I saw a video a couple of weeks ago on how to grill corn on the cob. I think it was on TV but cant remember what show it was.
Anyway they brined the corn for several hours before cooking it.
Anyone heard of this? What is the technique?
Grilled Corn on the Cob
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Re: Grilled Corn on the Cob
We submerge corn in water (remove silk - leave on husks) for about an hour and pop it on the grill/smoker - cook until the outside husks turn black over a medium heat. All that moisture in there helps steam the corn + smoke gives it a good flavor.
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Re: Grilled Corn on the Cob
Thanks Dan.
I found the recipe on the internet. It was on Americas test kitchen.
I have always grilled the corn like you except I dont soak in water. Anyway, I may try 2 in water and 2 like the tv show says and see what happens.
I found the recipe on the internet. It was on Americas test kitchen.
I have always grilled the corn like you except I dont soak in water. Anyway, I may try 2 in water and 2 like the tv show says and see what happens.
If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty.
Serves 4 to 6.
Ingredients
Salt and pepper
8 ears corn , husks and silks removed
8 tablespoons unsalted butter , softened, or 1 recipe flavored butter (see related recipes)
Instructions
1. In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.
2. Grill corn over hot fire, turning every 2 to 3 minutes, until kernels are lightly charred all over, 10 to 14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.
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Re: Grilled Corn on the Cob
I always peel back the husks but don't remove, but I do remove the silk. I tie some butcher's string around the peeled back husks to use them as handles. Brush some compound butter on the corn and grill direct while basting with that same butter. Cook until it's turning a nice golden-brown. Sprinkle on a little coarse salt & fresh ground pepper when done.
The compound butter I use most frequently is just made up of butter, minced garlic, & finely chopped flat-leaf parsley.
Also, if there is a large enough piece of stem left on the ears of corn, I'll completely remove the husk so I don't need to worry about tying them. They are prone to burning. Here's some I did awhile back with the husks completely removed:
The compound butter I use most frequently is just made up of butter, minced garlic, & finely chopped flat-leaf parsley.
Also, if there is a large enough piece of stem left on the ears of corn, I'll completely remove the husk so I don't need to worry about tying them. They are prone to burning. Here's some I did awhile back with the husks completely removed:
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Re: Grilled Corn on the Cob
I pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
Never tried the brine thing, but I can see how it could turn out a great product.
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Re: Grilled Corn on the Cob
DATsBBQ wrote:I pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
I'll let ya know how it turns out. Never though of doing it.
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Re: Grilled Corn on the Cob
DATsBBQ wrote:I pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
Or you could try the South Texas Latin version - do it like DAT says, but use a thin slather of may instead of butter and sprinkle with chili powder before re-husking.
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Re: Grilled Corn on the Cob
mgwerks wrote:DATsBBQ wrote:I pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
Or you could try the South Texas Latin version - do it like DAT says, but use a thin slather of may instead of butter and sprinkle with chili powder before re-husking.
I keep hearing about that but I just dont know about mayo on grilled corn! Just sounds nasty!
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Re: Grilled Corn on the Cob
nascarchuck wrote:mgwerks wrote:DATsBBQ wrote:I pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
Or you could try the South Texas Latin version - do it like DAT says, but use a thin slather of may instead of butter and sprinkle with chili powder before re-husking.
I keep hearing about that but I just dont know about mayo on grilled corn! Just sounds nasty!
You do realize that mayo is basically oil with a little egg and seasoning... it's just a binder that contributes no flavor.
Now, nasty is mustard on ribs!
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MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
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Re: Grilled Corn on the Cob
DatsBBQ wrote:
I pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
I do it the same way but I add a couple spices and red pepper to the butter!
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Re: Grilled Corn on the Cob
Gator wrote:We submerge corn in water (remove silk - leave on husks) for about an hour and pop it on the grill/smoker - cook until the outside husks turn black over a medium heat. All that moisture in there helps steam the corn + smoke gives it a good flavor.
This is the way I also do it. I like to chop up alittle green onion in each ear before it goes on the grill.
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Re: Grilled Corn on the Cob
pull back the husks, remove the silk, liberally apply butter, pull husks back up, wrap in foil, toss on the grill or smoker. Very hard to overcook 'em this way.
Never tried the brine thing, but I can see how it could turn out a great product.
Do mine this way also but before they go on the grill I put my seasons on corn and I do wrap in tin foil.
Never tried the brine thing, but I can see how it could turn out a great product.
Do mine this way also but before they go on the grill I put my seasons on corn and I do wrap in tin foil.
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Re: Grilled Corn on the Cob
Corn on Cob Boiled or Grilled Mexican
4 ears corn
1 c. mayonnaise
1 c. freshly grated Parmesan (can substitute cotija
Red chili powder or cayenne pepper, to taste
2 limes cut into wedges
Remove husks off corn. To boil- fill a stockpot halfway with water - bring to a boil. Gently drop corn into boiling water. Bring back to boil - cook corn 2 to 3 minutes.
To grill~ instead of boiling- preheat outdoor grill or indoor cast-iron griddle on medium high heat. When hot- lightly oil grates - place corn on grill. Grill about 5 minutes or until kernels begin to blacken turning frequently.
Baste hot corn with mayonnaise- season with Parmesan ñ chili powder. Serve with lime wedges. 4 servings.
4 ears corn
1 c. mayonnaise
1 c. freshly grated Parmesan (can substitute cotija
Red chili powder or cayenne pepper, to taste
2 limes cut into wedges
Remove husks off corn. To boil- fill a stockpot halfway with water - bring to a boil. Gently drop corn into boiling water. Bring back to boil - cook corn 2 to 3 minutes.
To grill~ instead of boiling- preheat outdoor grill or indoor cast-iron griddle on medium high heat. When hot- lightly oil grates - place corn on grill. Grill about 5 minutes or until kernels begin to blacken turning frequently.
Baste hot corn with mayonnaise- season with Parmesan ñ chili powder. Serve with lime wedges. 4 servings.
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Re: Grilled Corn on the Cob
Kenny 13 wrote:I always peel back the husks but don't remove, but I do remove the silk. I tie some butcher's string around the peeled back husks to use them as handles. Brush some compound butter on the corn and grill direct while basting with that same butter. Cook until it's turning a nice golden-brown. Sprinkle on a little coarse salt & fresh ground pepper when done.
The compound butter I use most frequently is just made up of butter, minced garlic, & finely chopped flat-leaf parsley.
Also, if there is a large enough piece of stem left on the ears of corn, I'll completely remove the husk so I don't need to worry about tying them. They are prone to burning. Here's some I did awhile back with the husks completely removed:
we do this,,, but I use EVOO, and lemon pepper.... and I tie the husk back with a small piece of husk,,, had it the other ways, and the black from the open husks is how i prefer it.
i'll try Mayo, buddy put's it on steaks, and it's surprisingly good, but not good enough to be my go to method.
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