Recipe Tips / recipes for grilling corn on the cob?
- Thread starter AirOpsMgr
- Start date
We always soaked them in a sugar and salt brine over night and then put them on the grill at a medium high heat.
Gotcha, I have some sitting in water with a 3 tbsp of salt; didn't plan ahead, so they won't sit overnight. Anything inside the husks before they go on the grill? Directly on grill or on top of foil?
I don't have any more gas grills, I prefer wood smoke/flavor on everything I grill.
But even so, I'd suggest coating it lightly with some good butter (the Amish stuff from Whole Foods is good) and some salt. Wrap it in foil, then grill. Poke a few holes so that some of the butter leaks out.
So much better than boiled corn (as is anything grilled by comparison)
I use the outdoor grills as much as possible, an open wood fire is awesome and I've even made omelets and pancakes on them in a steel skillet.
But even so, I'd suggest coating it lightly with some good butter (the Amish stuff from Whole Foods is good) and some salt. Wrap it in foil, then grill. Poke a few holes so that some of the butter leaks out.
So much better than boiled corn (as is anything grilled by comparison)
I use the outdoor grills as much as possible, an open wood fire is awesome and I've even made omelets and pancakes on them in a steel skillet.
I grill often, prefer green (unbloomed) pine cones, cedar, and various hardwoods depending on temperate and amount/type of smoke required for what's going on the grill.
Well, better ingredients equal better results.
You decide on what's worth spending time and money on.
I get my corn from a family friend who grows it from cultivated seeds he saves every season for the last 20 something years. Non-gmo, organic, not too sweet, you know the real corn from back in the day. The flavor is amazing. Makes random store bought sweet corn seem artificially sweetened and artificially flavored by comparison.
You decide on what's worth spending time and money on.
I get my corn from a family friend who grows it from cultivated seeds he saves every season for the last 20 something years. Non-gmo, organic, not too sweet, you know the real corn from back in the day. The flavor is amazing. Makes random store bought sweet corn seem artificially sweetened and artificially flavored by comparison.
Too late
I took Dougie's and OIO's recommendations and just now pulled them off the grill; but I've never heard of adding mayoWill keep that in mind for the next time
- Jul 5, 2015
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I've always just wrapped them in tin foil with a little bit of water so they don't get dry and then butter them after I pull the husk.
peel, wash,lay on foil, melt real butter to pour on cob easier,sprinkle little season salt. I stand by the grill for an hour and drink,rotating on med heat until I know the good grill burn is there. Not burned but somewhere in between.
We used to have corn BBQ parties back home in PA. would just lop off top of unpeeled corn, peel back husk and pour melted butter inside. LAy on open wood flame wrapped in burlap. Keep it soaked with water and steam them. Yum yum.
We used to have corn BBQ parties back home in PA. would just lop off top of unpeeled corn, peel back husk and pour melted butter inside. LAy on open wood flame wrapped in burlap. Keep it soaked with water and steam them. Yum yum.
I like to soak the corn in water over night, cover in butter and special spices then throw that nasty shit away and grill a steak.