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Need to make my Corn on the Cob exciting...

  • m

Any ideas for special butters, spice rubs, cooking techniques, etc..

Thanks

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  1. Try grilling directly on the grill, without the husk.

    You can eat is right off the grill, and it has a nice smokey taste. Or try rubbing lime on the corn when it comes off the grill and then adding salt and cayanne.

    Or try adding salt and crumbled cheese.

    1. Grill it -- either naked or in the husk (in which case it helps to soak the ears in ice water for an hour or 24) -- and serve with lime wedges and a mixture of fine sea salt and cayenne.

      4 Replies
      1. re: carswell

        if you do it in the husk, you can rub it with a flavored butter beforehand, just mash some butter together with a few spices that marry well with whatever else you're serving. (I've used sea salt and ground chipotle peppers recently to good effect).

        If you do it in the husk, peel back the outer layers, strip out and discard the silks, then put the husks back on and soak the cobs in cold water for at least 30 minutes before buttering them up and slapping them on the grill.

        Naked corn on the grill (i.e., without husks) is great, too, and doesn't require presoaking.

        1. re: djh

          Husk on and soaked is my preferred method. I've always removed the silk beforehand but last fall was told in another online discussion that the silk is far easier to dispense with after grilling. Haven't tried it yet; local corn won't really be in season for another week or two. Besides the flavour, the great thing about the East Indian approach to seasoning (lime plus the salt/cayenne mix) is that it's fat free.

          1. re: carswell

            I honestly never noticed that soaked+grilled with husk on is any better (or worse) than unsoaked+grilled with husk on. With the latter method the husk is more likely to burn, but the corn itself isn't.

            1. re: Darren72

              It's all about letting the pure corn flavour shine through. Husk on allows some splotchy caramelization of the kernels but avoids excessive blackening. Soaking reduces burning of the husk and the heavier smoky/burned flavour it can impart to the corn; I also suspect (not having done side-by-side comparisons) it has the added benefit of keeping the kernels moister.

      2. Elaborating on the naked version. I usally boil my corn first before grilling. that way I can crank the heat and really work on getting a good char on the cobs.

        I like the chipotle idea. I've used some smoked hot paprika in the same way that turned out delicious

        1 Reply
        1. re: joudit

          Interesting that you boil and then grill. I've always just grilled raw corn on a hot fire or high heat (on gas), and never had any issues regarding getting both nicely browned/blackened exterior, but nicely cooked interior.

          Also, last week I discovered the joys of eating raw, very fresh corn. It was amazing.

        2. Try grilled mexican corn on the cob:

          http://www.chefadventures.com/issues/...

          Slather with mayonnaise, cheese, chile powder, and lime juice. Your arteries will curse you, but your tongue will thank you.

          1. I'm pretty happy with the Cook's Illustrated approach: remove all but the innermost layer of husk, and throw it on the grill. The corn retains moisture and still can get nice brown bits. Seasoning is a whole other thing.