?" <grin>

Nonnymus

"Nonnymus" > wrote in message
news:AExog.1135$RD.330@fed1read08...
Jack Schidt® wrote:

> Nice try, but you totally ****ed up the Zen of roasted fresh corn, IMO.
> Want some corn with your sugar/bread crumbs/salad dressing? LMAO
>
> Jack
>

Jack, I know what you're saying. We eat a lot of corn when
it's fresh, and this is just a fun variation that we enjoy
occasionally.
Nonnymus

Heh, no prob, just hadda vent my Zenspeak, like when somebody "improves" a
BLT by adding avocado or turkey.

Jack

"Jack Schidt®" > wrote in message
.net...
>
> "Nonnymus" > wrote in message
> news:AExog.1135$RD.330@fed1read08...
> Jack Schidt® wrote:
>
> > Nice try, but you totally ****ed up the Zen of roasted fresh corn, IMO.
> > Want some corn with your sugar/bread crumbs/salad dressing? LMAO
> >
> > Jack
> >
>
> Jack, I know what you're saying. We eat a lot of corn when
> it's fresh, and this is just a fun variation that we enjoy
> occasionally.
> Nonnymus
>
> Heh, no prob, just hadda vent my Zenspeak, like when somebody "improves" a
> BLT by adding avocado or turkey.
>
> Jack
>
Damn... now you've done it ...a BLAT sure sounds good.
Jacktoo