Well, it sounded like a good idea, but now that the ears are in the fridge, I have only the vaguest notion how to go about preparing grilled corn-on-the-cob.
I think it might help if I soak the corn first, but if anyone has some expertise/experience incinerating corncobs on the grill, please respond.
I’ll check back frequently.
Thanks in advance…
~~Baloo
Nothing? Nothing?!?
Sheesh! Maybe I’m being impatient, but I figured somebody would want to put in his 2¢ on this topic.
Still, it’s too hot to fire up the grill yet (and probably will be for at least 2 or 3 hours.
I’m still waiting (and will shut up now).
~~Baloo
Real quick, Baloo, I’ve gotta get to work…
Place corn, ears, husks, silk and all on the grill away from direct heat. Wait about 16-18 minutes, remove, unwrap, unhusk, whatever, and enjoy.
See ya.
Sorry I’m late. I just tried to do this a couple of days ago. I dug out a recipe and it said soak 'em with the husks on for a couple of hours before grilling, then grill for 8-15 minutes. I only soaked 'em for about an hour and grilled pretty hot for 15 minutes…undercooked dammit. I won’t be trying this again. I’m sticking with the good old reliable boil for three to five minutes.
Gently peel back the husks; don’t tear them off. Pull off the silks. (You can skip this part, but the silks can get pretty nasty between your teeth.)
At least 30 minutes before grilling, put the corn to soak in water. (Add salt if you want; your choice.)
Shake off the excess water and place corn on the cooler part of the grill. I’d let them cook at least 15-20 minutes. If you want, right before serving, put on your oven mitts, peel back the husks, and pop them back on the grill to get some nice char marks and smokey flavor. Baste w/ melted butter and you’re good to go.
Have fun!
Veb