Corn on the cob

[Smilner]

Just picked some ears out of the garden. I’m doing husk on, no soak on the kettle. What’s everybody else’s method?

[Hulagn1971]

If I'm doing it on a weeknight, I put the entire piece, husk attached, in the microwave for 3-4 minutes. Take it out, chop off about 3 rows in on the thick end then squeeze from the thinner end and it slides right out. No silk attached!

[DTro]

😳 Say what...

[Rfhd69]

Never heard of that!

[Mosca]

Just started doing this a few weeks ago. It is AMAZING.

[captainlee]

Same, husk on no soak on the grill. Sometimes we do the ole boil method but prefer to grill when possible. We have our local sweet corn in season now. We also par boil and vacuum seal so that we can enjoy it during the winter.

[mgaretz]

Husk on three minutes per ear in the microwave. Take out, cut off stem end of the cob just where the corn starts to run straight. Then with a towel grab the small end and squeeze out the cob. Usually slips out pretty easy and leaves little to no silk.

[CaptainMike]

Husk, slather with melted butter/herbs and grill direct turning often and let it brown a bit. MMMMMM, roooooasted coooooorrrnnn.....

[58limited]

That's how I usually do it.

[Bogy]

This summer I've been husking, slathering with either butter or mayo, Parmesan cheese, salt, wrap in aluminum foil, put on grill grates on the gasser screaming hot. Turn 1/4 turn every 5 minutes. Remove and eat. My wife keeps letting me do it that way.

[RiverJeff]

She is a fine lady!

[hoovarmin]

This guy. is in Iowa, people. I think we should listen when he talks about corn.

[Attjack]

Husk on, silk removed, no soak, direct heat.

[Rod]

20 minute soak, husk on, grill direct over med-high heat, turn about every 10-15 minutes for a total cook time of 45 minutes or so. I then (when cool enough) husk and consume as is. Don't care for butter, salt etc. If it's fresh enough corn then I just want that pure corn flavor. There's just something about it cooking in the husk that adds that extra layer of flavor.

[mcook2201]

What he said ☝🏼, except we do drown in butter.

[kenrobin]

I remove the husk, rinse them off, lay them on a piece of foil, slather with butter, sprinkle Meat Church Holy Gospel rub, seal it in foil and put them on my smoker for 1 hour.

[MsTwiggy]

Sous vide at 183 for 35 min and finish on the grill or parboil for 3 min and finish on the grill 🔥🔥🔥❤️🐿

[WayneT]

What she said! ^

[Stuey1515]

Husk it, absolutely nothing more than straight on the grill, turn regularly until it starts to char a little.
Consume in a fashion resembling an old school typewriter

[Bkhuna]

I use to have a Cocker Spaniel that loved corn on the cob. I would hold it and he would eat it typewriter style. Everyone cracked up when he did that. Wish I had a video.

[Jfrosty27]

Take bag of corn out of freezer.
Place bag in microwave.
Nuke for time shown on bag.
Pour in bowl.
Add salt, pepper, and butter.
Serve.
🤷‍♂️🙄🤣

[Bad Hat BBQ]

Husk, Boil, Grill....mix Mayo, Pepper, Garlic, Paprika, etc heavy brush of the mayo mix,,,,

[Bogy]

Tonight's corn. One ear had 3 babies. Treated them the same as the big ones.

[Bkhuna]

This might sound a little weird, but it is something that you find in every Summer festival in Japan. I like it. YMMV.

Husk the corn. Grill over medium heat until a little bit charred. Brush with a 2:1:1 mixture of soy sauce (please don't use imitation soy sauce), Mirin, and sugar. Rotate, brush and grill during the last five minutes so the baste sets.

Sprinkle a little Japanese 7 spice powder to taste if desired.

[CaptainMike]

That sounds good!