Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.


thanks you very much
Be Blessed
April B.

ape wrote:
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.


thanks you very much
Be Blessed
April B.

Hi April. Around here in San Antonio, we have street vendors that sell
it off the back of their charcoal powered grills mounted on their cars.

Method #1: They strip back the shuck, but don't remove it. They clean
off all the silk. Then they pull the shuck back up, twist the ends to
close it back up, and put it close to the coals, but not over them.
The cook it indirectly, rotating the corn until the green shuck turns
brown and even starts to burn on the tips. That means all the
moisuture from the shuck has steamed into the corn and it should be
done with a nice smoky flavor. No butter here, "elote" is served with
a tangy chili powder and some salt as the only condiments.

Method #2: Strip back the shuck, clean off the silk and leave the
shuck back. This corn is more grilled, and is tougher, but still good.
The corn is rotated over the edge of the coals, closer than Method #1.
When it has some grill marks and turns deep yellow, it is done.
Usually this is served the same way as above, but with a slather of
butter over it to boot.

Neither method takes more than about 20 - 30 minutes on the grill.
Good luck.

Robert

Sorry, I meant CARTS, not cars.

Sheesh.

Robert

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.


thanks you very much
Be Blessed
April B.



* Exported from MasterCook *

Corn on the Cob From the Grill

Recipe By :Better Homes and Gardens

Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 fresh ears of corn
2 tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon thyme -- crushed

Peel husks back, but do not remove. Using a stiff brush or your fingers,
remove silk from corn. Pull husks back up around corn. In a large saucepan
or container, cover corn (husks on) with cold water. Soak for at least 1
hour. Drain, shaking corn to remove excess water. Cover corn as much as
possible with husks. If necessary, tie the tips of the husks together with
wet kitchen string. Grill corn (with husks) on an uncovered grill directly
over medium-hot coals about 25 minutes or until tender, turning several
times. Carefully remove the husks and strings. Meanwhile, in a small
saucepan combine butter, lemon juice, and thyme. Heat on the grill or
stovetop until butter is melted. Brush mixture over the corn before serving.

Hi April. Around here in San Antonio, we have street vendors that sell
it off the back of their charcoal powered grills mounted on their cars.

Method #1: They strip back the shuck, but don't remove it. They clean
off all the silk. Then they pull the shuck back up, twist the ends to
close it back up, and put it close to the coals, but not over them.
The cook it indirectly, rotating the corn until the green shuck turns
brown and even starts to burn on the tips. That means all the
moisuture from the shuck has steamed into the corn and it should be
done with a nice smoky flavor. No butter here, "elote" is served with
a tangy chili powder and some salt as the only condiments.

Method #2: Strip back the shuck, clean off the silk and leave the
shuck back. This corn is more grilled, and is tougher, but still good.
The corn is rotated over the edge of the coals, closer than Method #1.
When it has some grill marks and turns deep yellow, it is done.
Usually this is served the same way as above, but with a slather of
butter over it to boot.

Neither method takes more than about 20 - 30 minutes on the grill.
Good luck.

Robert

I use both methods, except when leaving the husks on, I soak them for about
30 min in cold water. With the husks on, you get a clean ear, heated
through and flavored by the steaming husk. Bare on the grill, gives quite a
different taste. It's more "grilled" tasting, with hints of popcorn, I guess
resuting from the sugars being carmalized.

Cooked with husks on needs less attention. With husks off, you need to stand
pretty close as they can get burnt quickly.

Enjoy

Larry

Steve Wertz wrote:
On 12 Jun 2006 20:40:59 -0700, ape wrote:

Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.

Pull back husks and remove as much silk as you can. Spread some
butter on the kernels and sprinkle with salt. Wrap the husks back
over the corn and grill, rotating the corn 45 degrees every 5
minutes for 25 minutes.

-sw




Thank you all so very very much.
We will be cooking corn this friday on the grill. the kids are going to
love this.

Thank you all so much!

April B.

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.




You'll get every variation here, but what works best for me is that I simply
put the corn on the grill, no peeling back, no soaking, no prep at all. I
roast until the outer husks are black and then peel back everything, to find
a steamy ear of fresh corn that's delicious. It's not at all complicated
and doesn't require those extra steps.

