I have to admit, when I go to a fair that sells these, I can go through six
of them and two pounds of butter.

What's their secret, besides a $$$$ motorized oven? How would I recreate
that at home on my Vermont Castings grill?

(Notice I stayed PC and avoided the barbecuers by using GRILL?)

Steve

visit my site http://cabgbypasssurgery.com watch for the book

A fool shows his annoyance at once, but a prudent man overlooks an insult.

On Apr 29, 4:25*pm, "Steve B" > wrote:
> I have to admit, when I go to a fair that sells these, I can go through six
> of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? *How would I recreate
> that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my sitehttp://cabgbypasssurgery.comwatch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an insult..

i'd play around until you find what's right. not much help i admit,
but sometimes it's better to learn for yourself. hopefully someone
here can at least guide you towards your goal. i like corn just
simmered in water(not as good as roast). i like to take a half cut
lime, dip in hot sauce and then rub over the corn. i learned this
from a lady who sold corn this way in Acapulco. 25cents a cob and
that was expensive(1974 prices). the butter is a good idea. next
season, i think i'll mix the hot sauce with butter. one thing that i
miss is the really rich yellow corn we used to get years ago. now all
i see are peaches and cream corn. this corn lacks that deep richness
of corn from years ago. once in a while at the farmers market here i
have found a decent rich corn, but not too often. i suppose peaches
and cream is more cost effective. that yellow corn didn't really need
a topping of butter. a bit of salt and it was like far out man.

On 30/04/10 06:25, Steve B wrote:
> I have to admit, when I go to a fair that sells these, I can go through six
> of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? How would I recreate
> that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my site http://cabgbypasssurgery.com watch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an insult.

Used to work in a yearly festival fair when I was younger. Was mostly a
spruiker, but found myself having to fill all sorts of positions on
occasion - the corn-and-fairy-floss stand (...) was one of them.

From memory the trick isn't to just use a "grill" but to also boil the
corn beforehand. The heating from the grill then just chars the outside,
whereas most of the cooking was done beforehand.

That being said, I can't be certain it's the same method for your local
fair.

"Steve B" > wrote in message
...
>I have to admit, when I go to a fair that sells these, I can go through six
>of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? How would I recreate
> that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my site http://cabgbypasssurgery.com watch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an insult.


If you watch the machines at the farmers markets several thinks become
apparent.

1. The corn is roasted "raw" nothing is removed.
2. The corn is roasted under very high heat
3. The corn is constantly turning
4. The corn is roasted seems to be roasting in around 5 minutes or so.
5. The corn is extremely hot when removed - usually a "gloved" guy strips
the husk.

6 I prefer the burnt ones. :-)

Dimitri

Steve B wrote:
> I have to admit, when I go to a fair that sells these, I can go
> through six of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? How would I
> recreate that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my site http://cabgbypasssurgery.com watch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an
> insult.

Here's how we do it:

Soak the corn in a container of salt water (or salted water) for several
hours.
Place on a hot, lidded grill, (charcoal, gas, wood flame, the heat source
shouldn't matter)
Cook about three minutes on a side, treating the corn as if there were four
sides.
Peel husks off carefully as steam will escape as soon as you get to the
corn.

Add what you like in terms of butter, salt, pepper, other seasonings, and
enjoy.

Keith



--- news://freenews.netfront.net/ - complaints: ---

On Apr 29, 1:25 pm, "Steve B" > wrote:
> I have to admit, when I go to a fair that sells these, I can go through six
> of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? How would I recreate
> that at home on my Vermont Castings grill? [snip]

In my experience, the corn they sell at the fair and at the farmer's
market is nearly always overcooked. The secret to make yours at home
better is to take it off the grill sooner. When? Well, that depends
on the corn type and age. Trial and error, test as you go...... -
aem

Roasting (or I suppose, grilling) corn works fine on a Weber
with the lid on.

You can of course just eat the corn immediately, but one other
thing to do is to strip the roast corn off the cob and
include it in a roasted salsa. For this you'll have to wait till
later in the season when tomatos, tomatillos and chiles are
available.

Corn thus roasted and stripped can also be frozen for later use.


