Corn on the cob - help!

Kirk · 06-17-2010, 06:25 AM

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?

TN_BBQ · 06-17-2010, 06:39 AM

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.

Ashmont · 06-17-2010, 06:43 AM

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

Kirk · 06-17-2010, 06:49 AM

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?

augie · 06-17-2010, 07:22 AM

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.

Wampus · 06-17-2010, 08:26 AM

Quote:

Originally Posted by augie

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..............

jgarofalo · 06-17-2010, 08:58 AM

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.

Cast Iron Chef · 06-17-2010, 09:01 AM

1 trick I do is add about a tablespoon of sugar to the water. That sweetens up the corn.

Kirk · 06-17-2010, 09:18 AM

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?

landarc · 06-17-2010, 09:36 AM

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.

Sweet Breathe BBQ · 06-17-2010, 09:42 AM

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.

CBQ · 06-17-2010, 11:15 AM

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.

pahutchens · 06-17-2010, 11:17 AM

I must be getting pretty fresh corn.
Add to pot when roiling boil. 7minutes and pull em out

deguerre · 06-17-2010, 11:26 AM

I haven't done anything other than grilled in so long I've forgotten how to boil.

jswordy · 06-17-2010, 12:54 PM

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!

06-17-2010, 06:25 AM	#1
Kirk Babbling Farker Join Date: 09-06-05 Location: Langhorne PA	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? __________________ Backyard All-Stars BBQ Team "Less 1985 and more 1776"

06-17-2010, 06:39 AM	#2
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	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. __________________ Life's a party with a Backwoods Party!

06-17-2010, 06:43 AM	#3
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	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 __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

06-17-2010, 06:49 AM	#4
Kirk Babbling Farker Join Date: 09-06-05 Location: Langhorne PA	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? __________________ Backyard All-Stars BBQ Team "Less 1985 and more 1776"

06-17-2010, 07:22 AM	#5
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL	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. __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

06-17-2010, 08:58 AM	#7
jgarofalo Knows what a fatty is. Join Date: 04-17-10 Location: Beachwood, NJ	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. __________________ Ain't no joke'n in smoke'n!!! Weber Genesis Silver A and CharBroil Double Chef smoker

06-17-2010, 09:01 AM	#8
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	1 trick I do is add about a tablespoon of sugar to the water. That sweetens up the corn. __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

06-17-2010, 09:18 AM	#9
Kirk Babbling Farker Join Date: 09-06-05 Location: Langhorne PA	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? __________________ Backyard All-Stars BBQ Team "Less 1985 and more 1776"

06-17-2010, 09:36 AM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [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]

06-17-2010, 09:42 AM	#11
Sweet Breathe BBQ On the road to being a farker Join Date: 03-24-10 Location: South Burlington, VT	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.

06-17-2010, 11:15 AM	#12
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	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. __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

06-17-2010, 11:17 AM	#13
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Eau Claire WI (finally)	I must be getting pretty fresh corn. Add to pot when roiling boil. 7minutes and pull em out __________________ Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC

06-17-2010, 11:26 AM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I haven't done anything other than grilled in so long I've forgotten how to boil. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-17-2010, 12:54 PM	#15
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	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! __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

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