Corn on the Cob--smoked and grilled

[91vw03]

You guys that foil could just use the husks.

I did some tuesday, and didn't secure the husks. 30-45 mins. If it was exposed it got to dryed out, otherwise it was great.

Soaked for 10 min. Next time will be longer. Butter will be seasoned with chillis, thyme, basil, cyanne(sp?) and brushed on before tying up the husk, then on the grill top rack for 30-45 min. Also used hickory wood chips.

[parrothead]

Originally Posted by 91vw03

You guys that foil could just use the husks.

Easier to strip the foil when hot than the husk. However, husk on makes for a great handle to dip the corn in butter. I only foil when I am doing something like adding butter and such directly to the corn. Otherwise it is the husk on for sure.

[parrothead]

Here is the cheesy corn. I got it from Sandra Lee.

Cheesy BBQ'd Corn-on-the-Cob Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: BBQ Hoedown





6 ears corn
1 stick butter, softened
1 teaspoon chili powder
1/2 packet creamy cheese sauce mix (or powdered cheese packet from boxed macaroni and cheese)


Preheat outdoor grill or preheat oven to 400 degrees F.
Shuck corn. If desired, leave husks attached to cob to use as holders.

In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet.

Spread butter on corn and wrap each ear individually in foil.

Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.

[NCGrimbo]

Saw this on BBQU the other day:

Source: Adapted from BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct
Yield: Makes 8 ears
8 ears sweet corn in the husk
8 tablespoons (1 stick) butter, melted
Freshly ground black pepper
Cayenne pepper (optional)
You’ll also need:
Insulated rubber gloves (optional)
Set up the grill for direct grilling and preheat to as hot as possible.
When ready to cook, place the soaked corn directly in the embers and grill until the husks are charred and blackened and the silk is burned off, 5 to 8 minutes per side (20 to 32 minutes in all).
Wearing clean gloves or using a stiff bristled brush, strip the charred husks off the corn. Roll each ear of corn in the melted butter, season with salt, black pepper, and cayenne, if using, and serve at once.

[C Rocke]

On the grill, med to hi heat - Has been the easiest and best way to feed a group

Husk and clean ears and wrap each ear in foil. Before wrapping, add 1 pat of butter, and dash of both seas salt and garlic powder or garlic salt (Can use Montreal seasoning too). Once wrapped, place on grill for 20-30 minutes. Stay warm for a long time, so good for buffet dinners, etc.

[timzcardz]

Originally Posted by 91vw03

You guys that foil could just use the husks.

Yeah maybe, but I don't think that the butter and honey that I use would stay in the husk nearly as well!

[qman]

Originally Posted by 91vw03

You guys that foil could just use the husks.

.

Personally, I am not fond of the flavor that the husks add to the corn. I almost always grill or cook husked, but I would foil before I cooked in the husk.
Just a flavor decision for me.

[ibait2fish]

I hate to say it, but....

peel it, moisten it, wrap it in wax paper, and microwave it...the microwave
converts the starch and makes it sweeter....

If you want to grill it, etc....then remember that any green husk left on,
wet or not, means that you are steaming it.

Whatever floats your boat!:))

[qman]

Originally Posted by ibait2fish

I hate to say it, but....

peel it, moisten it, wrap it in wax paper, and microwave it...the microwave
converts the starch and makes it sweeter....

If you want to grill it, etc....then remember that any green husk left on,
wet or not, means that you are steaming it.

Whatever floats your boat!:))

And as the moisture is driven off [par-cooking the corn as it goes], the process will automatically converts to grilling, finishing the corn with some caramelization hopefully.

Having said that, the steam factor is why I prefer to strip my corn and throw it naked onto the grates. Grilling from the get-go, and the dehydration effect of the heat concentrates the flavor.

[The_Kapn]

Originally Posted by ibait2fish

I hate to say it, but....

peel it, moisten it, wrap it in wax paper, and microwave it...the microwave
converts the starch and makes it sweeter....

If you want to grill it, etc....then remember that any green husk left on,
wet or not, means that you are steaming it.

Whatever floats your boat!:))

Help me out here, please.
If I wrap it in wax paper, add moisture, and ZAP it--am I not steaming it also?

Confused Mod here

Thanks,

TIM

[Beerwolf]

Ive used a little olive oil and Pesto on them as well and then wrapped back in husks or foiled

[Markbb]

Originally Posted by Beerwolf

Ive used a little olive oil and Pesto on them as well and then wrapped back in husks or foiled

NOw pesto good idea with alittle remano cheese

[Mo-Dave]

My all time favorite is corn brushed with butter, then rolled in any onion soup mix like Lipton's and wraped in foil. Either grill it or throw in in the smoker. Heck its even great done in the oven.
Dave

[bbqjoe]

I just take them as is and cook on the grill. When the husk is pretty charred, they are ready. Just peel, drench in butter and salt, and say good-bye to the little shuckers!

[Brauma]

We like to steam ours in the double steamer (or whatever its called). We have a big pot that has a basket that hangs inside. We put an inch of water in the bottom then stand corn on their ends (shucked) in the basket. 8 minutes. We put salt and Old Bay in the water. Wonderful