I think the tastiest corn on the cob is made by grilling it on a BBQ , with
the husks on..Yum!

john

Melba's Jammin' wrote in message ...
>In article >, "BJ42"
> wrote:
>
>> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>I usually start it in cold water, put it on high heat, and take it out
>when the water starts to boil.
>Because.
>Or I dump it into boiling water and take it out when the water comes
>back to the boil.
>Because.
>--
>-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>

I think the tastiest corn on the cob is made by grilling it on a BBQ , with
the husks on..Yum!

john

Melba's Jammin' wrote in message ...
>In article >, "BJ42"
> wrote:
>
>> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>I usually start it in cold water, put it on high heat, and take it out
>when the water starts to boil.
>Because.
>Or I dump it into boiling water and take it out when the water comes
>back to the boil.
>Because.
>--
>-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>

I think the tastiest corn on the cob is made by grilling it on a BBQ , with
the husks on..Yum!

john

Melba's Jammin' wrote in message ...
>In article >, "BJ42"
> wrote:
>
>> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>I usually start it in cold water, put it on high heat, and take it out
>when the water starts to boil.
>Because.
>Or I dump it into boiling water and take it out when the water comes
>back to the boil.
>Because.
>--
>-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>

"BJ42" > wrote in message
...
> How long do you folks boil it for - 1min, 3, 5, 10? And why?


More often than not, I don't boil it. I like to do it on the grill instead.
If I do boil it, it's for between 1-3 minutes, depending on how tender/young
it is. I have an aunt who boils it for 10-20 minutes...which is wayyyyyyyy
too long for my tastes!

kimberly
>
>

"Harry Demidavicius" > wrote in message
...
> On Thu, 12 Aug 2004 22:25:58 GMT, "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
> >
> Soak first so that the leaves get quite wet.
>
> Harry

If it's really fresh, you don't need to soak it before hand.

kimberly

In article >,
ospam (DJS0302) wrote:

> >Bring to rapid boil, remove from heat cover and let sit for
> >> 25 minutes. Comes out perfect.
> >
> >
> >*Twenty-five minutes*? Sounds like a lot. Doesn't it get soggy? Uffda.
>
>
> Soggy corn?

Yes. Waterlogged cobs, soggy corn.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
ospam (DJS0302) wrote:

> >Bring to rapid boil, remove from heat cover and let sit for
> >> 25 minutes. Comes out perfect.
> >
> >
> >*Twenty-five minutes*? Sounds like a lot. Doesn't it get soggy? Uffda.
>
>
> Soggy corn?

Yes. Waterlogged cobs, soggy corn.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
Melba's Jammin' > wrote:

> In article >,
> ospam (DJS0302) wrote:
>
> > >Bring to rapid boil, remove from heat cover and let sit for
> > >> 25 minutes. Comes out perfect.
> > >
> > >
> > >*Twenty-five minutes*? Sounds like a lot. Doesn't it get soggy? Uffda.
> >
> >
> > Soggy corn?
>
> Yes. Waterlogged cobs, soggy corn.

Was a little unhappy seeing a metal sign at a local Famous Dave's saying
"Our corn is soggy" as if... this is cool or ok or something

Yep. It was soggy. Not good.

Unacceptable.

--
Jack

In article >,
Melba's Jammin' > wrote:

> In article >,
> ospam (DJS0302) wrote:
>
> > >Bring to rapid boil, remove from heat cover and let sit for
> > >> 25 minutes. Comes out perfect.
> > >
> > >
> > >*Twenty-five minutes*? Sounds like a lot. Doesn't it get soggy? Uffda.
> >
> >
> > Soggy corn?
>
> Yes. Waterlogged cobs, soggy corn.

Was a little unhappy seeing a metal sign at a local Famous Dave's saying
"Our corn is soggy" as if... this is cool or ok or something

Yep. It was soggy. Not good.

Unacceptable.

--
Jack

I like it on the grill the way Mexican street vendors sell it - husk
removed, grilled on all sides, dressed with chile powder and lime.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"BJ42" > wrote in message
...
> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>

I like it on the grill the way Mexican street vendors sell it - husk
removed, grilled on all sides, dressed with chile powder and lime.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"BJ42" > wrote in message
...
> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>

In article >,
"BJ42" > wrote:

> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>

I don't boil it.

I leave it in the husk and microwave it, then peel it after it's cooked.
SO crisp and sweet that way!

5 minutes for one ear, then add 2 minutes per ear over that.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"BJ42" > wrote:

> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>

I don't boil it.

I leave it in the husk and microwave it, then peel it after it's cooked.
SO crisp and sweet that way!

5 minutes for one ear, then add 2 minutes per ear over that.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >, Jack B
> wrote:
(snip)
> > >
> > > Soggy corn?
> >
> > Yes. Waterlogged cobs, soggy corn.
>
> Was a little unhappy seeing a metal sign at a local Famous Dave's saying
> "Our corn is soggy" as if... this is cool or ok or something

Ugh! Sounds like Dave should've left the BIA to someone else and stayed
in the kitchen.

> Yep. It was soggy. Not good.
>
> Unacceptable.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

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'

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'

"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

"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

"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

"byakee" > wrote in message
...
> Our pal hahabogus > wrote:
>
> > I cook cook in a pot.
>
> Doesn't cook get mad when you do that?
>
>

If I were the cook, I'm sure I'd get a bit hot under the ears.

