Sweet Corn

[oldsparkey]

The Sweet Corn is out and about. This years crop is just that ...SWEET... like candy on the cob.

I've been doing the corn in the new steam bags in the microwave and they do a number on cooking it , fast and easy. Just shuck the ear of corn out , place it along with one of it's friends in the bag , seal the bag and before you know it you are enjoying steamed fresh corn on the cob.

Tonight it will be a couple ears of corn , buttered , wrapped in foil and done on the grill along with a Vidalia Onion wrapped , buttered , salt an peppered , in the foil and two reasonable sized Steaks , not to big and not to small , just the right size.

Out camping or for a party outdoors , take the ears of corn and soak them in ice water with the husks on ( Do Not Remove Them) then take the corn and place it on the grill , turning them at times , after about 10 minutes take them off the grill , shuck them out and enjoy cooked corn on the Cob.

We did that at shift parties and had a large container of melted butter which we would dip them in while holding onto the pulled back shucks over the stub at the one end of the ear of corn. It makes a ready made handle that way.
The Venison , Pork or Gator that had been cooking till then wasn't half bad either , sometimes all three at one time. :roll:

Life is Sweet when you have a roasted ear of corn in your hands and butter dripping off your chin. :lol:

Chuck.
PS. For the shift parties our grill was a small one , tandem wheels , towed behind a Bubba Truck. ( For non southerners , that is a large , 4 wheel drive Truck with tires on it that are oversize , way over-sized and a engine to match.) The actual cooking area was a good 8 feet long and 5 feet wide. So needless to say it was a large chunk of meat on it being cooked , usually 1/2 of what ever it was and the corn was cooled in a couple of wash tubs. Even with all that at the most we only used 1/2 of the cooking area. One of our guys moonlighted ( when off duty) at doing BBQ's for large groups and had the grill/smoker made the way he wanted it for cooking large amounts of chow. Darn thing closed up with the smoke stack looked like a medium sized Locomotive with out the cab. :lol:

 

[Kayak Jack]

When I do roasting ears, I like to first pull back the husks and get rid of the corn silk. Then, replace the husks and soak it in ice water as Chuck says. But, soaking it doesn't do all that much and can easily be skipped, in my experience.

 

[bearridge]

Miz Bear haz spoiled me on sweet corn. She brings the water ta a boil, drops the ears in fer three minutes...no more...then takes 'em out....dont leave 'em in the water less ya like mushy corn.

SECOND BROTHER:
And the Lord spake, saying, 'First shalt thou take out the Holy Pin. Then, shalt thou count to three. No more. No less. Three shalt be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, nor either count thou two, excepting that thou then proceed to three. Five is right out. Once the number three, being the third number, be reached, then, lobbest thou thy Holy Hand Grenade of Antioch towards thy foe, who, being naughty in My sight, shall snuff it.'

 

[oldyaker]

I pull the husks back.....strip the silk......rub butter on the ear.....pull the husk back up and roast! My favorite corn is Silver Queen.

 

[Kayak Jack]

I favor Illini extra Sweet, an early corn.

However, most any sweet corn is good if washed down with the right beer. And, of course, most any beer is good when quaffed with the right sweet corn.

 

[oldyaker]

Supersweet Corn & Shrimp Packets

3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
4 ears sweet corn, husked and halved
2 large bell peppers (1 red, 1 green), cut into long strips
4 scallions, sliced
1 pound peeled and deveined shrimp


1. Preheat the oven to 450ºF.
2. In a large bowl, combine the olive oil, garlic, and salt; mix well. Add the corn, peppers, scallions, and shrimp; toss until evenly coated.
3. Divide the mixture evenly in the center of four 14" x 18" pieces of foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly.
4. Place the packets on a large baking sheet and bake for 15 minutes, or place on a preheated grill and cook for 10 minutes. Open packets carefully, as steam may be released.