Steve

On 4/29/2010 6:43 PM, Steve Pope wrote:
> Roasting (or I suppose, grilling) corn works fine on a Weber
> with the lid on.
>
> You can of course just eat the corn immediately, but one other
> thing to do is to strip the roast corn off the cob and
> include it in a roasted salsa. For this you'll have to wait till
> later in the season when tomatos, tomatillos and chiles are
> available.


We just got back from Mexico where I had dental workd done. After
finishing up at the dentist, the Boss tells me that I am in for a
treat... Mexican Corn. There was a street vendor there roasting ears of
corn over a wood fire. He peeled the charred husks off, stuck a stick
into the cob so I had something to hold it with... then he slathered the
entire ear with...

----- wait for it-------

MAYO!!!!! Yep, hot roasted corn slathered with Mayo. He also added
some salt and the Boss suggested some Parmesan cheese but the guy didn't
have any.

It was really hot... and when it cooled down, pretty good! (It was also
a good test for the new teeth and they did just fine)

Corn and mayo. Who knew?

George L

On Thu, 29 Apr 2010 21:58:53 GMT, Benji Z-Man >
wrote:

>On 30/04/10 06:25, Steve B wrote:
>> I have to admit, when I go to a fair that sells these, I can go through six
>> of them and two pounds of butter.
>>
>> What's their secret, besides a $$$$ motorized oven? How would I recreate
>> that at home on my Vermont Castings grill?
>>
>> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>>
>> Steve
>>
>> visit my site http://cabgbypasssurgery.com watch for the book
>>
>> A fool shows his annoyance at once, but a prudent man overlooks an insult.
>
>Used to work in a yearly festival fair when I was younger. Was mostly a
>spruiker, but found myself having to fill all sorts of positions on
>occasion - the corn-and-fairy-floss stand (...) was one of them.
>
> From memory the trick isn't to just use a "grill" but to also boil the
>corn beforehand. The heating from the grill then just chars the outside,
>whereas most of the cooking was done beforehand.
>
>That being said, I can't be certain it's the same method for your local
>fair.

You probably do ribs likewise. When you boil corn most of the flavor
goes out with the bath water. If you want grilled corn that's tender
with no loss of flavour first microwave it until partway done in its
husk, then finish cooking on the grill.

Steve wrote on Thu, 29 Apr 2010 19:07:31 -0700:


> "A Moose In Love" > wrote in
> message
> ...
> On Apr 29, 4:25 pm, "Steve B" > wrote:
>> I have to admit, when I go to a fair that sells these, I can go
>> through six of them and two pounds of butter.
>>
>> What's their secret, besides a $$$$ motorized oven? How would
>> I recreate that at home on my Vermont Castings grill?
>>
>> (Notice I stayed PC and avoided the barbecuers by using
>> GRILL?)
>>
>> Steve
>>
>> visit my sitehttp://cabgbypasssurgery.comwatch for the book
>>
>> A fool shows his annoyance at once, but a prudent man
>> overlooks an insult.

> i'd play around until you find what's right. not much help i admit,
> but sometimes it's better to learn for yourself. hopefully someone
> here can at least guide you towards your
> goal. i like corn just simmered in water(not as good as
> roast). i like to take a half cut lime, dip in hot sauce and then rub
> over the corn. i learned this from a lady who sold
> corn this way in Acapulco. 25cents a cob and that was
> expensive(1974 prices). the butter is a good idea. next
> season, i think i'll mix the hot sauce with butter. one thing
> that i miss is the really rich yellow corn we used to get
> years ago. now all i see are peaches and cream corn. this
> corn lacks that deep richness of corn from years ago. once in
> a while at the farmers market here i have found a decent rich corn,
> but not too often. i suppose peaches and cream is more cost
> effective. that yellow corn didn't really need a topping
> of butter. a bit of salt and it was like far out man.

> reply: Groovy! Our local farmer's market starts this weekend. It
> is at the intersection in the road that goes up to Zion
> National Park, so if you've been up there in the last 100
> years, you remember all the 2 x 4 and plywood shacks that sold
> local produce. We do get some SUPER local corn in the summer,
> sweet, sweet, sweet, and 6 for a dollar. I am looking forward
> to this weekend.

