Sweet Corn is IN SEASON!!!

igolf2 · 07-27-2009, 07:55 PM

Sweet corn just coming into season here in N.E. Ohio ( I know a lot of you have been enjoying for some time now

) - I have a few favorite ways of preparing (soaked in husk then on the grill - steamed - shucked and grilled - etc.) but am always looking for a new way so........what's everyones favorite method for this summer delicacy??

Saiko · 07-27-2009, 08:11 PM

Welcome to two months ago

My favorite way of serving sweet corn is to cut the kernels from the cob, blanch for about 4 minutes in boiling salt water, then rinse in cold water and set aside. When I am ready to serve, just saute in a little sweet cream butter, salt and pepper. Corn is cheaper than dirt around here, so we go through tons of it in summer time.

igolf2 · 07-27-2009, 08:29 PM

Jealous because I had to put up with shipped in "southern sweet corn" for 2 months!

I will be buying a bunch ears from the farm accross the street and then cutting the kernels off the cobbs for vac-packing and freezing so I will have some during our lovely 5-6 months of winter!

jawquin · 07-27-2009, 08:33 PM

Many ways to do corn on the cob. True up the stalk end and clip the silks off and the loose leaves. Throw em on the cooker. Depending on temp is when they will be done. A slight squeeze test till you get it mastered. Wanna go really out shuck em and wash and then get nice piece of aluminum foil. Rub mayoinaiise all over then sprinkle red pepper and chili powder on. Then sprinkle with parmecian cheese and wrap tight in aluminum foil and throw on the grill or smoker. Corn is great and plenitiful this time of year so experiment.

igolf2 · 07-27-2009, 08:35 PM

Quote:

Originally Posted by jawquin

Many ways to do corn on the cob. True up the stalk end and clip the silks off and the loose leaves. Throw em on the cooker. Depending on temp is when they will be done. A slight squeeze test till you get it mastered. Wanna go really out shuck em and wash and then get nice piece of aluminum foil. Rub mayoinaiise all over then sprinkle red pepper and chili powder on. Then sprinkle with parmecian cheese and wrap tight in aluminum foil and throw on the grill or smoker. Corn is great and plenitiful this time of year so experiment.

The mayo pepper and cheese sounds awsome! will try tomorrow night - Thanks!

jawquin · 07-27-2009, 08:52 PM

igolf2,

Found a pic of squared off stalk and and clip silk and leaves. I don't have any pics of the southern spicy kind.

sfisch · 07-27-2009, 09:11 PM

I'm liking the mayo, cheese, pepper thingy too. Corn aint quite made it into season here yet.

Scott

BBQWildcat · 07-27-2009, 09:26 PM

Jawquin thats funny that u said to do corn with the mayo. i had a delivery guy tell me to use that exact recipe.. yet to try it but it is my little notebook of goodies

Tuck

yelonutz · 07-27-2009, 09:48 PM

Shuck it and remove the silk. Spiral wrap with thick cut bacon. Wrap in foil and throw it on the grill. 1/4 turn every 5 mins or so.

NUTZ

swamprb · 07-27-2009, 09:56 PM

Local corn isn't ready yet, having to make do with that Californicated stuff-hit or miss!

schellter · 07-27-2009, 10:33 PM

I live in Los Angeles and good corn is hard to come by. Even the stuff from the farmer's markets tastes manufactured.

Best corn I ever had was from a road side stand in Ohio near the Ohio River. We soaked it in a bucket of water for a couple of hours and put it on the BBQ grill. It was wonderful.

landarc · 07-27-2009, 11:49 PM

Hmmm, we get pretty good corn up here in Northern California. I go out to Brentwood and hit the farmer's stands.

bbqfans · 07-28-2009, 12:03 AM

Here's an idea I got from the street vendors in Nuevo Laredo.

Peel the husk back on your corn. Don't remove it, just clean off the silk, before you pull the husk back over the ear, slather a good heavy coating of Mayonaisse over the entire thing then pull the husk back up to cover the corn.(the vendors had gallons of Mayo on hand and shoved the corn into it to coat. )

There is no need to soak your corn, the Mayo does this, and you may not need S/P or butter. I use "Duke's" Mayo, but any will do. I haven't tried Miracle Whip, but it might be good too

Hope you enjoy this as much as I do,
have fun and SMOKE HAPPY

STAN aka bbqfans :)-

Northwoods Smoke · 07-28-2009, 02:04 AM

My favorite way is smoke roasted.

I de-husk, de-silk. Cut cobs in half and straighten ends (mini-cob style).

Prep grill along with steaks, lobster tail, etc...

Get a dish of melted butter, roll mini cobs in the butter before grilling (make sure to have a handful of your favorite smoking chips on the coals).

Throw corn on direct and get some sear on. Don't worry about the kernels taking on some color. It won't taste burnt at all. It will actually taste great. I converted my Mom of all people (straight up corn on the cob traditionalist) to this method. Once the corn takes on color, move to indirect and finish the rest of the meal (the aforementioned steaks and tails et al).

Serve at the table family style. Cristen cobs with another roll in the melted butter. Season each with a little salt and pepper, but also hit it with some finely grated Parmesan cheese.

If you do it right, it's a meal where you grunt. Anything primal like that, you know it's good.

