Grilled Corn on the cob

[Bama in VA]

Help me with this family debate:

What is the best way to grill corn on the cob?

With the husk? Shucked and bare, basted with butter? Shucked and wrapped in aluminum foil with butter? Other?

I appreciate your weighing in. We each have a different view....

 

[It's On A Slab]

Help me with this family debate:

What is the best way to grill corn on the cob?

With the husk? Shucked and bare, basted with butter? Shucked and wrapped in aluminum foil with butter? Other?

I appreciate your weighing in. We each have a different view....

I've tried it both ways, but I've never gone wrong with:

• Shuck corn, and place on aluminum foil.
• Butter the corn cobs, and sprinkle with seasoning salt.
• Seal foil, and grill on hot grill for 10 mins., turn and grill another 10 mins.

 

[Jack Bourbon]

My method for cooking corn:

Turn oven to 350. Put corn, in husk, directly on rack. Cook for ~30 mins. Remove husk and eat.

Don't even need butter. It seems too easy but it works wonderfully. You can even leave the corn in for about an hour if you get tied up and it's fine.

Silver Queen corn preferred.

 

[bayoutider]

I have two favorites. One is to pull the shucks down to remove the silk then pull the shucks back up and tie them closed with a strip of shuck. Soak the ears in water for an hour before throwing them on the grill. The ears will steam tender and delicious.

The other way is to shuck and clean the ears removing both the shucks and silk. Rub the ears with seasoning of your choice such as butter/olive oil/garlic powder/Cayenne pepper/grated Parmesan cheese and salt. Wrap in foil for the oven or grill or in waxed paper for the microwave.

Another option is to shuck the corn, remove the silks, spray with olive oil and place directly on hot grill to give the corn some grill marks. The corn will be more crisp using this method or else the corn will be burnt to a crisp where it hits the grill but the charred corn makes for an interesting contrast in taste.

There really is no best way to cook anything IMO. There are just different ways to cook food depending on taste, texture and presentation. Bon Appetite.

 

[pcolatide]

I'm a quick an easy man. Pop ears in the microwave with shucks on. For two ears-three min or long enough to kill the ear worms. Let rest for a minute or two to cool enough to handle. Then I shuck and clean silk and worms away, and baste with butter while still hot. MMnnn Good.
For corn that is too mature (If you buy your corn you don't have the problem) I shuck and roast directly on the oven rack. Has a good and unique flavor but looses it juices quickly. Butter is optional.
Silver Queen is an excellent variety but I like a sweeter corn.

 

[BAMAFAN IN NY]

Every year at the NY state fair, they have a corn on the cob booth. They cook them in the shucks like Bayou's method above, but the best part is they have several dunking tubs, without all different types of flavored butters. You peel back the shucks and use that as a handle, and then dunk it in the butter of your choice.. best corn ever. My favorite is the the cajun butter.

 

[bamapeppy]

Every year at the NY state fair, they have a corn on the cob booth. They cook them in the shucks like Bayou's method above, but the best part is they have several dunking tubs, without all different types of flavored butters. You peel back the shucks and use that as a handle, and then dunk it in the butter of your choice.. best corn ever. My favorite is the the cajun butter.

Cajun butter is probably something like this.

Butter mixed with olive oil then add salt, black and red pepper, oregano, onion and garlic powder.

 

[BAMAFAN IN NY]

Cajun butter is probably something like this.

Butter mixed with olive oil then add salt, black and red pepper, oregano, onion and garlic powder.

Sounds about right.

 

[Crimson Speed]

I like it soaked for an hour or two in the shuck, then on the grill. The shuck gives it a special flavor. Remove shuck and season to suit.

The only disadvantage is those darn corn worms. As previously mentioned, I may try pulling back the shuck and removing them first, then tying the shuck back in place before grilling.

 

[bayoutider]

I like it soaked for an hour or two in the shuck, then on the grill. The shuck gives it a special flavor. Remove shuck and season to suit.