Dean G.

"byakee" > wrote in message
...
> Our pal hahabogus > wrote:
>
> > I cook cook in a pot.
>
> Doesn't cook get mad when you do that?
>
>

If I were the cook, I'm sure I'd get a bit hot under the ears.

Dean G.

OK, just to add my $0.03 to the "a zillion ways to cook corn
on the cob" thread:

I've had pretty good results with a method I first starting trying
about a year ago - shuck the corn, wash it, and put it (still
dripping wet, and possibly adding a little extra water just to
be sure) on a sheet of aluminum foil. After adding a bit of
butter (maybe a tablespoon, cut up and spread around) and
sprinking with kosher salt and fresh ground pepper, wrap the
foil up tightly around the corn, crimping the ends and such so
that the water can't just run out. Grill it (over a medium-low
gas grill, in my case) for about 15-20 minutes, turning
occasionally.

Bob M.

OK, just to add my $0.03 to the "a zillion ways to cook corn
on the cob" thread:

I've had pretty good results with a method I first starting trying
about a year ago - shuck the corn, wash it, and put it (still
dripping wet, and possibly adding a little extra water just to
be sure) on a sheet of aluminum foil. After adding a bit of
butter (maybe a tablespoon, cut up and spread around) and
sprinking with kosher salt and fresh ground pepper, wrap the
foil up tightly around the corn, crimping the ends and such so
that the water can't just run out. Grill it (over a medium-low
gas grill, in my case) for about 15-20 minutes, turning
occasionally.

Bob M.

Bob Myers wrote:

> OK, just to add my $0.03 to the "a zillion ways to cook corn
> on the cob" thread:
>
> I've had pretty good results with a method I first starting trying
> about a year ago - shuck the corn, wash it, and put it (still
> dripping wet, and possibly adding a little extra water just to
> be sure) on a sheet of aluminum foil. After adding a bit of
> butter (maybe a tablespoon, cut up and spread around) and
> sprinking with kosher salt and fresh ground pepper, wrap the
> foil up tightly around the corn, crimping the ends and such so
> that the water can't just run out. Grill it (over a medium-low
> gas grill, in my case) for about 15-20 minutes, turning
> occasionally.
>

That sounds like a lot of work when it tastes so good cooked right in
its own husk without having to do anything other than soaking it (if
it's not right of the stalk).

Bob Myers wrote:

> OK, just to add my $0.03 to the "a zillion ways to cook corn
> on the cob" thread:
>
> I've had pretty good results with a method I first starting trying
> about a year ago - shuck the corn, wash it, and put it (still
> dripping wet, and possibly adding a little extra water just to
> be sure) on a sheet of aluminum foil. After adding a bit of
> butter (maybe a tablespoon, cut up and spread around) and
> sprinking with kosher salt and fresh ground pepper, wrap the
> foil up tightly around the corn, crimping the ends and such so
> that the water can't just run out. Grill it (over a medium-low
> gas grill, in my case) for about 15-20 minutes, turning
> occasionally.
>

That sounds like a lot of work when it tastes so good cooked right in
its own husk without having to do anything other than soaking it (if
it's not right of the stalk).

Bob Myers wrote:

> OK, just to add my $0.03 to the "a zillion ways to cook corn
> on the cob" thread:
>
> I've had pretty good results with a method I first starting trying
> about a year ago - shuck the corn, wash it, and put it (still
> dripping wet, and possibly adding a little extra water just to
> be sure) on a sheet of aluminum foil. After adding a bit of
> butter (maybe a tablespoon, cut up and spread around) and
> sprinking with kosher salt and fresh ground pepper, wrap the
> foil up tightly around the corn, crimping the ends and such so
> that the water can't just run out. Grill it (over a medium-low
> gas grill, in my case) for about 15-20 minutes, turning
> occasionally.
>

That sounds like a lot of work when it tastes so good cooked right in
its own husk without having to do anything other than soaking it (if
it's not right of the stalk).

byakee wrote:
> Our pal hahabogus > wrote:
>
>>I cook cook in a pot.
>
> Doesn't cook get mad when you do that?

"Would you like to meet the Dish of the Day, Sir?"

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

byakee wrote:
> Our pal hahabogus > wrote:
>
>>I cook cook in a pot.
>
> Doesn't cook get mad when you do that?

"Would you like to meet the Dish of the Day, Sir?"

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

byakee wrote:
> Our pal hahabogus > wrote:
>
>>I cook cook in a pot.
>
> Doesn't cook get mad when you do that?

"Would you like to meet the Dish of the Day, Sir?"

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

"BJ42" > wrote in message
...
> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>
>

For 4-6 ears: Full pot of water w/a bit of sugar-not salt. Bring to boil.
Boil 6 minutes. Remove from water. Put the corn in the microwave-do not turn
on-to keep hot till ready to serve or serve immediately.

"Dave Smith" > wrote in message
...
> That sounds like a lot of work when it tastes so good cooked right in
> its own husk without having to do anything other than soaking it (if
> it's not right of the stalk).

Perhaps - but then, I have to get rid of the husk eventually
anyway and (especially with kids involved) it's better for me
to do that first (which I also would be doing in the boil-in-the-
pot method).

Now, if it's just me, and I've taken a few ears along for
grilling over a campfire or portable charcoal grill, then
sure - soak 'em and roast as-is works just great.

Bob M.