Meathead's Ultimate Grilled Corn

[Huskee]

Made Meathead's Ultimate Grilled Corn today. I have never used tarragon before, and I'm unsure if I prefer it. It's unique, you can't really describe it if you haven't tasted it. It's its own thing for sure. Grilled corn is very very good though, makes it sweeter with the direct heat on the kernels.

[Jon Solberg]

I thought grilled corn werent your thing. Looks tasty. I love the smoky char taste on there. Cool pic of that corn in the box

[Huskee]

Thanks! Yeah sometimes the action shots are just as cool as the finished shot.

[Jerod Broussard]

I thought grilled corn werent your thing. Looks taste to me. I love the smoky char taste on there. Cool pic of that corn in the box

If I can get the corn already cleaned, to the grill, not cleaned, in the microwave.

[Jon Solberg]

I heard thats the way.

[Jerod Broussard]

What was that quote?? "I'm Corn Holio, I need TP for my bum hole!!"

[Huskee]

We usually boil it, a small slather of butter and salt and, assuming you bought/picked good corn to start with, it's teh yummy. Grilled like this is the first time I've tried it, and I like it. I wouldn't fire my grill up solely for corn, but if it's already hot...

[Jon Solberg]

hear ya there. I gas a lot of mine.

[mgaretz]

We usually boil it, a small slather of butter and salt and, assuming you bought/picked good corn to start with, it's teh yummy. Grilled like this is the first time I've tried it, and I like it. I wouldn't fire my grill up solely for corn, but if it's already hot...

Boiling corn is like boiling ribs! Latest thing I have been doing is microwaving an ear for 3 minutes, in the husk, no trimming. Then cut off the stem end into the first row of kernels or so. Then squeeze the corn out of the husk from the silk end. Usually comes out silk free and ready to eat.

[Ernest]

I always boil my corn for about 5 minutes before grilling or broiling.

[Huskee]

Boiling corn is like boiling ribs! Latest thing I have been doing is microwaving an ear for 3 minutes, in the husk, no trimming. Then cut off the stem end into the first row of kernels or so. Then squeeze the corn out of the husk from the silk end. Usually comes out silk free and ready to eat.

It's nothing like boiling ribs, that's a sin. Shuck 'en outside, zero mess in the house.

[Henrik]

I really love corn, but my preferred way of cooking them is fully "sheathed" on direct heat. Yes, leave all the green leaves on, and put them on the grate. Turn often, and when the leaves are almost black/burnt up, remove leaves and eat. I have found that you get that perfect mix of the grill taste, plus maximum juiciness. The leaves keep all the moisture in. Might have to do a separate post about this.

[Huskee]

Henrik you find there's still a grilled taste? Seems to me that would essentially make steamed corn, like doing it in an oven or microwave.. Either way, any way you do corn is good if you like corn on the cob!

[Henrik]

Well, to be honest they are more steamed than grilled...guess I just got tired of my friends serving burnt and dry corn, and wanted to improve the process ☺. A quick char at the end helps. And yes, any way works, I do love corn on the cob!

[The Burn]

I couldn't eat the ultimate corn I did the other night since I'm off carbs, but it smelled great and the womenfolk loved it. I skipped the tarragon, but did baste with the melted butter on each turn.