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Roasting Corn

  • c

Would love advice on how to roast corn over an open fire pit. I love that smoky flavor and would like to replicate it at a barbecue on the beach! We will be using a firepit as much as possible for cooking, but I don't know much about roasting corn in the fire pit.

Do I just soak the corn for about 20 minutes in water, leaving the husk and silk intact, and then just place them next to the flames? Should I wrap it in aluminum? Would appreciate your advice. Thank you!

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  1. I've always just soaked the corn first leaving everything intact, honestly I don't remember how long, and then put on a metal grill over the flames/coals, turning every so often. Not sure what would happen if you wrapped in foil other than it would be closer to steamed than roasted.

    although, I wrap potatos in foil (after poking with holes) and put directly in the coals and they come out wonderful!

    1. I've never used a fire pit, but I grill corn all the time. I take off the husk and silk, rub some olive oil on the corn and then salt and pop on the grill turning occasionally until lightly charred all around. No need to soak the corn with this method. Some people like to soak and cook with the husk on but I can't stand the silk and would rather let the kernels get charred. Soaking the corn and cooking in the husk is really just steaming the corn.

      1 Reply
      1. re: ESNY

        We use a grill too, but there was a country store on the way to Woodstock VT which used a huge open fire pit to roast corn.....they peeled back the husks and roasted it that way. This gave something to hold on to as one ate. IIRC when the corn was done, the ear was dunked in melted butter.... The aroma from roasting corn is wonderful!

      2. I soak them in water and toss them on the grill - no foil needed. Deee-lish! If it's fresh corn, it will taste good no matter what you do!

        1. I saw a show where they roast them in the oven at 350 for 30 minutes. It comes out perfect, so maybe you could do the same on the grill. No water was involved in the oven method.

          1. We're not into the silk either so I husk them, lay on a rectangle of foil, dot with butter, salt and pepper, roll up in the foil and pop on the grill. 5 minutes and flip for another 5. When unrolled they have a bit of carmelization on the kernels and are sweet and tender.

            1. jfood takes them fromthe bag places on the grill for 10-15 minutes. Then the tough part is getting the husks and silk off without burning the heck out of his paws.

              6 Replies
              1. re: jfood

                I've tried the various methods on the grill (husk on, husk off, soaked, not soaked, foil, no foil) and decided that this is the best way. Leave it alone and throw it on the grill. The silk comes right off and it doesn't even need butter, oil, salt, or pepper.

                1. re: jfood

                  Doesn't he check for bugs first? Straight from the bag, don't pass go, no shucking, no washing?

                  1. re: WCchopper

                    OK, some hyperbole. From the bag to the sink for a very quick wash to get the dirt off (sometimes not even that).

                    But he takes a little peak at the top as he is buying for bugs at the tip. If they are hanging way down low, well they get killed in the cooking process. If they already feasted on the corn and jfood sees when he peels post cooking, well, they do not get served.

                    1. re: jfood

                      Yes. Peel back the top inch or so of husk and any friendlies will be apparent. Check the rest of the husk for apparent holes and you will know to cut away the afflicted kernels before eating.

                      I see no hyperbole in your statement, jfood - if you're shucking and boiling, you're also washing, no?

                      1. re: DockPotato


                        The process:

                        At the grocer - pick an ear, peel an itzy bitzy part back; squeeze to check for plumpness and throw in bag; Buy two more than needed

                        The cooking process: Take out of bag and run under water to clean outsides (similar to a cucumber before peeling); place on the gril; turn in five minutes; turn in five; remove. Husk over garbage can screaming intermittantly as the fingers get scorched. Serve

                        So the only shucking and boiling that occurs is during the Tango lessons after dinner.

                        1. re: jfood

                          I run them under cold water to cool the outside, grasp the bottom and peel down. This doesn't cool the cob itself as it's so well insulated.

                2. I open and take out the silk then close up and tie with a piece of corn husk. Soak for an hour in water. Grill until husk turns black. If you google maple chipotle roasted corn there is a fabulous recipe. I also completely husk the corn and rub with oil and grill over the flame. Then you can have a citrus butter glaze for it. There are tons of recipes if you google grilled corn.

                  1 Reply
                  1. re: sarah galvin

                    My recipe is similar to yours, Sarah. I remove the silk leaving the husk attached as well. Then I add some cayenne, salt and olive oil, tie the husk back on and grill til done.

                  2. You can remove the silk before or after roasting. It's easier on the hands before but easier to remove after. I tend to do it beforehand: pull the husk down but not off (leave it attached at the base), pull and pick away the silk, then fold the husk back up over the corn. Soak for an hour or two in very cold water. Place on the grill over hot coals until the kernels are tender and lightly charred in places.

                    If you want a more charred effect, don't bother soaking but remove the husk and silk and grill directly over a slightly cooler fire.

                    Serve East Indian style: sprinkled with fresh lime juice and a mixture of salt and cayenne.

                    1. Thank you all. Yesterday, we tried it with the foil method which was great - and it was the only choice since we needed the grill to cook the meat. I want to try all of these methods though, so we'll have to plan a few more outings methinks!