Corn on the cob


 
MattAndre

MattAndre

New member
How long does it take to grill un shucked corn on the cob? Do you soak them first and do you have to rotate any during the cook? Also, does the silk come off easily when it cools off enough to shuck it? Lot of silly questions here and I'm sure I'm over thinking it as always but wanted to compare it to foiled corn. Thanks.
 
I've taken to husking the cobs completely, along with the silk (a paper towel helps to grab onto the silk.) No soaking or seasoning before grilling. Grilled over medium to high direct charcoal, a minute to a minute & a half, on each quarter. I grill until I get some good caramelization on the kernels. You do want to be close to the grill, it'll go to burnt fairly quickly.
 
I’ve been “half shucking” them..Peel back, remove silk roll the husk back up and roast them that way, no soak, not a lot of fuss after they are roasted getting any residual silk off is pretty easy. As for serving, I use the cowboy coffeepot with a stick of butter and fill the pot with water, melt butter. Take the handful of husk and plunge the ear into the pot the butter floats on the top and as you remove the ear the butter coats the entire circumference of the corn! Pretty nice when you have a larger gathering, no buttery knives to deal with splatter is minimal.
 
I really enjoy doing REALLY fresh corn au naturel IOW I simply lop off the long silks sticking out to prevent them catching fire. When I buy our local corn it's only from local growers I know and trust. I'm cooking it sometimes within minutes of it coming out of the field. So there is plenty of moisture. I don't ever even buy supermarket corn. So I can only tell ya on what I cook. takes about 30 minutes or so on the Wolf gas grill. Running on a high medium. When the husks are good and charred I cut the ends off, peel everything off, then butter and salt. That's all
 
It's nice when you can get them from the field because they still have part of the stalk on which is a mini handle.
Yea just pull off any ugly husks and snip the top off even.
 
No soak. I just dump them on the grill, rotate once or twice during the ~20-30 minute grill.
I think leaving it in the husk keeps it pretty moist and more importantly, makes the cook more forgiving. I think I’ve had it on there for 45 min one time with no ill effects.
 
Pablo Hoco said:
No soak. I just dump them on the grill, rotate once or twice during the ~20-30 minute grill.
I think leaving it in the husk keeps it pretty moist and more importantly, makes the cook more forgiving. I think I’ve had it on there for 45 min one time with no ill effects.
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Not only that the silks and husks on REALLY fresh corn (especially the varieties grown here), gives them an even sweeter and better flavor than taking them off before grilling.
 
I often soak them for a little while and then grill for 30 min. turning when the husks start to dry out and brown. I put them into a plastic bag and let them steam for 15 min. or so and then husk. The silks come right off easily with the husks.
 
First corn of the year we get from Florida. Its in a plastic tray, stripped neked so I grill indirect then finish direct for a tad bit of char.
 
I soak the ears with the husk on then cook about 20 minutes with a couple of turns.
Sometimes I foil sometimes I don’t.
Last summer I learned ( maybe re-learned ) to cut the base off the ear before removing the hot husk.
The husk just about falls off and reduces steam burning your hands.
 
I'm waaaay off base from most of you guys here. I take off the husk and the silk. Then I slather the corn with butter and sprinkle with salt.

Then I grill it until I get some nice grill marks and pull them off.

My family seems to love them that way . . . Corn plus a couple of turkey breast tenderloins and some chicken thighs.

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