On grilled corn.

[theweaselking]

I've encountered two recipes for grilled corn recently that looked good. Corn has always been something you boil or steam, not grill, so I wanted to try them.

Verdict: First was awesome, second looks awesome.

First recipe:
Ingredients:
Corn
Bacon
Spice Mix (black pepper, white pepper, cayenne, salt, garlic powder, onion powder - in roughly equal amounts)

Process
1) Shuck and clean the corn.
2) Mix the spices in a dish. Make sure you've got a jar to store the leftovers.
3) Rub each cob of corn liberally with the spice mix.
4) Wrap each cob of corn with bacon. No, really. It generally takes 2 slices per cob. Try to get good coverage.
5) Wrap the bacon-wrapped cobs in tin foil, twisting the ends tightly to seal.
6) Grill on medium heat for ~45 minutes, turning regularly.

When you're serving, the bacon will fall off, and this is okay. The result is spicy roasted-fried corn with a hint of bacon, and also bacon.

Second recipe
Mexican Elote, via Fork Bastard, which I haven't tried yet but think I really need to because that looks awesome.

(If you don't read Fork Bastard and it's sister site You Are Dumb, you're missing out. Same guy writes both, and he's funny *and* tasty. This is the guy who gave me Rick Bayless' Fucking Mole That You Will Never Fucking Make, which missysedai then made oh holy crap.)

Comments

[kierthos.livejournal.com]

I've wanted to try the "Nero Wolfe" method of cooking corn on the cob for a while now, but I just haven't got around to it.

[anton-p-nym.livejournal.com]

I tried it... it's dead easy, and quite tasty. I think some of the starches go over into sugars during the roasting.

Leave corn in husk, roast at 350°F on a middle rack for 35 minutes, turning once. Husk after removing from oven; you can leave the husk to act as a handle if you wish. (Removing the husk is easy, because it's contracted away from the kernels and pulled the silk with it... there's actually air space in there when you're done.)

-- Steve's looking forward to trying it again sometime.

[skwidly.livejournal.com]

This is how we almost always cook corn, now, albeit on an actual grill not in the oven. Delicious!

[a-jaclyn.livejournal.com]

I tried elote at Los Ocampo in Minneapolis MN. Was surprisingly good and even a gluten-allergy friend of mine enjoyed it, so hope you do too!

[dscotton.livejournal.com]

A recipe for grilled corn?

1. Grill
2. Eat

Maybe put some butter on there if you feel like it. If it's good corn, anything else just gets in the way.

[theweaselking.livejournal.com]

Your recipe lacks critical details! Do you shuck it first, or not? Do you turn it? Are you aiming for a little bit of char on the kernels, or to keep them clean?

[cleodhna.livejournal.com]

Ooo oo oo this is close to my heart as I freaking LOVE corn and I've been in the UK where you can't get decent corn on the cob, or at least, I can't. Here's my recipe.


1: Get a good, sweet, light corn-- something with small kernels, juicy, not starchy. Shuck it.

2. Mix up olive oil, white wine, salt, pepper, pinch of sugar, mustard, little bit cider vinegar if you have it, fresh chopped parsley, chilli if you want , proportions to taste. Rub this all over the shucked corn and then wrap each ear, with a generous dollop of the marinade for steaming, in tin foil. Put the wrapped ears on the barbecue. It takes surprisingly long to cook them, maybe 40 minutes or more, depending on your corn. Delicious. The mustard really makes it.

[jerril]

See, while this recipe is (basically) "Get corn. Grill it" you can see how the extra information here is really helpful (also my mouth is watering, TY :)

[cleodhna.livejournal.com]

Cheers! I try to be helpful. Also, I want people to have yummy food. :)

[ydna.livejournal.com]

Thank you! Thank you! Thank you!