The only disadvantage is those darn corn worms. As previously mentioned, I may try pulling back the shuck and removing them first, then tying the shuck back in place before grilling.

If you invite the right tribesmen to your next cookout they might find those corn worms as a delicacy.

 

[Bama Reb]

I've tried it both ways, but I've never gone wrong with:

• Shuck corn, and place on aluminum foil.
• Butter the corn cobs, and sprinkle with seasoning salt.
• Seal foil, and grill on hot grill for 10 mins., turn and grill another 10 mins.

Try adding a little garlic in with the seasoning salt. You can go with fresh, minced or powder. They all add a nice flavor.

 

[XXL TideFan]

Another option is to shuck the corn, remove the silks, spray with olive oil and place directly on hot grill to give the corn some grill marks. The corn will be more crisp using this method or else the corn will be burnt to a crisp where it hits the grill but the charred corn makes for an interesting contrast in taste.

There really is no best way to cook anything IMO. There are just different ways to cook food depending on taste, texture and presentation. Bon Appetite.

That is my favorite, except I do it dry until the corn is roasted to taste and then slather with some butter that I get from a local dairy, dust with kosher salt and cracked black pepper.

 

[bayoutider]

That is my favorite, except I do it dry until the corn is roasted to taste and then slather with some butter that I get from a local dairy, dust with kosher salt and cracked black pepper.

I love butter and am one of the lucky people in this world who has no cholesterol problem. French, Swiss, Dutch, English, Irish or homemade butters are the way to go when buttering ears of corn. Butter by law must be at least 80% butterfat in the USA, foreign and gourmet butters are usually 85% or higher giving more flavor. I always wondered why grandma's homemade butter tasted so much better than the Parkay we used at our house now I know. Next time you visit the dairy counter of your grocer look at some of the brands displayed and see if any are French, Dutch, Irish or have a higher than 80% fat content.

 

[XXL TideFan]

I love butter and am one of the lucky people in this world who has no cholesterol problem. French, Swiss, Dutch, English, Irish or homemade butters are the way to go when buttering ears of corn. Butter by law must be at least 80% butterfat in the USA, foreign and gourmet butters are usually 85% or higher giving more flavor. I always wondered why grandma's homemade butter tasted so much better than the Parkay we used at our house now I know. Next time you visit the dairy counter of your grocer look at some of the brands displayed and see if any are French, Dutch, Irish or have a higher than 80% fat content.

I haven't checked the content. I get it from a local dairy that sells it for the Amish. Good stuff. Their milk is so rich that is almost like half/half.

 

[bayoutider]

I haven't checked the content. I get it from a local dairy that sells it for the Amish. Good stuff. Their milk is so rich that is almost like half/half.

If you are buying Amish butter you are buying a quality product. The Amish only grass feed their cattle and use no antibiotics or hormones. I am almost positive all their butter is hand churned which would make the butterfat a little higher than the 80% required by law. I have had it before and it's good stuff.

Right now I buy mostly Anchor brand which is made in New Zealand and also grass fed dairy cattle.

Is the butter you get square or rolled into logs?

 

[XXL TideFan]

If you are buying Amish butter you are buying a quality product. The Amish only grass feed their cattle and use no antibiotics or hormones. I am almost positive all their butter is hand churned which would make the butterfat a little higher than the 80% required by law. I have had it before and it's good stuff.

Right now I buy mostly Anchor brand which is made in New Zealand and also grass fed dairy cattle.

Is the butter you get square or rolled into logs?

Rolled in a log like a giant tootsie roll.

 

[bayoutider]

Rolled in a log like a giant tootsie roll.

We bought that often when we lived in Chicago. It's really good. Is it this one?

 

[XXL TideFan]

We bought that often when we lived in Chicago. It's really good. Is it this one?

Not that one. Here is the dairy, they sell the Amish cheese products and beef jerky. They also have these unpressed cheese curds.

WRIGHT DAIRY