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Roasting Corn
I readily admit this isn't rocket science but I'm looking for some direction as to how to roast the best darn sweet corn on a fire. (The wife wants to host the first annual "Corn Roast" later this summer and I want this stuff to be mouth watering.) Anyway, here is my plan right now...please advise me if you'd do anything different. Soak corn in H2O for :30. Peel down and take out silks, re-wrap. Put in alum. foil and cook on hot coals/fire for 20-30 min.
There has to be something else to it besides this. Anyone have any nifty ideas to make it just "unforgettable" corn?
Of course I'll be using the best sweet corn in the world...right here in Northwestern PA!
Thanks folks,
Gary D
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Roasting Corn
I have only had corn roasted on the fire coals directly. I think you want the husk to keep in the moisture from the cob.
Being of the nuclear age I normally cook the corn. husk and all in the microwave. I guess that you could nuc the corn husk and all for 3-4 few minutes before roasting them in the husk.
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Roasting Corn
I agree with the soaking in the husk for 30 min. I leave the husks on and put them on the grill until the husks burn up just a bit and then check if the kernels are soft and the EAT!!!!! I think the husk smoke adds flavor (or flavour if from canada).
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Roasting Corn
I also soak them and cook with the husks on, but I brush a mixture of butter, horseradish and dijon mustard on the corn befoe tying the husk back on.
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Roasting Corn
I hate to be in the middle..........But.... my dear departed Mudder-in-Law wrapped the entire cob, as nature made it, in foil and then would instruct me to turn it every few minutes on the grill. The husk and silk seemed to add the moisture necessary to steam it to perfection. And, we always used charcoal, not propane. Mark
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Roasting Corn
Sounds like we're all in agreement on the basic approach, with just subtle variations in technique, just like the spelling of the word flavour,  . Our time honoured 'Canadian Farmer' technique is to pick the corn first thing in the morning on the day it will be consumed on (before the sun comes up & it starts to lose moisture, it is then dropped , just as picked, into a bucket of water where it remains until cooking time. This part is, I told, important because of the way corn takes on & gives off moisture, overnight they absorb, during the heat of the day they give off water, leaving behind in the kernels, the nutrients, sugars, etc., so picking 1st thing means they are still in 'absorb' mode & continue to do so in the bucket all day. The corn is then roasted 'as is', no wrappings, etc., directly over the coals. Best of luck.
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Roasting Corn
A story (from a botany prof I think) is that roasting ears should have the husks left off until immediately before cooking. There is an enzyme in corn that converts the sugars into starch, which would be the mature form of the seed. The enzyme works slowly as the corn matures and more rapidly when the ears are picked, but the enzyme works much faster if the husks are removed--especially the plastic wrapped ones on trays from the store. Looks pretty, but the results are tough and tasteless. The heat of cooking destroys the enzyme quickly.
The story is an explanation why Murf's method produces sweet such results. I couldn't do it myself last year since I delayed picking for two days waiting for my wife to return from visiting friends. In those two days, raccoons completely cleaned us out. They left nothing but bare cobs still on the stocks.
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That is when we must become tertiary vegetarians, and eat the things that eat our vegetables. Anyone have any racoon recipies?
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