My spouse was once served corn by a friend who is a "Charter Member of the "Bubamonsa of the Month Health Food Fad Club." She assured my wife that she obtained the corn from the farmer so it was "picked green" and had "NO SUGAR" in it.
I keep the husks on, and soak it in luke warm water for about 30 minutes. Once the husks are moist, I pop it in the oven for a little while, and let it bake in its own juices. It's so delicious that you don't need salt or butter!
Hello Chef Todd, thank you so much for sharing methods of cooking and baking. I have learned and applied what you have taught. You explain so well, thank you. Off to get more collections for my kitchen. You took me back to my childhood, smelling those gunny sacks of corn in early October.
BBQ them indirectly over a mesquite fire. Close the lid, and let them cook slowly. Leave the husk on. Before you put it in the bbq, dip them in a bath of water, lime, and salt. Do this several times, and let the water evaporate a few times. Clean off burnt husks, cut in half, serve with Butter / Salt / Mayonnaise / Cotija Cheese and Chile Piquin powder. That's some good eats, straight from Ye Olde Mexico.
husk on on the grill- leave them on the lower rack when its heating, then when it comes time put the meat up, they're nearly cooked so just move up to high rack to keep 'em hot
Husks off and on the grill. I put it on the small grill in the lid of the BBQ, for about ten min. or so. for mine and my wife's cobs straight down on the grill to burn a few kernels. for me that's CORN ON THE COB
We mostly grill corn here that we get from the farmstands, though we do have a huge pot we fry turkey in that could be used for steaming a bushel of corn on the cob.
Gonna have to try that and let you know how it turns out.
Love the salute to good summertime C on the C. Summer corn is also great on the BBQ. Remove husks, mix a little olive oil with salt/seasoning salt and pepper and spread on cobs evenly. Get your grill hot and lightly char cobs on bottom rack for 1-2 min on each side. Finish cobs on the top rack with the lid down, convection style. Add butter and salt at the table (optional).
My favourite way is to grill them as the corn sugars caramelize on the grill and when i have leftovers i use the roasted corn to make southern queasdias the next day. =]
I actually use the same method as you described, however when grilling I tend to wrap 1-2 cleaned ears in foil along with the seasonings. Grilling corn tends to give the outside a nice texture while maintaining the sweet and tender inner portions.
I like peeling back the husk, putting some tarragon butter on it and wrapping the husks around it again. Then I toss it right onto the fire turning it every once in a while.
I prefer to roast corn on the cob, cleaned from the husk and hairs. :) I have a mini-oven that I like to use for small batches of 6-10 corncobs. In my big electric roaster, they end up being steamed more than dry roasted. Like the kernels to separate from each other and snack on them.
My spouse was once served corn by a friend who is a "Charter Member of the "Bubamonsa of the Month Health Food Fad Club." She assured my wife that she obtained the corn from the farmer so it was "picked green" and had "NO SUGAR" in it.
Grufian 5 months ago
I usually remove the husk, coat with some butter, wrap in tin foil and grill till I can hear the kernals pop like popcorn.
taoggniklat 1 year ago
I keep the husks on, and soak it in luke warm water for about 30 minutes. Once the husks are moist, I pop it in the oven for a little while, and let it bake in its own juices. It's so delicious that you don't need salt or butter!
BoltMitch 1 year ago
microwave lol.
Semicton 1 year ago
Hello Chef Todd, thank you so much for sharing methods of cooking and baking. I have learned and applied what you have taught. You explain so well, thank you. Off to get more collections for my kitchen. You took me back to my childhood, smelling those gunny sacks of corn in early October.
RLDPoetry 1 year ago
BBQ them indirectly over a mesquite fire. Close the lid, and let them cook slowly. Leave the husk on. Before you put it in the bbq, dip them in a bath of water, lime, and salt. Do this several times, and let the water evaporate a few times. Clean off burnt husks, cut in half, serve with Butter / Salt / Mayonnaise / Cotija Cheese and Chile Piquin powder. That's some good eats, straight from Ye Olde Mexico.
knobwrangler 1 year ago
husk on on the grill- leave them on the lower rack when its heating, then when it comes time put the meat up, they're nearly cooked so just move up to high rack to keep 'em hot
NikySportsPromotion 1 year ago
Grilled with the husk on.
khoiktran 1 year ago
Husks off and on the grill. I put it on the small grill in the lid of the BBQ, for about ten min. or so. for mine and my wife's cobs straight down on the grill to burn a few kernels. for me that's CORN ON THE COB
Thrax104 1 year ago
Great video Chef Todd.
We mostly grill corn here that we get from the farmstands, though we do have a huge pot we fry turkey in that could be used for steaming a bushel of corn on the cob.
Gonna have to try that and let you know how it turns out.
Thanks for the tips, really enjoy your videos!
TangoSpiceCompany 1 year ago
I eat them raw.
thankqwerty 1 year ago
Hey Todd:
Love the salute to good summertime C on the C. Summer corn is also great on the BBQ. Remove husks, mix a little olive oil with salt/seasoning salt and pepper and spread on cobs evenly. Get your grill hot and lightly char cobs on bottom rack for 1-2 min on each side. Finish cobs on the top rack with the lid down, convection style. Add butter and salt at the table (optional).
Love the videos man
dubbleyouJ 1 year ago
you are so smart!!!!!! I always look forward to new information....
stitchergary 1 year ago
My method is to microwave some plastic-wrapped fresh corn on the cob.
SAYURIKANAI 1 year ago
My favourite way is to grill them as the corn sugars caramelize on the grill and when i have leftovers i use the roasted corn to make southern queasdias the next day. =]
58XHUNTERX58 1 year ago
This has been flagged as spam show
I will steam it from now on. :)
rednecktrucker1969 1 year ago
I actually use the same method as you described, however when grilling I tend to wrap 1-2 cleaned ears in foil along with the seasonings. Grilling corn tends to give the outside a nice texture while maintaining the sweet and tender inner portions.
Bluewolverine 1 year ago
I like peeling back the husk, putting some tarragon butter on it and wrapping the husks around it again. Then I toss it right onto the fire turning it every once in a while.
Guitarfool5931 1 year ago
I prefer to roast corn on the cob, cleaned from the husk and hairs. :) I have a mini-oven that I like to use for small batches of 6-10 corncobs. In my big electric roaster, they end up being steamed more than dry roasted. Like the kernels to separate from each other and snack on them.
VivianRinSC 1 year ago
Good cooking technique, but your video lighting is getting worse. Too dark overall and too much contrast.
Grufian 1 year ago
good tips. i like corn roasted in the husks the best, nothing better in the summer!
mikemikemofo 1 year ago
I have been doing everything you said you should not be doing! will have to try this new approach. Thanks for another great video.
StevenSeph1 1 year ago
Thanks for the tips!!!!
TheVittleVlog 1 year ago