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Old 07-29-2006, 03:12 PM   #1
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grilled corn on cob advice

I'm going to do a tri-tip this evening on the kettle and wanted to grill some corn on the cob. I've never done this before and any advice would be appreciated. Thanks.
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Old 07-29-2006, 03:53 PM   #2
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I usually just nuke the ears husk and all. I have peeled the husk back and removed the silk, then fold the husk back around the corn and grill after a good soaking. A lot of people just soak and grill the whole ear. Its all good. :biggrin:
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Old 07-29-2006, 04:23 PM   #3
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I pull the husks back but leave them attached. Tie them with butchers string and it gives you a handle to hold onto. You need to put some al foil under the husks to keep them from burning.
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Old 07-29-2006, 04:26 PM   #4
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Smear with butter, s&p, wrap in foil, cook for 20 minutes. Right before grilling roll them over the hot grill to get a little char.
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Old 07-29-2006, 04:36 PM   #5
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Quote:
Originally Posted by Larry Wolfe
Smear with butter, s&p, wrap in foil, cook for 20 minutes. Right before grilling roll them over the hot grill to get a little char.
FOIL?!?!?!?
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Old 07-29-2006, 04:37 PM   #6
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Larry Wolfe
Smear with butter, s&p, wrap in foil, cook for 20 minutes. Right before grilling roll them over the hot grill to get a little char.
FOIL?!?!?!?
8-[ Yes................. The butter really penetrates the kernels like that. :nerd:
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Old 07-29-2006, 04:44 PM   #7
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Quote:
Originally Posted by bige1
put a little garlic powder on that smeared butter
Yep, you could even make an herb butter, depending on the flavors you want!!
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Old 07-29-2006, 04:46 PM   #8
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Desilk the ears, soak in water, pull the husks back, wrap the corn in bacon like a candy cane, pull the husks back up and cook indirect for about an hour...The bacon gives the corn a nice flavor.
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Old 07-29-2006, 05:00 PM   #9
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I never soak--they don't really absorb much water, if any. I remove the husk till the last single leaves covering the kernals and don't bother de-silking. Grill, direct or indirect or a combo of both, depending on the heat and how high I've banked coals. The remaining husk leaves add some protection to the kernels at the beginiing of cooking but dry and shrink allowing the exposed kernels to caramelize a bit. The silk, because it dries completely, is easily removed with a simple tug. Serve with chipotle mayo and lime.
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Old 07-29-2006, 05:05 PM   #10
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Quote:
Originally Posted by K Kruger
I never soak--they don't really absorb much water, if any. I remove the husk till the last single leaves covering the kernals and don't bother de-silking. Grill, direct or indirect or a combo of both, depending on the heat and how high I've banked coals. The remaining husk leaves add some protection to the kernels at the beginiing of cooking but dry and shrink allowing the exposed kernels to caramelize a bit. The silk, because it dries completely, is easily removed with a simple tug. Serve with chipotle mayo and lime.
I just recently tried this. Way better than I expected. I'll be doing it again.
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Old 07-29-2006, 07:31 PM   #11
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What about those worms that you see when you shuck the corn? Wouldn't they end up cooked as extra bits of protein if you don't pull the husks back and desilk them?

We've always wrapped them in foil with a bit of butter, sometimes add in a bit of garlic powder and grill them that way.
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Old 07-30-2006, 02:31 PM   #12
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I elected to go with the buttered and de-husked cob straight on the grill. It was real tasty. My wife who grew up on a farm in the Midwest was amazed as she had never before had corn grilled like this. Really tasty. I going to do this again soon and put some Wolfe Rub on the corn. The local butcher had some tri tip so I did that to go with corn on the kettle over lump.









Later today I'm doing a Griff loaf.

Griff
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Old 07-30-2006, 02:34 PM   #13
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Man Griff, it all looks good.
Looking forward to tasting some of that cooking when you fly us up. 8-[
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Old 07-30-2006, 02:36 PM   #14
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Ooohh..That looks great !! =P~ And, Griff Loaf to follow !! =D>
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Old 07-30-2006, 03:19 PM   #15
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Quote:
Originally Posted by Griff
I elected to go with the buttered and de-husked cob straight on the grill. It was real tasty. My wife who grew up on a farm in the Midwest was amazed as she had never before had corn grilled like this. Really tasty. I going to do this again soon and put some Wolfe Rub on the corn. The local butcher had some tri tip so I did that to go with corn on the kettle over lump.









Later today I'm doing a Griff loaf.

Griff
Griff, perfectly done!!!! Wow that looks good!!

Cliff has got a good suggestion about the Old Bay for corn on the cob! That's a favorite here too. Boil a big pot of water with LOTS of Old Bay and boil till just done. A good spicy treat!
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Old 07-30-2006, 03:56 PM   #16
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Peeeeeerfect! I wish I had some of that right now =P~


P.S., Finney said I could fly with him and Larry, but i'd have to ride in the luggage compartment #-o
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Old 07-30-2006, 04:07 PM   #17
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Originally Posted by Puff
Peeeeeerfect! I wish I had some of that right now =P~


P.S., Finney said I could fly with him and Larry, but i'd have to ride in the luggage compartment #-o
Yeah we need someone to keep tract of my wheelchair. Man if that got lost your back would hurt!!!!
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Old 07-30-2006, 04:08 PM   #18
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Well done Griff
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Old 07-30-2006, 04:11 PM   #19
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Quote:
Originally Posted by Larry Wolfe
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Originally Posted by Puff
Peeeeeerfect! I wish I had some of that right now =P~


P.S., Finney said I could fly with him and Larry, but i'd have to ride in the luggage compartment #-o
Yeah we need someone to keep tract of my wheelchair. Man if that got lost your back would hurt!!!!
That would a helluva load to tote around

How big of a suitcase do you have? :-k Or maybe a coffin On second thought you wouldn't let me out #-o
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Old 07-30-2006, 07:08 PM   #20
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Brian

If you get a chance take some pics of the husk on corn. Thanks.

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