mguerra Posted May 28, 2013 Report Posted May 28, 2013 I think I posted this before. There's a lot of ways to roast corn on the KK. I roast it up high in the dome, with the husk on and undisturbed. Some people say to soak it in water for a couple hours pre-cook but I don't. Some folks peel back the husk, slather on butter and other stuff, and reapply the husk. I don't. I just roast it up high for about an hour and a half or two hours at about 300 to 350. Then I take off the husk, cut the corn off the cob and put it in a bowl. I melt some butter in the micro and mix in garlic powder, paprika and fresh cracked pepper. Then pour that all over the corn and serve it up. It's not the only way to do corn, but it's a good way! Next time I may take the husk off at the finish point and then put the corn back on the grill for 15 minutes to get a little browned and smoked. The main thing I wanted to mention here was the simple butter mix. It is tasty. 1
Sanny Posted May 31, 2013 Report Posted May 31, 2013 Re: Roasted Corn That's a long roast for corn, isn't it? Or maybe it isn't. Doesn't it get dry? I've not had success roasting corn, and perhaps not knowing how long to roast it is part of the reason! How do you hold the hot ears to cut the kernels off? I do like roasty corn.
Syzygies Posted June 1, 2013 Report Posted June 1, 2013 Re: Roasted Corn That's a long roast for corn' date=' isn't it? Or maybe it isn't[/quote'] No, that's about right. We like to slice the kernels into a bowl and dress it our way. We're control freaks with great, top-notch olive oil. Our guests, left to their own devices, might use butter. Oh. of course, salt.
mguerra Posted June 1, 2013 Author Report Posted June 1, 2013 Re: Roasted Corn Sanny, I leave all the husk on when I roast it so that keeps it from drying out. It is HOT when you take off the husk and slice off the kernels!! I take one of those two pronged corn holders that you use for eating corn on the cob and jam it in the tip of the corn. Then I hold it vertically, by that little handle, in the bowl and slice down to remove the kernels.
Sanny Posted June 2, 2013 Report Posted June 2, 2013 Re: Roasted Corn Huh. I guess that makes sense. I'll have to give it a try this summer and report back.
tony b Posted June 2, 2013 Report Posted June 2, 2013 Re: Roasted Corn I'm one of those peel the husks back, remove silks, slather herb butter on (tarragon is the best!), tie the husks back up with butcher's twine and onto the grill. Rotate a quarter turn every 20-30 minutes. Plan B is blood orange or Persian lime infused olive oil from Stonehouse. If the corn isn't fresh, then I soak the ears in a mild saline for several hours and put onto the grill (husks on) and slather on the herbed butter afterwards. Living in Iowa has some benefits - great sweet corn is one of them when it starts to come in mid-to-late summer. Local growers just set up stands in parking lots and sell ears picked that morning. These go straight onto the grill without any other preps - simple perfection! In season, I probably make corn at least 3-4 times a week.
teddysurf Posted June 3, 2013 Report Posted June 3, 2013 Re: Roasted Corn You're making me homesick for the midwest. When finally in season I remember local farmers selling it out of their truck parked at the edge of their field right next to the county road. You're absolutely right, there isn't anything better than fresh-picked corn. Of course, back then mom was in charge and it all ended up in a pot of salted, boiling water. Even so, my mouth waters just thinking of it!
mguerra Posted March 23, 2015 Author Report Posted March 23, 2015 Since I got the pressure cooker I tried another method. I pressure cooked the ears with husks on for 18 minutes, removed the husks and silk and finished on the KK for about ten minutes. This gets it done fast, and you get a little roasty, smoky flavor on it. Again with the garlic, paprika, cracked pepper butter per post#1.
tony b Posted March 23, 2015 Report Posted March 23, 2015 (edited) Hey, Doc! Glad to see you're still cookin'! Oops. Forgot to ask - details on the KK part - grill temps, indirect/direct, etc. Edited March 23, 2015 by tony b
CeramicChef Posted March 23, 2015 Report Posted March 23, 2015 Doc - nice to see you back here. I always learn something every time you post. Thanks of the recipes for corn. I do love roasted corn and I'm going to try (steal, actually) your recipe! Thanks!
mguerra Posted March 25, 2015 Author Report Posted March 25, 2015 Not critical how you do it. I was cooking some brats and filets direct on the main grill. I just tossed the pressure cooked corn on there for a few minutes to get some smoky roasty action. Brats and filets, I call that turf and turf. You all know what I say about grilling. The fire temp, dome temp etc is not important. You just want a "good hot fire". You see that with your eyes, not a thermometer. What you DO use the thermometer for is to finish the meat to your exact preffered finish temp. As far as the corn, just getting it anywhere in the KK will do. Direct, indirect no matter. On the main grill or up higher so you don't burn it. You already cooked it in the pressure cooker, just get it in the vessel long enough to get some flavor on it. 1
5698k Posted March 25, 2015 Report Posted March 25, 2015 Ya gotta appreciate the kiss approach. Sent from my iPad using Tapatalk
tony b Posted March 25, 2015 Report Posted March 25, 2015 Was just curious as to whether you were just going for some smoky flavor or wanting to get some caramelization on the kernels?
mguerra Posted March 30, 2015 Author Report Posted March 30, 2015 Just smoky flavor. You would have to pay more attention to get that perfect caramel action and I was not interested in even the slightest amount of effort! Actually, the corn is just an excuse to eat the buttery goo... 2
tinyfish Posted March 30, 2015 Report Posted March 30, 2015 Who doesn't love roasted corn no matter which way it done roasted corn is delicious.
