Really I think the best way for me anyhow…is taking just the corn on the cob…(no husk) and spraying it with butter, and sprinkling salt and pepper on it then wrapping it in tin foil and placing it on the grill.

I’m not into all the fancy seasonings…even though I’m from the cornfield of the US….MO is known for it’s corn.

quote:

Originally posted by SassyGritsAL

Well I did as instructed. Went to the Farmer’s Mkt., got 12 ears of corn, removed the silks, tied the stalks, soaked in water, and roasted them. They were quite tough. Is it too early for corn? There were only one vendor at the mkt. selling corn and I guess it was shipped in. Will try again when the local corn starts coming in.Thanks for all the good info though.

Sorry to heat that! I bought 8 ears of silver queen and mine was quite good. One test for freshness, peel back the husk and stick your thumb nail in a kernel, if it squirts you it’s fresh! Roasted corn kernels should release very easy when bitten into. Corn is coming in fairly quick here, no cheaper than 8/$1.99 yet….

Silk purse out a sow’s ear sort of thing, but I’ve found that if the corn is sweet, you can almost eat it raw. Over or under cooking won’t make a huge difference. Our local grocery store had a batch in from Florida, selling them for a Memorial Day special at 19� an ear and they were August quality. I suspect yours might have been old as those can be tough.

Really looking forward to trying these methods of roasting corn on the grill when the season gets going here, in mid-late July.

But I have to ask, where is your roasted corn broken? [;)]

I don’t bother soaking them, but I grill them in the husk on a charcoal grill and when they’re done (doesn’t take long) peel back the husk and baste them with a melted butter, red pepper, black pepper, and lime juice mix and as other posters said use the peeled back husks to hold while eating.

Andrea [:)]

Milwaukee’s Mexican grocery’s often have sidewalk corn vendors hawking in front of the stores. I didn’t think I’d like mayo, lime and dry pico de gallo seasoning, but I do.

I peel back the husk and remove the silk. Then I roll the husk back up, pull off the tougher, outer leaves of the husk, and then I soak the ears in cold water, weighing them down with a plate. I also soak wood chips in water, usually hickory. Then I add the wet chips to the coals and place the wet ears of corn on the grill, turning every so often to get good grill marks all over. I like to brush the corn with various compound butters, including a dill butter, a garlic butter, parsley butter and a basil butter — just one type per ear of corn.

Just to add to Rusty’s post. Before soaking peel back the husk and remove the silk. Then strip off 1 piece of husk and use like a piece of twine to tie the top of the husks back together. And please don’t cook too long. Fresh sweet corn doesn’t take too long.

Soak in the husk for 30 minutes, grill with husk on turning every few minutes until husk begins to barely brown. Peel down husk, use this for a handle, brush with melted butter and sprinkle with crushed red pepper an salt. BTW Zellwood corn festival is this weekend![:p]