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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2007, 09:23 PM   #1
keale
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Default Really Good Corn on the Cobb...

I just tried "paula deens" corn on the cobb... slather with mayo, sprinkle with chili powder, s & p, and my twist I used pecarino ramano, (she used parmesian) foil and put in oven, 350 , 10 min.,turn off oven, leave corn until ready to serve... you can put this on the grill this also.
Best corn on the cobb I ever had...

Just wanted to share...
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Unread 06-18-2007, 09:25 PM   #2
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Is this corn left in the husk or cooked naked?
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Unread 06-18-2007, 09:40 PM   #3
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I do something similar seeing as the wifey is from mexico city, take the corn out of the husk, butter it and foil it, throw it in the fire pit for a little while right on top of the fire till it is tender, turning occasionally, when done spread on a little mayo, chili powder, coteja cheese and squeeze a little lime on it. Best farkin corn I ever had in my life.
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Unread 06-18-2007, 09:43 PM   #4
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Mayo?! On corn??? Hmmmm....sounds interesting.
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Unread 06-18-2007, 10:15 PM   #5
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Quote:
Originally Posted by Smokin Newbie View Post
I do something similar seeing as the wifey is from mexico city, take the corn out of the husk, butter it and foil it, throw it in the fire pit for a little while right on top of the fire till it is tender, turning occasionally, when done spread on a little mayo, chili powder, coteja cheese and squeeze a little lime on it. Best farkin corn I ever had in my life.
THIS is the way to eat corn. ("Cojita", fwiw)
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Unread 06-18-2007, 10:19 PM   #6
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Ok, thanks for the correction, I just know it is awesome, need to send wifey out for some to hook up this weekend now
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Unread 06-19-2007, 12:02 AM   #7
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Quote:
Originally Posted by Smokin Newbie View Post
I do something similar seeing as the wifey is from mexico city, take the corn out of the husk, butter it and foil it, throw it in the fire pit for a little while right on top of the fire till it is tender, turning occasionally, when done spread on a little mayo, chili powder, coteja cheese and squeeze a little lime on it. Best farkin corn I ever had in my life.
Same thing, I did before, to let the corn soak up the flavors...
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Unread 06-19-2007, 11:24 AM   #8
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Its a side dish here I eat it once a week they serve up a styrofoam to cup filled with corn a spoonful of may and top it off with grated cheese best corn ever.
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Unread 06-19-2007, 11:50 AM   #9
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Mayo on corn, I would have never thought of that as a combo.

Might have to give it a try.
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Unread 06-19-2007, 12:04 PM   #10
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I tried paula's recipe a couple of times. Tasty but hard not to knock off the crust using mayo. Last weekend I used oil instead of mayo (half just with Pam, half with evoo) easier but not quite as tasy. Still good though.
In the past I've done foil wrapped with butter and parmasean- didn't stick, really, but it's the easiest. All corn is good no matter what you do.
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Unread 06-19-2007, 01:12 PM   #11
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I hope Paula dosen't cook her corn naked..
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Unread 06-19-2007, 03:55 PM   #12
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Quote:
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I hope Paula dosen't cook her corn naked..

Thats just wrong! you're painting a picture in my head thats making me want to puke!
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Unread 06-19-2007, 06:17 PM   #13
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I spiral wrap mine with bacon, a little fresh ground pepper and wrap with foil. No husk. The kids and I used to fight over the bacon! Its baked bacon.
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Unread 06-19-2007, 06:32 PM   #14
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There are guys around Los Angeles that sell it like that from carts on the street. I love it, although the mayo is probably a risk buying it off the street from guys that really don't have much in the way of sanitation. I love it though, so oh well, I haven't been sick yet!
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Unread 06-19-2007, 06:48 PM   #15
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I have always wanted to try this, but the whole heating up mayo thing goes against my mothers teachings of "after opening the mayonaise you must always keep it refrigerated or it will make you sick"
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