jazzing up corn on the cob

[reinhard1]

anyone have great ideas for corn on the cob? i'm thinking grilling mainly. husk on or off. grilling season is in full swing and corn is a great side dish. thanks. good luck.

[goblueM]

i'm a big fan of grilling it with the husk on. Don't know about jazzing it up more than some butter and salt, that is tough to beat!

I also have a good recipe for corn compote if you're interested, it involves grilling the corn on the cob brushed with maple syrup, then taking the kernels off and combining with red onion, red pepper, and bacon

[pikestabber]

Lemon compliments corn quite well... Grill your cobs without the husk on low heat until the kernels plump, then squeeze on some fresh lemon just before you take it off the grill (rotate the cobs to get the lemon on equally). Hit it with some butter, S&P, and dash of cajun or cayenne. Bam!

goblueM, that corn compote sounds good!

[goblueM]

looked up the recipe:

Brush corn cobs with maple syrup (recipe calls for 3 T)

Grill corn, remove kernels (1/2 cup)

In a frying pan, cook 2 bacon slices, remove then dice finely

Saute 1/4 cup finely diced red onion and 2 T finely diced red pepper

Add 1 t minced thyme, salt and pepper to taste

turn off heat and add bacon and corn, mix well

[SkunkedAgain]

We just cooked corn on the cob Sunday night. It was surprisingly good for this time of year. We just soak in a bucket of water for a few hours, grill with the husks on, then butter + salt & pepper. Sometimes we'll use Lowry's garlic salt instead or lemon pepper. Good corn on the cob should stand on its own.

[reinhard1]

by red pepper do you mean the hot or the sweet? thanks. good luck.

[goblueM]

sorry, should have included that - red bell pepper is what I use

i bet hot peppers would work pretty well, a little spice to go with the sweet. might have to try that next time

[pushbutton]

i bet hot peppers would work pretty well

put some finely diced jalapenos and roasted garlic in melted butter and slather that on.....

[LABS4ME]

My new way of doing it came about by accident last year...

Husks off...

Roast just until kernels are plump and 10-20% are 'roasted'.

Sweet unsalted butter slathered on

Salt and pepper... I use white pepper quite often...

and then.... just enough Cumin to give a little heat and smokiness...

MMM MMM, now I gotta find some Florida sweet corn and make some up.

Good Luck!

Ken

[Ebiz]

The last couple years I've been taking the husks off, coating with butter and a dash or two of garlic salt and then wrapping in aluminum foil. You don't get much of a grilled flavor however you open it up and it's already buttered and ready to eat. Avoids having to wait as everyone at the table passes the butter around...

[the squirrel]

The last couple years I've been taking the husks off, coating with butter and a dash or two of garlic salt and then wrapping in aluminum foil. You don't get much of a grilled flavor however you open it up and it's already buttered and ready to eat. Avoids having to wait as everyone at the table passes the butter around...

The same way but make some with cajun seasoning as well. Don't wrap them tight and you will get a steam/camelized flavor..

[reinhard1]

thanks, it's hard for me not to spice it up. pushbutton's got a winner also with the jalapeno and you CANT leave out garlic for sure. good luck.

[reinhard1]

you guy's are comming up with great stuff. good luck.

[Chef]

Mix some Chipotle sauce (to taste) from a can of smoked Chipotle's with a little Honey into soft butter.

Also, fine chop fresh Rosemary, Tarragon and Thyme, add this and some roasted Garlic cloves to soft butter (the proper name for this is compound Butter), spread on hot C-on-the-Cob.

[Mid-Lake Rock]

I really enjoy Mexican style corn on the cob, also called Elote. Do a Google search for more info. Basically, roast the corn on the grill. Traditional to have it on a stick - like something you might see at the fair. When the corn is done, baste it with butter and/or mayo or butter and/or sour cream. Then, cover with cotija cheese. Dried red chili peppers or lime if you like. The cotija is salty like a parmesan cheese.

I've purchased Elote from some street vendors outside markets in Minneapolis and like the different styles. Also can get cotija cheese, Mexican style sour cream and Mexican style mayo at most Cub Foods in the Mexican Food section of the dairy isle.

[Dark Cloud]

I tend to tweek and jazz up just about everything... but corn on the cobb ain't one of them, lol...

We eat it alot when its good and do it simple. Shuck and into a covered pot with a little water(steam em, not boil). A little butter and a little salt, thats it...

Though most of these recipes do sound real good!

