Help me grill the corn!
- Thread starter suziquzie
- Start date
I do it in the husk all the time. In fact, I’m doing it tonight.
Personally, I don’t de-silk it. I just soak it, husk and all, in water for 30+ minutes, then put it on the grill over low to medium heat for about 25 minutes, turning it every 6-8 minutes.
When you do it this way, the silk just……disappears. I’ve never had to de-silk nor had any problem with the silk when I do it this way. It’s kind of magical!
If you’re worried though, then you can peel the husk down but don’t break it off. Clean it, wash it, push the husk back in place, then soak it for 30+ minutes and then grill for 25+ minutes.
The husk should look ice and dark brown all over when it’s done.
Personally, I don’t de-silk it. I just soak it, husk and all, in water for 30+ minutes, then put it on the grill over low to medium heat for about 25 minutes, turning it every 6-8 minutes.
When you do it this way, the silk just……disappears. I’ve never had to de-silk nor had any problem with the silk when I do it this way. It’s kind of magical!
If you’re worried though, then you can peel the husk down but don’t break it off. Clean it, wash it, push the husk back in place, then soak it for 30+ minutes and then grill for 25+ minutes.
The husk should look ice and dark brown all over when it’s done.
homecook
New member
That's exactly how I do mine!!
chowhound
New member
Ditto Keltin and Homecook except I don't soak. I just put it on as is and never had a problem. I also rip off that tuft of silk on top, it's going to burn anyway.
Or.... you could husk it and put it directly on the grill and baste with seasoned butter, but this way is trickier and can lead to flare ups and/or dry corn.
Or.... you could husk it and put it directly on the grill and baste with seasoned butter, but this way is trickier and can lead to flare ups and/or dry corn.
High Cheese
Saucier
I mostly use foil unless I'm feeling like I want some sort of presentation, then I'll leave the husk on. Try seasoning with parmesan and thyme.
chowhound
New member
Yeah, it's rough to do it that way if you are multi-tasking.
Here's some pics of ears I put straight on the grill, no husk. One you can see is a little more "caramelized" than the other
It still tasted fine though. Corn is pretty forgiving, like onions.
But in the bottom two pics tou can see how much the husk can burn and the corn is still fine. It's a much safer method.
Here's some pics of ears I put straight on the grill, no husk. One you can see is a little more "caramelized" than the other
It still tasted fine though. Corn is pretty forgiving, like onions.But in the bottom two pics tou can see how much the husk can burn and the corn is still fine. It's a much safer method.
Attachments
i want plate #2 please!!Yeah, it's rough to do it that way if you are multi-tasking.
Here's some pics of ears I put straight on the grill, no husk. One you can see is a little more "caramelized" than the other
But in the bottom two pics tou can see how much the husk can burn and the corn is still fine. It's a much safer method.
see how nice that worked out!! wanna go halfsies on #3 and #4?Cool......cause I'm dying to have Plate #1!!!
btw bi-colored sweet corn is my fav!!
. That's a great little tidbit of info. Thanks!
buckytom
Grill Master
welcome, steak.
i've heard of the sugar water thing before, but i'm loathe to add refined sugar to something that is naturally sweet. tart things, yes, like strawberries. but corn?
for the past few years, the corn we've bought has been fantastically sweet. even after a few days in the fridge! i think it's g.m. food, but if that's the outcome, then i'm all for it.
anywho, the next time we get crappy heirloom corn, i'll try the sugar.
i've heard of the sugar water thing before, but i'm loathe to add refined sugar to something that is naturally sweet. tart things, yes, like strawberries. but corn?
for the past few years, the corn we've bought has been fantastically sweet. even after a few days in the fridge! i think it's g.m. food, but if that's the outcome, then i'm all for it.
anywho, the next time we get crappy heirloom corn, i'll try the sugar.
i do that and it is great that way!!