R.R. Bridge Fisher

Corn on the cob?

Rate this topic

81 posts in this topic

5 mins ago, R.R. Bridge Fisher said:

Steamed or grilled? 

I tried grilled tonight for the first time.  Steamed way better.

Thoughts? 

Microwave if available husk and silk intact. Have never done multiple ears; but I have it every night all summer long.

Share this post


Link to post
Share on other sites

Posted (edited) · Report post

Grilled. But has to be in the husk.  

 

Grill till husk is charred. Turning until its completely black.  You know its close when the tassels burn.  

 

I don't presoak. 

I like mine with parm & hot sauce or fish sauce 

Edited by PSegnatelli

Share this post


Link to post
Share on other sites
30 mins ago, PSegnatelli said:

Grill till husk is charred.

This is how I do it. I like to get it little char on some of the kernels.  Then good ole butter, salt and pepper.

 

Share this post


Link to post
Share on other sites

Grilled corn gives a nice flavor. For me, give me really fresh corn and crimp it in very hot water for just a couple minutes. When the corn is really good I like it naked. 
 

Bring water to a boil in a large pot. Turn off heat and submerge the corn for two minutes. Make sure corn is submerged. Stir as needed. Remove and serve. IMHO people who boil their corn cook it way too long. And I have friends who say “2 minutes is not long enough to cook corn.” Tell me this. Have you ever had finder cooked corn on the cob?? 

Share this post


Link to post
Share on other sites
1 hour ago, R.R. Bridge Fisher said:

Steamed or grilled? 

I tried grilled tonight for the first time.  Steamed way better.

Thoughts? 

Both.

You cook it and than you throw it on grill until you got grilled marks on corn.

 

Share this post


Link to post
Share on other sites
1 hour ago, slicedcornbread said:

I like mine off the grill better. 

Me too. Peel down the husk, take off the silk and wrap it back up for the grill. 

Share this post


Link to post
Share on other sites

Grilled is my favorite. Pre soaked in some salted water cook until silk start to char. Browned butter pepper & some salt.

Boiled & fried are good also.

Seafood guy in OC, MD convinced me to try some white corn raw- says it works for 1-3 weeks each summer. It was delicious.

Share this post


Link to post
Share on other sites

This might be a sacrilege but we cut the uncooked corn off the cob then microwave for just a couple of minutes. Then add butter and Old Bay. Outstanding! :drool:

Share this post


Link to post
Share on other sites
8 hours ago, Mokes said:

Me too. Peel down the husk, take off the silk and wrap it back up for the grill. 

Use the silks to tie the husk shut.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.