[thirdeye]

I really enjoy Mexican style corn on the cob, also called Elote. Do a Google search for more info. Basically, roast the corn on the grill. Traditional to have it on a stick - like something you might see at the fair. When the corn is done, baste it with butter and/or mayo or butter and/or sour cream. Then, cover with cotija cheese. Dried red chili peppers or lime if you like. The cotija is salty like a parmesan cheese.

I've purchased Elote from some street vendors outside markets in Minneapolis and like the different styles. Also can get cotija cheese, Mexican style sour cream and Mexican style mayo at most Cub Foods in the Mexican Food section of the dairy isle.

I'm with you on this one... Elote is really good (and it presents really well). I have never made it myself, so I can't recommend a specific recipe, but I'm one of the 15 or 20 barbecue cooks at a small festival sponsored by the local Big Green Egg dealer in June. I've been researching recipes on Google myself and they are all similar. I'm considering grilling the ears whole, then slicing them in thirds, then adding the sauce, cheese and spices.

[KEN W]

Here you go.....Mexican style grilled corn on the cob.From America's Test Kitchen.You can go there and watch the video.

Ingredients

Vegetable oil for cooking grate

1/4 cup regular or light mayonnaise

3 tablespoons sour cream

3 tablespoons minced fresh cilantro leaves

1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)

3/4 teaspoon chili powder

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional)

4 teaspoons juice from 1 lime

1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)

4 teaspoons vegetable oil

1/2 teaspoon kosher salt or 1/4 teaspoon table salt

6 large ears corn , husks and silk removed

Instructions

1.While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

2.Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

[reinhard1]

thanks Ken, great stuff. there is going to be great corn this summer on the grills of HSO'ers and more. good luck.

[KEN W]

Yeah.....I can't wait to get some locally grown corn.The stuff in the store from Mexico is only fit for cows.I started my early corn....Northern Supersweet yesterday.Should be ready the last week of July.I like a continous supply from then into early Sept.

[MooseTrack]

Here are 2 of my favorites....enjoy

Grilled Corn on the Cob Recipe

Yield. 4 ears

Preparation time. 25 minutes

Cooking time. 20-25 minutes

Ingredients

4 ears of fresh sweet corn

8 tablespoons of butter

4 loosely packed tablespoons fresh tarragon, minced

Note. You can leave out the tarragon if you wish. It's still mighty good. But try it in. Tarragon really makes sweet corn sing. You can use other herbs such as thyme, oregano, rosemary, or basil, but tarragon is my favorite. You can also use margarine or a blend or corn oil and butter or margarine, but butter is best.

Do this

1) Preheat the grill to medium high.

2) Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.

3) Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.

4) Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.

Mexican Grilled Corn

In Mexico and Central America they know a thing or two about corn. For them, a mayo and cheese topping is as common as butter and salt is in the US. It may seem odd, but remember, mayo is mostly oil, as is butter. It tastes strange at first bite, but with each bite you grow to love it more.

Makes. Enough for 4 ears

Preparation time. 10 minutes

Ingredients

1/4 cup mayonnaise (not Miracle Whip)

2 teaspoons lime juice

1/2 teaspoon chipotle or other hot pepper powder (not flakes)

2 pinches of salt, more or less to taste

Optional. Add 1 tablespoon Dijon mustard.

Optional. Finely grate 1/4 cup queso blanco, a simple fresh Mexican cheese, and sprinkle it on top of the mayo.

Do this

1) Mix all the ingredients.

2) Strip and wash the corn as in the recipe at left. Grill the same way, but don't paint it with oil.

3) Serve the corn and, with a brush, slather it with the mayo mix.

[curtistodd]

I have a great recipe for sweet corn...

take off the husks/silk

spread on mayonaise all over the cob, fairly liberally

sprinkle cobs with cumin and Parmesan cheese

wrap in aluminum foil and grill.

since mayo is almost all fat, you dont need to add any butter when its done.

Its so good this way. I like it better than just butter and salt

by the way....the best sweet corn ive ever had came from a stand in Kindred, ND last year, that stuff was very sweet an had perfect texture.

[fishtrapgirl]

I've tried smoking it a couple of times. YUMMY! I don't really care for most smoked stuff, but I'm telling you the corn was absolutely delicious. I took most of the husks off, but did leave a thin layer on. Threw it in the smoker for about 3 hours. Used apple wood chips which was excellent. Also tried it with Jim Beam wood chips, also very good. Looking forward to sweet corn season this year. My parents grow tons of it free for family, friends, neighbors, and pretty much anyone who shows up wanting some. They have been for many, many years. There is no shortage and it's so tasty!

[3pronghook]

take a cob and butter it. then douse it with tabasco. hold the cob at an angle and the tabasco runs down and in between the kernels.