I like these at the state fairs, but cannot duplicate this at home.
Pointers appreciated.

"Steve B" > wrote in message
...
>I like these at the state fairs, but cannot duplicate this at home.
>Pointers appreciated.
>
>
>

I don't know what you are getting at the fairs, but I just put it on the
grill. You can do it husk on or husk off depending on personal preference.
Grilling caramelizes the sugars in the corn and I really like it that way.

"Ed Pawlowski" > wrote in message
...
>
> "Steve B" > wrote in message
> ...
>>I like these at the state fairs, but cannot duplicate this at home.
>>Pointers appreciated.
>>
>>
>>
>
> I don't know what you are getting at the fairs, but I just put it on the
> grill. You can do it husk on or husk off depending on personal
> preference. Grilling caramelizes the sugars in the corn and I really like
> it that way.

Maybe it's a dumb question, but do you take off the silk first? And do you
use a low/medium/hot grill? Do you soak it any?

On Jul 15, 11:36*am, "Steve B" > wrote:
> "Ed Pawlowski" > wrote in message
>
> ...
>
>
>
> > "Steve B" > wrote in message
> ...
> >>I like these at the state fairs, but cannot duplicate this at home.
> >>Pointers appreciated.
>
> > I don't know what you are getting at the fairs, but I just put it on the
> > grill. *You can do it husk on or husk off depending on personal
> > preference. Grilling caramelizes the sugars in the corn and I really like
> > it that way.
>
> Maybe it's a dumb question, but do you take off the silk first? *And do you
> use a low/medium/hot grill? *Do you soak it any?

I find it easier to take off the silk after grilling.

Steve B wrote:
>
> Maybe it's a dumb question, but do you take off the silk first? And do you
> use a low/medium/hot grill? Do you soak it any?

I put them on a hot grill just the way
they came from the store. After the husk
is browned on all sides, I peel it back
and use it as a handle. Then I remove
the silk, slather on olive oil (I used
to use butter), and season with Krazy salt.

Mark Thorson wrote:
> Steve B wrote:
>> Maybe it's a dumb question, but do you take off the silk first? And do you
>> use a low/medium/hot grill? Do you soak it any?
>
> I put them on a hot grill just the way
> they came from the store. After the husk
> is browned on all sides, I peel it back
> and use it as a handle. Then I remove
> the silk, slather on olive oil (I used
> to use butter), and season with Krazy salt.

What exactly is the flavor of "Krazy salt" ? I've seen it but never
known anyone who used it or purchased it.

Goomba wrote:
>
> Mark Thorson wrote:
> > Steve B wrote:
> >> Maybe it's a dumb question, but do you take off the silk first? And do you
> >> use a low/medium/hot grill? Do you soak it any?
> >
> > I put them on a hot grill just the way
> > they came from the store. After the husk
> > is browned on all sides, I peel it back
> > and use it as a handle. Then I remove
> > the silk, slather on olive oil (I used
> > to use butter), and season with Krazy salt.
>
> What exactly is the flavor of "Krazy salt" ? I've seen it but never
> known anyone who used it or purchased it.

Oregano, pepper, onion, garlic, maybe some other
stuff. They don't list the herbs and spices.
The salt crystals themselves are very coarse.
I mostly use it on chicken, but I would use it
on corn-on-the-cob. I hardly use it for anything
else, because I use very little salt.

Ed Pawlowski wrote:
> "Steve B" > wrote in message
> ...
>> I like these at the state fairs, but cannot duplicate this at home.
>> Pointers appreciated.
>>
>>
>>
>
> I don't know what you are getting at the fairs, but I just put it on the
> grill. You can do it husk on or husk off depending on personal preference.
> Grilling caramelizes the sugars in the corn and I really like it that way.
>


If I get my corn right off the field I just toss it directly on the
grill. If I am not sure, I soak it for an hour or so and then put in on
the grill. Cook it over medium head turning frequently for about 10-12
minutes, until the husk starts to char.

