HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice
TELL US

Grilling corn/cooking hot dogs

m
MMRuth Aug 2, 2005 02:43 PM

We're borrowing a friend's country house right now, and would like to grill some corn on the cob - how do we do this (we're neophyte grillers - managed to grill some steaks Sat. night but that's it so far)? I seem to remember something about wetting the husks and wrapping the corn in foil? For how long-ish?

And, while I'm asking for help - how long does it take to grill a hot dog, and how do I know when it's done?

Thanks so much!!

M

  1. m
    MV Aug 2, 2005 06:44 PM

    I usually dehusk the corn and grill right over the hot part of the fire. I like the outside to get browned. then instead of butter i dip lime or lemon slices in chilli powder and rub vigourously over the ears. Delicious, better than butter in my opinion and alot healthier.

    1. c
      Candy Aug 2, 2005 05:30 PM

      I go along with the grilling instructions, but wanted to add that grilled corn served brushed generously with creme fraiche and dusted with chili powder and a bit of lime is divine.

      1. e
        Evan Aug 2, 2005 03:58 PM

        I wouldn't even bother leaving the husks on and soaking the corn. In my opinion, there is always gonna be too much silk left on the corn if you don't completely dehusk and desilk it. Plus grilling the corn in the husk actually steams it. With fresh corn, I'd rather just grill it directly on the grill. Also if the corn is good, it doesn't need to be parboiled or cooked in foil. that just takes longer. cooking it directly on the grill is the best method, in my opinion. I brush it first with a little olive oil and salt and then grill it for a few minutes a side depending how charred you like it. I like my to be pretty charred, i think the smokeyness from the charred kernels combine well with the sweetness from the corn.

        As far as hot dogs, they are already precooked, so you are basically just heating them up. So all is required of you is to cook it as much as you like it. I like to get the skin somewhat blistered which give the dogs a nice crunch to it. I also toast the buns too. Also, some people split each end of the dog to prevent it from curling, just a small slice on each end will do the trick.

        2 Replies
        1. re: Evan
          f
          Funwithfood Aug 2, 2005 06:26 PM

          Agree with your input. I used to keep part of the husks on--just too much of a hassle to remove them after cooking. (Out of habit though, I still soak the husked corn in water while I'm preparing everything else. Should I oil them instead?)

          1. re: Evan
            j
            JRL Aug 3, 2005 11:35 AM

            Have also found this to be the easiest, tastiest way to grill corn, having tried virtually every other method. The only caveat is that you have to watch it carefully so you end up with corn and not charcoal, especially if your grill burns too hot (it's time for a new grill) as mine does.

          2. m
            mark Aug 2, 2005 03:53 PM

            you can pretty much grill corn any method you choose. i simply remove the silk and outer husk, then pull the remining husk back up around the ear. you'll get some gaps in the husk where the corn will carmelize. yes, the husks will burn in spots, but i've never had a problem with flare-ups. i just place it over the hot part of the grill and turn it as i see the exposed parts browning and the kernel pattern browning into the husk. depending on grill temp, it takes 6-10 minutes. i've seen a lot of suggestions in various forums to soak it and tie the husk up. to me, these steps aren't worth it, and often produce something closer to steamed corn than grilled, with one exception. someone on this board recently posted a tip to soak it in seawater (if available). seems like this might give it a nice flavor.

            as far as the dogs, unless you have fresh hot dogs, they're all precooked. just toss 'em on the grill and turn as they brown and plump. again, depending on grill temp, 5-8 minutes.

            1 Reply
            1. re: mark
              a
              adamclyde Aug 2, 2005 04:37 PM

              My thoughts exactly on how to do the corn. If you soak the husks, you end up with a mostly steamed corn end product. Not that steamed corn can't be wonderful, but if I'm grilling it, I want some grilled flavor.

              Along the same lines, but slightly different - I desilk and rewrap in the husks. Then for the last couple minutes, I baste in butter and let it get a slightly golden char in places. Mmmmm. I have it nearly every night in the summertime.

              Good luck.

            2. l
              Linda W. Aug 2, 2005 02:47 PM

              M, I would either desilk the corn and pull the husks back up, soak the corn for about 15-20 minutes in cold water, shake off the water, and then grill, turning occasionally, until the husks are semi-charred. OR husk the corn completely, wrap the individually in foil, and grill them that way - about 15 minutes or so, turning the corn occasionally, until the foil begins to brown in certain areas. I don't think I've ever had both the husks AND foil to grill corn.

              As for the hot dogs, I'll leave that for a more expert hotdogger, but I usually just grill them until they're browned on most sides, and the skin "snaps" when you poke a corner of the dog.

              Show Hidden Posts