> Steve

> visit my site http://cabgbypasssurgery.com watch for the book

What's wrong with cooking corn in the microwave? All you have to do is
to rinse the corn in its husk and perhaps cut off any excessive stem and
silk.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"A Moose In Love" > wrote in message
...
On Apr 29, 4:25 pm, "Steve B" > wrote:
> I have to admit, when I go to a fair that sells these, I can go through
> six
> of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? How would I recreate
> that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my sitehttp://cabgbypasssurgery.comwatch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an insult.

i'd play around until you find what's right. not much help i admit,
but sometimes it's better to learn for yourself. hopefully someone
here can at least guide you towards your goal. i like corn just
simmered in water(not as good as roast). i like to take a half cut
lime, dip in hot sauce and then rub over the corn. i learned this
from a lady who sold corn this way in Acapulco. 25cents a cob and
that was expensive(1974 prices). the butter is a good idea. next
season, i think i'll mix the hot sauce with butter. one thing that i
miss is the really rich yellow corn we used to get years ago. now all
i see are peaches and cream corn. this corn lacks that deep richness
of corn from years ago. once in a while at the farmers market here i
have found a decent rich corn, but not too often. i suppose peaches
and cream is more cost effective. that yellow corn didn't really need
a topping of butter. a bit of salt and it was like far out man.

reply: Groovy! Our local farmer's market starts this weekend. It is at
the intersection in the road that goes up to Zion National Park, so if
you've been up there in the last 100 years, you remember all the 2 x 4 and
plywood shacks that sold local produce. We do get some SUPER local corn in
the summer, sweet, sweet, sweet, and 6 for a dollar. I am looking forward
to this weekend.

Steve

visit my site http://cabgbypasssurgery.com watch for the book

A fool shows his annoyance at once, but a prudent man overlooks an insult.

"James Silverton" > wrote in message
...
> Steve wrote on Thu, 29 Apr 2010 19:07:31 -0700:
>
>
>> "A Moose In Love" > wrote in
>> message
>> ...
>> On Apr 29, 4:25 pm, "Steve B" > wrote:
>>> I have to admit, when I go to a fair that sells these, I can go through
>>> six of them and two pounds of butter.
>>>
>>> What's their secret, besides a $$$$ motorized oven? How would
>>> I recreate that at home on my Vermont Castings grill?
>>>
>>> (Notice I stayed PC and avoided the barbecuers by using
>>> GRILL?)
>>>
>>> Steve
>>>
>>> visit my sitehttp://cabgbypasssurgery.comwatch for the book
>>>
>>> A fool shows his annoyance at once, but a prudent man
>>> overlooks an insult.
>
>> i'd play around until you find what's right. not much help i admit, but
>> sometimes it's better to learn for yourself. hopefully someone here can
>> at least guide you towards your
>> goal. i like corn just simmered in water(not as good as
>> roast). i like to take a half cut lime, dip in hot sauce and then rub
>> over the corn. i learned this from a lady who sold
>> corn this way in Acapulco. 25cents a cob and that was
>> expensive(1974 prices). the butter is a good idea. next
>> season, i think i'll mix the hot sauce with butter. one thing
>> that i miss is the really rich yellow corn we used to get
>> years ago. now all i see are peaches and cream corn. this
>> corn lacks that deep richness of corn from years ago. once in
>> a while at the farmers market here i have found a decent rich corn, but
>> not too often. i suppose peaches and cream is more cost effective. that
>> yellow corn didn't really need a topping
>> of butter. a bit of salt and it was like far out man.
>
>> reply: Groovy! Our local farmer's market starts this weekend. It
>> is at the intersection in the road that goes up to Zion
>> National Park, so if you've been up there in the last 100
>> years, you remember all the 2 x 4 and plywood shacks that sold
>> local produce. We do get some SUPER local corn in the summer,
>> sweet, sweet, sweet, and 6 for a dollar. I am looking forward
>> to this weekend.
>
>> Steve
>
>> visit my site http://cabgbypasssurgery.com watch for the book
>
> What's wrong with cooking corn in the microwave? All you have to do is to
> rinse the corn in its husk and perhaps cut off any excessive stem and
> silk.
>
> --
>
> James Silverton

Anything that winds your clock, so long as it involves consenting adults, no
children or small farm animals.

