Grilling corn on the cob?
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| http://web.foodnetwork.com/food/web/sea ... ype=Recipe
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| We usually don't even soak ours, just throw 'em on the grill. Soaking would probably give them more flavor. |
| I take all of the husks off. liberally olive oil them and add garlic salt or powder, wrap them in foil and grill for about 7 minutes...turning occasionally.....yum....oh and of course at the table add more butter and salt! |
Darcy wrote: I take all of the husks off. liberally olive oil them and add garlic salt or powder, wrap them in foil and grill for about 7 minutes...turning occasionally.....yum....oh and of course at the table add more butter and salt!
I do the same thing except exchange the oil and garlic for a little bit of light butter and salt. |
| You don't need to soak the corn if you aren't planning on grilling it with the husk (you soak it to get the husk moist so it won't char).
I like to either put mine in foil and add a little salt and pepper and olive oil, or put a little cajun seasoning on it. I just found the best spice mix (Cholula) and it is a lime and chile spice, which is GREAT on the corn. You can grill it in the husk (open it all up and remove the silk first and soak the husks) and this is basically the same thing as grilling in foil--indirect heat. Sometimes I just take the husk off and grill the corn on the actual grill (no foil), which is good if you want the grill flavor and grill marks. |
When we do a corn roast, most of the corn is actually boiled in huge pots over smaller fires, but then at the end of the evening when we stop feeding the bonfire, we put whole corn cobs in the husks right into the coals and wood ash of the bonfire. At that point it is still REALLY hot, but not quite still flaming. It's awesome  If you leave it too long though it becomes popcorn, but after a tray of jello shots I didn't notice  |
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