Great corn on the cob

[robobxman]

A favorite of mine.

Instead of boiling or steaming your corn on the cob, cook it on the grill. Inside a piece of tin foil, place the corn, an inch-long chunk of butter, good doses of salt, garlic powder and old bay seasoning, and wrap it up nice and tight. Put on the upper grill rack, med heat, for about 30 minutes.

Once you open the foil, the corn will be tender and seasoned ... if there's melted butter and seasonings on the bottom, give the cob a twirl or two in it.

Goes real well with a cold beer.

[Goodwill_HiFi]

Instead of boiling or steaming your corn on the cob, cook it on the grill.

I tried that last year...... I ended up with hot, but still very raw corn. It didn't go well with anything except my compost pile :thumbsdn:

Yet somehow you've inspired me to try again :banana:

[birddog]

We used to leave the husks on, and soak them in water while we were getting everything else for the cook out together, then wrap them in foil and grille them. They steam themselves that way, as long as your foil is sealed pretty good.

[similost]

Yep.. soak them in water, throw the ear, husk and all on the grill.. No foil.... just grill over the fire..

Peel back, slather with butter and salt, and enjoy the best flavored corn you can ever have...

[birddog]

Yep.. soak them in water, throw the ear, husk and all on the grill.. No foil.... just grill over the fire..

Peel back, slather with butter and salt, and enjoy the best flavored corn you can ever have...

I do them that way as well, depending on what the grill is doing, as far as heat output. Usually do the foil thing when the grill is on high, so the corn husks don't burn up...

[similost]

I think the husks getting brown and toasty helps add flavor myself..

[Goodwill_HiFi]

Yep.. soak them in water, throw the ear, husk and all on the grill.. No foil.... just grill over the fire.

That's pretty much what I did, although I added salt to the soaking water. I'm not real good with charcoal yet, and I think I've been jumping the gun on waiting for the charcoal to really get hot enough. I've been using the hardwood chunks and not briquettes, and I think the chunks take longer....... it's funny some of my charcoal is actually recognizable as trim/molding scraps :D

[birddog]

I think the husks getting brown and toasty helps add flavor myself..

Brown and toasty is fine, but when searing meats on high heat at the same time, they start to burn, so that's why I foil them sometimes.

My wife does the shopping, and gets the pre-packaged ears, and they strip off most of the husk, and leave an open spot so you can see the kernels, so we have to do the foil thing a lot. When the local stuff comes up (SOON!) we will buy it fresh....

[Luckyman]

Yep.. soak them in water, throw the ear, husk and all on the grill.. No foil.... just grill over the fire..

Peel back, slather with butter and salt, and enjoy the best flavored corn you can ever have...

That is exactly what I do. soak them good, and turn frequently.

[hypertone]

I always do mine on the grill. Why boil out that good flavor? I just throw it on there husk and all. :thmbsp:

[onepixel]

Here's one. Foil, corn, douse with soy sauce. Wrap up and make a pointer with the end of the foil so you can tell which side is which.

Place on the hot grill about 5 minutes per 4 sides. The more burnt the better!

[Strawman]

We peel the husk down, remove as much silk as possible, then add butter, seasonong and wrap the husk back up. About 30 - 40 minutes on top rack, medium heat.

I'm not a big fan of the celo-packaged cobs. I like to peel back and inspect them.