Steve

On 30/04/10 10:55, brooklyn1 wrote:
> On Thu, 29 Apr 2010 21:58:53 GMT, Benji >
> wrote:
>
>> On 30/04/10 06:25, Steve B wrote:
>>> I have to admit, when I go to a fair that sells these, I can go through six
>>> of them and two pounds of butter.
>>>
>>> What's their secret, besides a $$$$ motorized oven? How would I recreate
>>> that at home on my Vermont Castings grill?
>>>
>>> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>>>
>>> Steve
>>>
>>> visit my site http://cabgbypasssurgery.com watch for the book
>>>
>>> A fool shows his annoyance at once, but a prudent man overlooks an insult.
>>
>> Used to work in a yearly festival fair when I was younger. Was mostly a
>> spruiker, but found myself having to fill all sorts of positions on
>> occasion - the corn-and-fairy-floss stand (...) was one of them.
>>
>> From memory the trick isn't to just use a "grill" but to also boil the
>> corn beforehand. The heating from the grill then just chars the outside,
>> whereas most of the cooking was done beforehand.
>>
>> That being said, I can't be certain it's the same method for your local
>> fair.
>
> You probably do ribs likewise. When you boil corn most of the flavor
> goes out with the bath water. If you want grilled corn that's tender
> with no loss of flavour first microwave it until partway done in its
> husk, then finish cooking on the grill.

That sounds a much better option. Haven't done it since then and if
that's the case it'd explain why it never endeared to me.

On Apr 29, 1:25*pm, "Steve B" > wrote:

Here's a method that turns out really yummy.

Have your grill nice and hot.
Peel the husk back on the corn cob and take out the silks.
Butter the corn and pull the husk back up around the ear again. The
butter will hold it there.
Put on the grill and turn the ear a few times till the husk begins to
burn away.
I usually let the husk char almost completely.
The corn comes out with a wonderful roasted flavor and still is al
dente.

ImStillMags > wrote:

>Here's a method that turns out really yummy.

>Have your grill nice and hot.
>Peel the husk back on the corn cob and take out the silks.
>Butter the corn and pull the husk back up around the ear again. The
>butter will hold it there.
>Put on the grill and turn the ear a few times till the husk begins to
>burn away.
>I usually let the husk char almost completely.
>The corn comes out with a wonderful roasted flavor and still is al
>dente.

Thanks for posting this. You make an important point that you
need to remove the silks as much as possible before roasting.

Steve

>On Apr 29, 1:25*pm, "Steve B" > wrote:
>
>Here's a method that turns out really yummy.
>
>Have your grill nice and hot.
>Peel the husk back on the corn cob and take out the silks.

There is no reason to remove the silks from corn cooked in its husks,
the silks will come off easily with the husks when they are removed.
Besides it's a PIA to remove raw silks.... you've never done this,
LIAR!

>Butter the corn and pull the husk back up around the ear again. The
>butter will hold it there.

Most of the butter will become lost to the heat... folks who have done
this before know to butter their corn after it's cooked.

>Put on the grill and turn the ear a few times till the husk begins to
>burn away.
>I usually let the husk char almost completely.
>The corn comes out with a wonderful roasted flavor and still is al
>dente.

You've never cooked corn, all yours comes out of a can. Anyone who
grills corn knows that the peeled back husks become a handle so one
doesn't burn fingers... you are such a Pinocchio!

On Apr 30, 2:35*pm, brooklyn1 > wrote:
> >On Apr 29, 1:25*pm, "Steve B" > wrote:
>
> >Here's a method that turns out really yummy.
..
>
> There is no reason to remove the silks from corn cooked in its husks,
> the silks will come off easily with the husks when they are removed.
> Besides it's a PIA to remove raw silks.... you've never done this,
> LIAR!
>
> >Butter the corn and pull the husk back up around the ear *again. *The
> >butter will hold it there.
>
> Most of the butter will become lost to the heat... folks who have done
> this before know to butter their corn after it's cooked.

> You've never cooked corn, all yours comes out of a can. *Anyone who
> grills corn knows that the peeled back husks become a handle so one
> doesn't burn fingers... you are such a Pinocchio!

No need to make fun or call names. Yes I do cook it like this. Ever
heard of corn holders? You know, those little
things with two prongs that you stick in each end of the ear of corn
and use them to hold it while you eat it?
Why are you being such an ass?