what's a good recipe for corn on the cob on the grill?

Question

i've never made it before so i need details please

Answer 1

* Preheat the grill and let it warm it up
* Peel back the layers of the corn and add butter and/or salt
* Cover the corn with the layers again
* Wrap aluminum foil around the corn
* Put on the grill and cook for approx. 20-30 minutes turning corn frequently

Answer 2

Alrighty ... I do not know if you are talking fresh or frozen - so ... I will tell you about both. Frozen first:

Take the frozen cobs and place them in a bucket of water - use around 1/4th cup of koshering salt or pickling salt (as it is really cheap) - NEVER USE TABLE SALT - NOT TO EAT OR TO KILL GERMS WITH ...

Let the salt disolve by swishing it around in the bucket or pot, pan or large bowl and/or etc. ... until it is fully dissolved - then put the frozen corn cobs in the water for AT LEAST 20 Minutes.

This will kill all the salmonella, the AIDS, HIV, TB and any other disease that you catch from those touching it prior to your buying it ...

THIS ALSO APPLIES TO THE CORN STILL IN THE HUSK ...

Get your coals going and it should be pretty ready by the time you get the rest of the process done - while the corn soaks and dissinfects.

After the 20 minutes - you can rinse the corn if you want - but; it takes away from the flavor the salt brings out - don't believe the doctors that salt will kill you - only table salt will kill you ... in fact, if you did the research you will see a cancer cannot live in a cell that has salt in it and most heart problems have been caused by a LACK of salt. Do the research to see when these epidemics started ... right after the doctors said it would kill you .. was excellent for their business - how often you get to play golf in the Bahamaas???

Now you have a choice - you can use butter prior or after - if you use butter ...

You can use some italian salad dressing (which is great on the chicken if you grill it with the corn or even beef, turkey and/or etc.) ...

Or you can do whatever you like on corn on the cob prior or after you cook it.

Wrap the corn on the cob - in aluminum foil - SHINEY SIDE FACING THE CORN YOU ARE PUTTING IN IT ... DULL SIDE SHOULD BE ON THE OUTSIDE ...

Wrap it well and put a tablespoon of water in there with it and wrap several ears together to save foil ... and just place it on the grill with the coals burned down to the proper whiteness they are intended to have.

A GREAT ADDITION ... once the corn is almost done to your likeness - you can get some fruit tree's small branches ... and put them on the coals with the aluminum foil open on the top and cover the coals again so the small sucker branches do not catch a blaze and burn the corn - you just want the smoke to hit them for a couple minutes.

Pull the corn off and if you did not coat with the butter prior - you can do it now and salt the dickens out of them with sea salt or Real Salt or even koshering and/or pickling salt and enjoy.

For corn in the husk ... soak in the salt water for the same amount of time ...

You can pull the husk back a tad to pull off the silk first or cook it with it on it - don't matter - it comes off easier when cooked - but - doing it first will let you know if worms are in it or not.

fashion the husks back around it after it soaked for 20 minutes ... then just place the corn in the husks on the grill ... when the ends of the top kind of burn off a bit or turn dark - it may be done.

With the husks you have to do it by ear - it is best to make sure it is moist ... you can redip the ears if necessary and put them back over the coals if you don't think they are done well enough.

corn is simple once you get the knack of it - you will never forget.

Once you get it down - you can experiment ... I like the italian salad dressing pretty well and then butter and salt later.

Hope this helped you.

Oh, almost forgot - turn it over every 2 minutes or so - so that it won't dry out and will cook evenly - it is most excellent grilled - better than boiled any day ...

Peace;

Aintmyfault

Answer 3

First, pull down all the husk to expose the corn, but leave intact. Remove the silk and wash well. In a saucepan, melt a stick of butter and the juice of 1 lime together. Brush each ear of corn with the butter lime mixture and sprinkle with chili powder. Then just fold the husk back around the corn and pile on the grill. I find that if your grill is about medium temperature, it takes anywhere from 15-20 min to cook, but you should take a piece out periodically and test it since grill cooking is not exactly always scientific.

Answer 4

Leave the husks on and soak in sugar water for about 2 hours. Then grill on low low-med heat turning every 5 min or so, the husks having soaked up water helps steam the corn for a tender kernal. then take a coffee can and fill about 2/3 - 3/4 full of hot water, melt one or two sticks of butter to pour on top. Dip the corn in (butter will stay on top of the water less messy buttering your corn.

Answer 5

don't

the grill will dry it and has uneven temperature

for corn, just buy the cans, with plenty of salt and sugar added

UNLESS the cobs are FRESH !!!!!!!!!!

peel em a little and make sure the kernals are small or medium, sweeter

then be sure to use em THAT SAME DAY, sugars turn to starch with time

boil water, throw em in for 10 minutes, not 9, not 11, exactly 10

Answer 6

My uncle wraps corn in foil when he grills them. I like butter and chili powder on mine, but there are endless ways to doctor up your corn. Experiment. Good luck!

Answer 7

How could you screw up something so easy? Besides corn taste like crap.