Camp Corn

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rusty_tlc

rusty_tlc

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It's getting close to corn season.

What is your favorite method for cooking corn on the grill or in camp?

I like to pull the husk back remove the silk then soak the husk in water before pulling it back over the corn, then wrap the ears in foil. You can do this at home. I've never done it but I think a healthy dose of chili powder on the ears before wrapping would be nice. I have added butter, salt and pepper which makes this a very convenient side.

To cook you can tuck the wrapped ears around the camp fire or throw them on the BBQ.
 
I grill my cobs without husks on my gas grills. Straight on flame area, not indirect. Bit of EVOO, salt, pepper. Maybe some chili powder. Until you can see a bit of color and black here and there. Delicious.
 
In the husk/silk if cooking directly in the coals. Naked if on a grate over the heat. Brined, if I have the time, to bring out more sweetness. Topped with salt and butter for me. Mayo and paprika for others at times. The brine can help with corn that's not at its peak. I used to wrap it in foil (like my parents did) but found that only helps if you want it to cook in butter without flare ups.

--john
 
does the brine include sugar water?
when we boil water for sweet corn we include sugar in the boil water.
 
I guess I'm just lazy...corn in the husk and silk as fresh as we can find goes right on the grill until the kernels just begin to show color. Typically when it's fresh fresh I eat it plain. Sometimes with just sea salt or Spike...once in awhile with cumin/smoked paprika/butter/squeeze of fresh lime.

I used to soak in water...but found it easier & better to omit this step
 
Yes, equal parts sugar and salt in the brine. Probably not necessary or worth the effort if the corn is good and fresh, but vegetables can develop the habit of sitting for a few days in my fridge and the brine helps bring back some of the sweetness that they lost there. It's a handy little trick.

--john
 
Many ways....get it fresh as possible though.

Most typically, just straight on the grill (after husking) until the kernels just begin to show some color.

Or soaked in water for a bit, wrapped in foil with a touch of salt and pepper. When done, unwrap place in a bowl, and pour cilantro/lime butter over the top.

"Mexican street corn" style is awesome IMO. grilled dry, spread a thin mayo/tabasco on the corn, then roll in grated cotija cheese.
 
Like them both...separately or mixed yellow/white ears. Just don't like yellow that's gummy...
 
spressomon said:
I guess I'm just lazy...corn in the husk and silk as fresh as we can find goes right on the grill until the kernels just begin to show color. Typically when it's fresh fresh I eat it,
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This, with real butter. Great smell while its roasting.:cool:

White is the way to go "In My Humble Opinion";)
 
I did a couple of ears on the Weber last night. Drizzled a little EVOO on them and just grilled them along with the salmon and potatoes. Damn that was good! Shucked it first, no soaking. Damn I love corn season.
 
I used to soak them and do a lot of screwing around. Now I just toss them on the grill, when the husks start to catch fire they're done. A little butter and salt and perfect every time.

A quick a dirty method that comes out surprisingly good is to nuke them in the husk.
 
I just posted this on another thread, but thought it belonged here as well

here's another corn recipe--
Works best with Silver Queen--shuck the corn--4-6 cobs. Mix up 2 tblspns butter, Juice of 1 lime, 1 tblspn Mango powder(Kahtai), 1 tsp fresh ground black pepper. Coat the cobs well. Grill over medium heat until kernals start to blacken.--another good variation is to substitute molasses for the Mango powder, but it won't be as 'tart'
 
rusty_tlc said:
Anyone want to get into white vs yellow?

I strongly prefer yellow corn, the white stuff is overly sweet for my taste.
Click to expand...

spressomon said:
Like them both...separately or mixed yellow/white ears. Just don't like yellow that's gummy...
Click to expand...

rusty_tlc said:
I know right, is that just because its old? or is it over ripe?
Click to expand...

I think it's because it's too old. I'm sure y'all already know, but corn begins losing it's sweetness almost immediately after being picked...so get 'em as fresh as you can if you enjoy the sweetness.
 
I generally soak them in garlic salt brine then just toss 'em on the grill, still in the husks.

I haven't done the bacon wrap thing but Boy it looks good.

cornmodernmom.webp
 
Cut the cob of at the stalk end, partly onto the actual cob. Toss it on the grill just the way it is. When they're ready, take them off and let them cool a little. Give them a squeeze and they pop right out hair free.
 
it seemed odd to me but it worked; insulated cooler, add corn, add boiling water, cover, 20-30 minutes IIRC, done. Arrive at tailgate with something ready to eat.

My favorite is under ground cooking: In the evening dig a hole, have cover with access hole and mix of mud ready, fill hole with lots of wood and get a nice strong fire going, smother fire with corn, cover and seal edges with mud, fill hole thru access in cover with water (watch out for geyser), close access cover and seal, look for leaks and seal. Return next day and enjoy corn terroir. If it leaks you will only find burnt or dry corn. If you can find an anthill or termite hill even better.

Cheese is a must for any corn mac down IMHO.
 
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