PIT BOSS · 07-28-2009, 04:59 AM

I've never been a fan of grilled/roasted corn or the waterlogged junk you get at fairs.
I like mine steamed for about 8 min or so. then drowned in butter with salt and pepper. Maybe some grated cheese YUM

07-27-2009, 07:55 PM	#1
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	Sweet Corn is IN SEASON!!! Sweet corn just coming into season here in N.E. Ohio ( I know a lot of you have been enjoying for some time now) - I have a few favorite ways of preparing (soaked in husk then on the grill - steamed - shucked and grilled - etc.) but am always looking for a new way so........what's everyones favorite method for this summer delicacy?? __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

07-27-2009, 08:11 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Welcome to two months ago My favorite way of serving sweet corn is to cut the kernels from the cob, blanch for about 4 minutes in boiling salt water, then rinse in cold water and set aside. When I am ready to serve, just saute in a little sweet cream butter, salt and pepper. Corn is cheaper than dirt around here, so we go through tons of it in summer time. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

07-27-2009, 08:29 PM	#3
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	Jealous because I had to put up with shipped in "southern sweet corn" for 2 months! I will be buying a bunch ears from the farm accross the street and then cutting the kernels off the cobbs for vac-packing and freezing so I will have some during our lovely 5-6 months of winter! __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

07-27-2009, 09:11 PM	#7
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan	I'm liking the mayo, cheese, pepper thingy too. Corn aint quite made it into season here yet. Scott __________________ Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817

07-27-2009, 09:48 PM	#9
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	Shuck it and remove the silk. Spiral wrap with thick cut bacon. Wrap in foil and throw it on the grill. 1/4 turn every 5 mins or so. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 04-21-2011 at 01:47 AM..

07-27-2009, 08:33 PM	#4
jawquin Got Wood. Join Date: 04-25-09 Location: Quincy, IN	Many ways to do corn on the cob. True up the stalk end and clip the silks off and the loose leaves. Throw em on the cooker. Depending on temp is when they will be done. A slight squeeze test till you get it mastered. Wanna go really out shuck em and wash and then get nice piece of aluminum foil. Rub mayoinaiise all over then sprinkle red pepper and chili powder on. Then sprinkle with parmecian cheese and wrap tight in aluminum foil and throw on the grill or smoker. Corn is great and plenitiful this time of year so experiment.

07-27-2009, 08:52 PM	#6
jawquin Got Wood. Join Date: 04-25-09 Location: Quincy, IN	igolf2, Found a pic of squared off stalk and and clip silk and leaves. I don't have any pics of the southern spicy kind.

07-27-2009, 09:26 PM	#8
BBQWildcat On the road to being a farker Join Date: 09-22-08 Location: Paducah KY	Jawquin thats funny that u said to do corn with the mayo. i had a delivery guy tell me to use that exact recipe.. yet to try it but it is my little notebook of goodies Tuck

07-27-2009, 09:56 PM	#10
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Local corn isn't ready yet, having to make do with that Californicated stuff-hit or miss! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

07-27-2009, 10:33 PM	#11
schellter Full Fledged Farker Join Date: 07-26-09 Location: Farker Rd. Los Angeles, CA	I live in Los Angeles and good corn is hard to come by. Even the stuff from the farmer's markets tastes manufactured. Best corn I ever had was from a road side stand in Ohio near the Ohio River. We soaked it in a bucket of water for a couple of hours and put it on the BBQ grill. It was wonderful.

07-27-2009, 11:49 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Hmmm, we get pretty good corn up here in Northern California. I go out to Brentwood and hit the farmer's stands. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-28-2009, 12:03 AM	#13
bbqfans Full Fledged Farker Join Date: 11-12-08 Location: Gibsonburg,Ohio	igolf2...................:)- Here's an idea I got from the street vendors in Nuevo Laredo. Peel the husk back on your corn. Don't remove it, just clean off the silk, before you pull the husk back over the ear, slather a good heavy coating of Mayonaisse over the entire thing then pull the husk back up to cover the corn.(the vendors had gallons of Mayo on hand and shoved the corn into it to coat. ) There is no need to soak your corn, the Mayo does this, and you may not need S/P or butter. I use "Duke's" Mayo, but any will do. I haven't tried Miracle Whip, but it might be good too Hope you enjoy this as much as I do, have fun and SMOKE HAPPY STAN aka bbqfans :)-

07-28-2009, 02:04 AM	#14
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods	My favorite way is smoke roasted. I de-husk, de-silk. Cut cobs in half and straighten ends (mini-cob style). Prep grill along with steaks, lobster tail, etc... Get a dish of melted butter, roll mini cobs in the butter before grilling (make sure to have a handful of your favorite smoking chips on the coals). Throw corn on direct and get some sear on. Don't worry about the kernels taking on some color. It won't taste burnt at all. It will actually taste great. I converted my Mom of all people (straight up corn on the cob traditionalist) to this method. Once the corn takes on color, move to indirect and finish the rest of the meal (the aforementioned steaks and tails et al). Serve at the table family style. Cristen cobs with another roll in the melted butter. Season each with a little salt and pepper, but also hit it with some finely grated Parmesan cheese. If you do it right, it's a meal where you grunt. Anything primal like that, you know it's good. __________________ ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen

07-28-2009, 04:59 AM	#15
PIT BOSS On the road to being a farker Join Date: 09-04-08 Location: west babylon new york	I've never been a fan of grilled/roasted corn or the waterlogged junk you get at fairs. I like mine steamed for about 8 min or so. then drowned in butter with salt and pepper. Maybe some grated cheese YUM

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