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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-17-2010, 07:25 AM   #1
Kirk
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Default Corn on the cob - help!

This is somewaht embarassing but I have to admit, cotc is my nemesis. I absolutely suck at it. I've heard all types of advice from boiling for one minute, let sit in the water for ten to boiling for fifteen minutes or more. Sometimes it's ok, lots of times it's not.

I know this ought to be dead simple but for some reason I still struggle with it. Is there a fool proof method?
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Old 06-17-2010, 07:39 AM   #2
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I leave mine in the husk and throw on the grill. The water in the silks and husk protect and steam the corn. Makes for super simple husk & silk removal too...they all practically fall of the cob.

I know we are talking about grills and smokers, but don't forget the microwave is a steam making machine. If you wrap your corn in a wet towel and nuke em for a few minutes, they'll steam up nicely (way too many varibables w/wattage and # of ears to know exactly how long to tell you to nuke em, but start out with a handfull of minutes and check for doneness).

If you are totally against using the microwave, then make/buy a steamer rather than boil them. Once again, steam them for 5-10 minutes.
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Old 06-17-2010, 07:43 AM   #3
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We steam ours and before people wig out about the trash cans! We have upgraded to aluminum 56 quart tamale steamer that does corn and anything veggie! Fill 3/4 with corn that is 40/50 ears water in bottom and about 45 min in husk... whala













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Old 06-17-2010, 07:49 AM   #4
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I forgot to mention that I need suggestions geared toward boiling or steaming. I have about 50 people I have to cook for on the 4th and grilling isn't really an option.

Wow Ash, 45 minutes?
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Old 06-17-2010, 08:22 AM   #5
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When boiling, I put shucked ears into gently boiling water and leave them there for 14 minutes.

Still crisp, but cooked. I've been doing them that way for years, and never a problem.

That said, if I have the option, I'd rather grill them.
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Old 06-17-2010, 09:26 AM   #6
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Quote:
Originally Posted by augie View Post
When boiling, I put shucked ears into gently boiling water and leave them there for 14 minutes.

Still crisp, but cooked. I've been doing them that way for years, and never a problem.

That said, if I have the option, I'd rather grill them.
Yup. What ^^^^^HE^^^^^ said.

I prefer to shuck them, rub them with butter, S & P and grill them indirect until they start to char. MMMMMMMMMMMMMMMMMMM..............
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Old 06-17-2010, 09:58 AM   #7
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I leave mine in the husks untouched and unsoaked. Put them over high indirect heat and turn a 3rd every 10 minutes. DONE. The husk will tell you alot. When the side is charred, turn, charred, turn, charred, turn, done.

The only prep that I do is cut off the stringys at the top.
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Old 06-17-2010, 10:01 AM   #8
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1 trick I do is add about a tablespoon of sugar to the water. That sweetens up the corn.
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Old 06-17-2010, 10:18 AM   #9
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I put sugar in the water too. My problem is getting it to reliably turn out tender.

Here's a question, does corn get mushy or tough when overcooked?
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Old 06-17-2010, 10:36 AM   #10
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A lot depends on how fresh the corn is, since anyone who has eaten corn off the stalk knows it does not need to be cooked, the longer it is off the stalk, the longer you need to cook it. Overcooked, the kernels get mushy and squishy, really overcooked and they deflate and you get wrinkled skins. Yuck!

I prefer steaming, really fresh corn (silks still all yellow) 15 to 20 minutes in steam. Silks turning brown, 30 to 35 minutes. I do not bother with salt or sugar (I am steaming). I use my 6 gallon brew pot, put a rack in the bottom and fill 2 or 3 inches with water and get it started. Keep a kettle simmering for adding water when needed.
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Old 06-17-2010, 10:42 AM   #11
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If you're boiling them, I'd recommend adding some JD to the water. It really brings out the sweetness in the corn and smells pretty good too! Not to mention a few pulls of that and you don't really care how the corn tastes.
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Old 06-17-2010, 12:15 PM   #12
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I boil them, starting with cold water. Shuck the corn, put it in slightly salted water, and turn the heat on. The corn is done in 20 minutes, normally just after the water comes to a boil.

It's easy and foolproof.

If I want to get fancy, open the husks, add some butter and pepper flakes, close em back up and put on the grill. They come out really nice that way, but for volume I just use a big pot on the stove.
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Old 06-17-2010, 12:17 PM   #13
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I must be getting pretty fresh corn.
Add to pot when roiling boil. 7minutes and pull em out
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Old 06-17-2010, 12:26 PM   #14
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I haven't done anything other than grilled in so long I've forgotten how to boil.
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Old 06-17-2010, 01:54 PM   #15
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I vote Husks On x 1,000! La-Z-Corn!

Husks on, turn them as each side starts to get brownish. Go all the way around, it is done. The husk adds a pleasant flavor to the corn.

Melt a couple-three sticks of butter in a shallow pan. Dredge corn in butter. Drip excess off. Salt. Eat. Get the next ear!
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