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Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,146,950 times
Reputation: 2322
Interesting! Let us know how it turns out! My tried-and-true method that I LOVE is to oven-roast it. It's so easy and holds all of the flavor and crispness in by leaving the husk on and by not losing anything in cooking liquid, or cooking for such a length of time that it could get mushy. Just throw ears of corn (husk and all, no prep work needed) into a 350-375 degree oven for 20-30 minutes. When it's done the husk and silk will peel back with complete ease and you have a built in handle along with perfectly crisp, sweet, flavorful, tender corn on the cob.
I will buy a dozen ears...remove husks...wrap in saran wrap....place in freezer and when I want one remove from freezer...place in micro for 5 mins...remove wrap....add butter and salt and eat.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,146,950 times
Reputation: 2322
Quote:
Originally Posted by JrzDefector
I prefer it grilled. The carmelization is awesome!
Quote:
Originally Posted by Dirt Grinder
...then slather with butter, cover with cotija cheese, and sprinkle with Old Bay seasoning.
Yes and yes! Soooo good! I'll often use the "oven method" on the top rack of the grill (indirect heat), then peel back the husk and throw it on the lower rack for some caramelization in the last 5-10min. It's the right balance of caramelized-but-not-too charred for me. The kernels seem to get too blistered and lose their crispy, burst-in-your-mouth texture if they sit on the direct heat for the entire cooking process. Any tips if you've had better luck another way would be awesome!
Yes and yes! Soooo good! I'll often use the "oven method" on the top rack of the grill (indirect heat), then peel back the husk and throw it on the lower rack for some caramelization in the last 5-10min. It's the right balance of caramelized-but-not-too charred for me. The kernels seem to get too blistered and lose their crispy, burst-in-your-mouth texture if they sit on the direct heat for the entire cooking process. Any tips if you've had better luck another way would be awesome!
Oooh. I'm going to try that!
I love it with lime too, but instead of Old Bay, I use a mix of chili, garlic and onion powders. And usually I just stick with butter instead of cheese
And I'll just add that there is some very good corn here in Colorado, but when you find the right farmstand in New Jersey... that white sweet corn is just so darn yummy.
...then slather with butter, cover with cotija cheese, and sprinkle with Old Bay seasoning.
hold the old bay and use chili lime seasoning and you got my favorite.
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My tried-and-true method that I LOVE is to oven-roast it. It's so easy and holds all of the flavor and crispness in by leaving the husk on and by not losing anything in cooking liquid, or cooking for such a length of time that it could get mushy. Just throw ears of corn (husk and all, no prep work needed) into a 350-375 degree oven for 20-30 minutes. When it's done the husk and silk will peel back with complete ease and you have a built in handle along with perfectly crisp, sweet, flavorful, tender corn on the cob. 
