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ChocoMom

Grilled corn- quick question

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So, I am allergic to corn and almost never buy or cook it.  ( I grow some for my chickens, but that's about it.)  However, Sunday is Father's day, and it ended up on the menu as my hubby and FIL love it. I decided to grill it, but I don't know if it has to be par-boiled first, or do I just throw it on the flame?  And, for about how long does it have to cook? 

 

I know this must be amongst the silliest of questions, but I'd like to make it right- and appreciate any direction on this.  Thanks in advance. =) 

Andrea

 

 

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When I grill it, I just put it on the grill, turn it every minute or so to get an even char, and it’s done in about ten minutes.

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@robirdstx  ... Thank you!   When I see it in photos, it looks lovely.  

 

Its supposed to be 90F and humid here on Sunday, so boiling anything is the LAST thing I want to do!  Thanks again! Andrea

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No boiling needed.   Just toss it on and toast those ears 

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FWIW, and it's too late for Father's Day, I like to rub it down in butter, sprinkle with smoked paprika, and wrap in foil before grilling. You still get a bit of char. And the butter and the smoked paprika !!!!

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Another way for grilled corn is to peel the husks carefully back, leaving them attached at the stem end, remove the silks, spread with butter and sprinkle with salt. Then replace the husks as well as you can, there will be some gaps where you will get charring, but the corn steams in the sweetness of the husk and I like this treatment a lot. The husks char, giving the corn a smoky flavor, but be careful removing the husks as it will be hot at this point. I always take a piece of foil inside an old towel and lay the ears down against a platter or plate, grasping the stem end and break it off, then roll them off onto your serving dish.

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I grill it in the husk. Low temp. Maybe 20 mins. Then peel the husks back -- fire helps! -- and season.

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I like toasted kernels so toast without husk.   Usually on the gas stove 

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Not exactly relevant for 'first foray into grilling corn', but in re-reading this post I had a flashback: 

If you've got access to very fresh corn and have a fondness for making, it's worth a shot. To, y'know, replicate something you've maybe never tasted. 

 

 

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