Jack

ape wrote:

Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how
to cook sweet tender and juicy corn on the cob. they asked me and I
don't know so i thought that maybe someone here could help us.


thanks you very much
Be Blessed
April B.

April;
As Robert metioned, remove the silk, soak the husks, add a pad of
butter and grill. I know some of the butter will drip and burn, maybe
its a state of mind thing to add the butter?
I have also wrapped shucked and cleaned corn in foil with a pad of
butter. Works better when you are cooking for a large crowd. You
don't have to watch it quite as close as when wrapped in the husk.

Around a 1/3 hour should be a good starting point.

Ken

--

"Jack Schidt®" wrote in message
. com...

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.




You'll get every variation here, but what works best for me is that I
simply
put the corn on the grill, no peeling back, no soaking, no prep at all. I
roast until the outer husks are black and then peel back everything, to
find
a steamy ear of fresh corn that's delicious. It's not at all complicated
and doesn't require those extra steps.

Jack

I'm with you , Jack. That's zactly what I do . No need to do all that other
stuff.
Jack

Ken Slimmer wrote:
ape wrote:

Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how
to cook sweet tender and juicy corn on the cob. they asked me and I
don't know so i thought that maybe someone here could help us.



My method: Peel and shuck the ears of all husks and silk. Do nothing
else to them. Cook directly, over a medium fire, turning as required,
leaves wonderful brown and black grill marks. Brush with melted
butter-salt-chili powder and a little lime juice just before plating.

Pierre

"Jack Schidt®" wrote in message
. com...

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.




You'll get every variation here, but what works best for me is that I
simply put the corn on the grill, no peeling back, no soaking, no prep at
all. I roast until the outer husks are black and then peel back
everything, to find a steamy ear of fresh corn that's delicious. It's not
at all complicated and doesn't require those extra steps.

Jack


Same here, used to do all the other steps but one night the beer was in
charge and I just threw em on the grill, left em till a bit black then
peeled em back and yummmm. Now thats the only way I grill corn.

"Jack Schidt®" wrote:

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.



You'll get every variation here, but what works best for me is that I simply
put the corn on the grill, no peeling back, no soaking, no prep at all. I
roast until the outer husks are black and then peel back everything, to find
a steamy ear of fresh corn that's delicious. It's not at all complicated
and doesn't require those extra steps.

Jack

I do almost the same thing except I nuke them a few minutes before
throwing on the grill because I'm impatient. Seems to have no effect on
the end result other than shortening the total time.

Pete C.

"Pete C." wrote in message ...
"Jack Schidt®" wrote:

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.



You'll get every variation here, but what works best for me is that I simply
put the corn on the grill, no peeling back, no soaking, no prep at all. I
roast until the outer husks are black and then peel back everything, to find
a steamy ear of fresh corn that's delicious. It's not at all complicated
and doesn't require those extra steps.

Jack

I do almost the same thing except I nuke them a few minutes before
throwing on the grill because I'm impatient. Seems to have no effect on
the end result other than shortening the total time.

Pete C.

I'm even more impatient. I like to shuck them in the corm field and eat them raw. It doesn't get any better.

--
Al Reid

On Tue, 13 Jun 2006 14:31:20 -0400, "Al Reid"
wrote:

I'm even more impatient. I like to shuck them in the corm field and eat them raw. It doesn't get any better.

You call that impatient? I eat the seed before it's planted.

"Jack Schidt®" wrote in message
. com...

"ape" wrote in message
oups.com...
Hello everyone
I am new here and hope to get to know you all.

My son inlaw just got a new charco grill and they wanted to know how to
cook sweet tender and juicy corn on the cob. they asked me and I don't
know so i thought that maybe someone here could help us.




You'll get every variation here, but what works best for me is that I
simply
put the corn on the grill, no peeling back, no soaking, no prep at all. I
roast until the outer husks are black and then peel back everything, to
find
a steamy ear of fresh corn that's delicious. It's not at all complicated
and doesn't require those extra steps.

Jack

A-men to that. The hairs come off way easier after its cooked too!