Corn on the cob

[rdelmendo]

Hi all-

I've had great luck with roasting veges but have not tried corn in the husk. Has anyone done this? If so, what temp is your oven?

Cheers,

Ron

[RandyJ]

I have never done this in a WFO but do it often on the gril so I would think that it should work out the same. Just peal the husk back, but do not remove. Then remove the silk. If you want to then rub with butter or seasoned butter. I do a chilli butter that has 1 stick butter, 2 chopped scallions, 1 clove garlic, 1.5 tbsp chilli powder, 1 tsp lime juice. Just grind up with a food processor and rub on to the corn. Fold the husk back up and tie closed with string, and soak in water for 10-15 min grill till husk is lightly charred. Peel and apply more of the chilli butter and eat.

Randy

[Gulf]

I too, have never done this in a wfo. If you have young, what we call roasting ear corn, and especially sweet corn: try it without pealing back the shucks. On the grill it does not matter if the shucks are charred, the treat is inside. With young sweet corn and young roasting ears (also known as field corn) if the silk has not turned dark before picking, will almost cook away and if not, is edible too. We season after cooking. If you can peal the shuck back, season to taste without burning your hands and let them set for a minute or two back in the shuck, they will be great!.
Heck, if you spread your coals out to the sides, you can even cook these in an open hearth fireplace. This is going to sound blasphemous, but they are even great cooked in the microwave this way about ten minutes on high turning about every 2 to 3 minutes. (based on six ears), your mileage may vary.
If there is a worm in one of the ears it should be treated with the same respect as that which is afforded the one in the bottom of a bottle of tequila.

[RandyJ]

I will have to try your method with not removing the silk once sweet corn is in season up here. That sounds like a lot less work.

Randy

[Karangi Dude]

Hi Ron,

We often cook corn on the cob in our oven especially when it is in season when we pick it from our vegetable garden.

I cook at about 280c for 5 to 10mins just until the husk is starting to turn black, turn them over to achieve even cooking.

I like to serve them with a little butter and fresh ground black pepper

[ricflo]

Soak the corn in water for at least an hour if not more. Do not open corn at all. We lay the corn right on the brick. Keep turning the corn when the outside gets black. When it is all burnt then it will be done. The best i have eaten ever!!!!!!!!!!!!!!!!!

[BrianaD]

I had no idea it's possible to cook corn like this...Looks delicious! I love corn so much but it takes ages to make it nice and soft. I'll give this method a try this weekend. Thanks!