Steve B wrote:
>
> Maybe it's a dumb question, but do you take off the silk first? And do you
> use a low/medium/hot grill? Do you soak it any?

Different family, different answer to those questions. Different
answers aren't wrong.

In my family first it got dunked in a bucket of water open end down.
Then roasted on a medium grill until the husks were almost completely
browned. The husks and silk was removed just before putting on the
plate.

At fairs I've seen them wrap in foil. I think that serves the same
function as the bucket - Keep the kernels moist as they cook.

On Thu, 15 Jul 2010 13:25:54 -0400, "Ed Pawlowski" >
wrote:

>
> "Steve B" > wrote in message
> ...
> >I like these at the state fairs, but cannot duplicate this at home.
> >Pointers appreciated.
> >
> >
> >
>
> I don't know what you are getting at the fairs, but I just put it on the
> grill. You can do it husk on or husk off depending on personal preference.
> Grilling caramelizes the sugars in the corn and I really like it that way.
>
I've seen FoodTV chefs talk about boiling them first and then putting
them on the grill, but that's over cooking corn to me. Maybe it won't
over cook if flames are coming up to tickle and tinge the kernels.

--

Forget the health food. I need all the preservatives I can get.

On Thu, 15 Jul 2010 11:36:09 -0700, "Steve B"
> wrote:

>
> "Ed Pawlowski" > wrote in message
> ...
> >
> > "Steve B" > wrote in message
> > ...
> >>I like these at the state fairs, but cannot duplicate this at home.
> >>Pointers appreciated.
> >>
> >>
> >>
> >
> > I don't know what you are getting at the fairs, but I just put it on the
> > grill. You can do it husk on or husk off depending on personal
> > preference. Grilling caramelizes the sugars in the corn and I really like
> > it that way.
>
> Maybe it's a dumb question, but do you take off the silk first? And do you
> use a low/medium/hot grill? Do you soak it any?
>
Soaking will get some water inside the husk so it steams a little as
it roasts. You can replicate your outdoor environment in a hot oven
too. I find either the silk disappears or it becomes *very* easy to
remove after roasting. So my recommendation is to leave the husk
alone and just roast the corn. If you don't soak it, you can always
water on it so that water goes down the silk end.

If you want to grill it, that's when you remove the husk and silk.
Grill until a you have a little char on a few kernels.




--

Forget the health food. I need all the preservatives I can get.

Marty wrote:

> If there was a reply in all that, it's probably not so compelling as to be
> worth wading through that huge mess of inexplicably added quote-tangle.
>
> No offense intended...
> Just sayin'...

Psssssssst. Marty. The reply was for Steve, not you.

You didn't read through the whole thing again, did you?

Well, did you?


Bob, mimicking a certain clueless dickhead to make a point

"Steve B" > wrote in message
>>
>> I don't know what you are getting at the fairs, but I just put it on the
>> grill. You can do it husk on or husk off depending on personal
>> preference. Grilling caramelizes the sugars in the corn and I really like
>> it that way.
>
> Maybe it's a dumb question, but do you take off the silk first? And do
> you use a low/medium/hot grill? Do you soak it any?

All of the above at some point. Use at least a medium grill. You can
remove the silk first, but you don't have to. If the corn is fresh, I see
no need to soak first. If you do, you get more steaming than grilling.

Other times I remove the husk and grill the exposed ear. IMO< that gives a
better flavor as the sugars caramelize.

I'd try a half dozen ears, gather a friend or two then, using at least
three methods and compare to see what you like best.

You can even try some of that distilled corn mash to accompany it.

Has anyone seen the episode of "America's Test Kitchen" where they
grill corn on the cob?? It was a repeat here today and it's brined
first for an hour; 1 gallon of water, 1/2 cup salt, 1/2 cup sugar.
All husks and silk are removed, brined, and then directly on a HOT
grill, turning every 2 or 3 minutes. Sounds better than what I've had
(husks on and desilked).