Creative corn on the cob ideas?
- rworange Jul 16, 2006 04:17 PM
Googling around for what type of cheese was on Mexican chili-cheese corn on the cob ...
... I came across some interesting ideas.
One was SMOKING the corn cob by pulling the corn husks down but not removing them and soaking the ears in water for 30 minutes. Lightly coat with olive oil, sprinkle with cayenne, garlic powder (eh) salt and pepper.
Now get this ... here’s the genius part ... WRAP A PIECE OF BACON AROUND THE EAR. Pull the husks back up and smoke for an hour at 220. Suggested chips were cherry or applewood. Supposedly this is well worth the effort ... sounds like it to me.
Then there was mixing cayenne, cheddar cheese and butter and adding that to the corn before eating it.
I am a purist. I believe there is nothing better than a fresh from the field ear of corn, MAYBE with a little butter. However, these ideas caught my attention ... especially the bacon idea ... so anyone have corny recipes to share?
Barbecue the sucker, naked. A nice toasty flavor. Or, grill/boil it, and a little butter, chili powder and squeeze of lime juice.
Salt, pepper, and *a lot* of butter have always been my fave, though I am not the one in my family who typically pigs out on four ears at one sitting, and four more for midnight snack.
I been roasting it in the oven unhusked. Just put in the oven at 350 for 40 minutes. My husband is from Indiana and he likes this way so much better than boiling it.
I grate it, add cumin, salt, red pepper, sometimes add cream, then bake until it's just crusted. Makes a great sweet-savory dinner veggie.
I'm pretty much in line with Jcooks. I soak my corn in water for about an hour or two. Then put it on the grill on low heat for about 45 mins. The moist husks steam it and add a nice grassy (In a good way, like green tea) flavour to it.
For those of you who hate taking the tassel off, it comes off very easily.
Slather in butter and Tony C's in the green canister.
In Japan you can grill the corn on the grill (with the husks on) then peel back the husks and sprinkle it with some soy sauce.
Also, had it the other night at an izakaya where it was cut into small pieces and fried tempura style. You would hold on to the small piece and bite off the kernals. Delicous!
The best I have had is in Little India in Toronto....grilled unhusked. Then take a nice sized wedge of lime...dip it in a yummy indian spice mix (you could experiment with your own like I do) and then rub the spice coated lime wedge all over the corn!
This beats butter -for health and taste- any day!
Grilled corn is great:
Two ways I like:
#1) Soften some butter to room temp, mix in lime juice, garlic powder, chopped cilantro, salt and pepper. Put in fridge to set up, than use on the grilled corn.
#2) Mix chili powder and salt in a small bowl, dip lime wedges in the powder mix and rub on your hot grilled corn.