Ingredients: Fresh corn still in husk A pitcher of hot water with butter (the butter melts and floats) A salt shaker A roll of paper towels A pair of clean work gloves A grill set for medium heat A large tub or barrel for the soaking Instructions: Dump all corn into the soak tub for at least half an hour before cooking. Image: i line a cut barrel with a contractors trash bag first. Let it steam in the husk, until it starts to char like this. (This is ready to serve) Soak your gloves in the soak tank, then peal all the husk back as a handle, wrap it with a folded paper towel, and remove any remaining silk. Submerge it to the husk in the butter and water, and remove slowly. (It will coat the corn on exit) then salt to taste. Serve to next waiting hand. Beat back the horde, and reach for the next ear on the grill. Serves all within reach. One ear is never enough, you milage may vary, but i eat about 6-8 easily. Enjoy.
Or go an alternate way, shuck the corn and de-silk it. Put the ears directly on the grill at steak grill heat. Rotate the ears until lightly browned, take off the grill, smear with butter, salt and pepper, and scarf it down.
This is the easy way, perfected by the JC's (of which my folks were members) and used to serve the packed hordes at a rate of several hundred per hour, and always had a waiting line. The JC's used large grates and a u shaped bed of coals. By the time you could roll them from one end to the other, they were done, and served. It was unbelievable how much corn they sold and served.
I have done it Kellorys way for Ears I get so distracted that the husk shuck gives me a margin of furbar
We grill the same way, but due to health issues cant do butter. We actually like the corn w/o butter. When you heat the corn on the grill the starches are converted to sugars somthe corn gets sweeter as it grills.
That is the way we roast corn. We always fill up a cooler with water and throw the corn in there. After reading this, I think we will pick up some corn for dinner.
I pull the shucks back and remove the silks. Then I coat the ear with butter,pull the shucks back in place and twist the tops. The butter left on my hands from coating the ear helps keep everything in place. Toss them on the grill with the charring mammal flesh and life is good. Good pics Kel
No but the local store has 6 ears for a dollar. I am unsure where it comes from. I thought AZ or some place South.
Here's another one to try: Coat whole okra in olive oil, sprinkle with salt and pepper, grill medium heat until the tips blacken. My new favorite grill veggie.
I don't know if there's enough water there. The politicians are saving a smelt and starving farmers and ranchers.
Okra on the grill, I have not done that! sounds great! @Tempstar I love grilled asparagus, red peppers and sliced sweet potatoes on the grill, use same method put em in a baggy put in olive oil, shake and lay them on the grill but I like grilled garlic and cabbage as well
