jlhallgren
NEBRASKA
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We have found our favorite way to cook corn is to : leave on most of the shucks, cut off the ends of cob, grill 10-15 mins, remove shucks & silk ( removes very easily ) stick in some corn cob holders & enjoy with favorite toppings.
Could someone please tell me why they soak the corn before cooking ?
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mike4947
N. Syracuse, NY
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Usually to keep the shucks from burning. Most folks think a hotter fire is better, thus the soaking to steam and keep the shucks from going up in smoke.
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Poodle Power
California
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I also clean my corn, wrap it in wax paper and microwave it for 2 minutes. We like it that way, quick and easy. We don't use the grill much for just the 2 of us.
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Cruzette
Santa Cruz, CA
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jlhalgren wrote:Could someone please tell me why they soak the corn before cooking ?
Leaving the husk on and soaking the corn, steams it on the grill. Removing the husk and grilling the corn is roasting. Both are good, but they each have a different flavor. If you've never tried roasting corn, give it a try. It's really a unique flavor. If you have any left over, take a sharp knife and cut the corn off the cob and add it to a salad. Yum... GOOOD!
Poodle Power wrote:I also clean my corn, wrap it in wax paper and microwave it for 2 minutes. We like it that way, quick and easy. I some times make my corn like this too, only I use a plastic wrap. Just wash the corn, wrap it up and microwve it for a few minutes. Let it stand for a couple of more minutes before eating. This allows the corn to steam inside the plastic wrap.
Put any left overs in the frig and re-heat in the same manner. Taste like fresh.
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Yaj
The Milky Way Galaxy (Hartford, WI)
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Don't shuck, don't remove slik until after grilling. After grilling silk removes much easerier. Just soak and grill, YUM!!!
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Car Guy
Just outside Madison, WI - America's Dairyland
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PopBeavers wrote:The best corn I ever had was at my relatives in Wisconsin, many years ago.
Remove silk and then fold the leaves back around the corn.
Soak overnight in a bucket of water.
Grille. Actually, I think it just steams.
To serve, fold the leaves back to make a handle, then dunk the entire cob into a tub of melted butter on the edge of the grille.
Lean forward so the butter drips on the lawn instead of your clothes.
Speaking of Wisconsin -
if you've never experienced it- this is something to see!
Sun Prairie, Wisconsin will host the annual Sweet Corn Festival Thursday, August 20 through Sunday, August 23, 2009 at Angell Park, near the intersection of Highway 19 and Highway N.
For the low cost of $1.00 admission on Saturday and Sunday per person for gate walk-in, attendees can enjoy free entertainment, children's activities and more. Children age 6 and under are free admission, and if you park on the grounds admission is included in the price. Buttons are $1.50 for unlimited entrance to the Festival. Parking is $5.00 per vehicle and includes admission.
Over 100,000 people from around the Midwest attend the event which serves over 70 tons of sweet corn during the weekend! Steamed sweet corn is available on Saturday and Sunday only from noon to 7 pm. A tote of corn is $6.00 and single ears are $1.50. Uncooked corn is available to purchase on Saturday and Sunday for $5.00 per bag.
This event features a carnival-midway complete with rides and games, food booths, live bands, craft show, petting zoo, kiddie korner with large inflatables, family entertainment and much more. Thursday and Friday night are carnival wristband nights for the kids with unlimited rides from 6-10pm for $18.00.
Thursday night kicks off the event with the parade down Columbus Street at 6:30 pm. Festival grounds feature the carnival, booths, and beer tent Thursday and Friday nights after 6 pm. All activities are in place on Saturday and Sunday when the park opens at 11:30 am.
I get there every year!
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Come see for yourself!
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Super_Dave
Sacramento, CA
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My wife makes a tremendous roasted corn & arrugula salad and my job is to roast the corn so that it is done and shows the signs of just a hint of browning from grill marks.
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Mr.Usa
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Bring an old coffee can with and fill it with water and add 1+ lbs of butter/garlic salt and set it on the fire. Shuck ur corn after roasting and dunk away. The butter floats on top so you get perfect coverage everytime!!!
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